Welcome to part 9 of “make it mini” which is a series that reimagines recipes using @lecreuset mini cocottes. Next up is a take on a puff pastry apple rose. This version uses brown butter and lots of cinnamon sugar. It’s cooked right in the mini for the ultimate personal dessert. These are so festive and perfect for this time of year. Not to mention they look really impressive but are secretly so easy to make. Happy holidays!
“Make it mini” with Le Creuset: Apple roses with brown butter
- 2 apples
- cooking spray
- 5 tbsp butter
- cinnamon sugar you can put as much or as little cinnamon sugar as you want, it’s totally personal preference. Just combine sugar and cinnamon together to your taste!
- egg wash
- powdered sugar
- dusting flour
- Preheat oven to 400. Add cooking spray to mini or generously coat mini in butter and then add sugar. Shake mini so sugar sticks to all the butter. Make sure everything is coated well so that the rose doesn’t stick.
- Using a mandoline or a knife, thinly slice your apples. Transfer to a plate and microwave for about 30 seconds until the apples become pliable but not mushy. Cover in a dish towel to keep warm.
- Make your brown butter by adding butter to pan and cook, stirring often until butter starts to caramelize and brown, about 7-8 min.
- Make your cinnamon sugar by combining sugar and cinnamon to a small bowl.
- Roll out puff pastry dough until it’s about ⅛ inch thick and then cut into strips about 3 inches wide and 12 inches long.
- Brush dough with brown butter and then top with cinnamon sugar. Place apple slices along the top of dough along the edge, overlapping the slices slightly. Apples should be sticking out over the edge of the dough. Then fold the bottom of the dough over the slices. Whisk egg and water and brush surface of dough with egg wash.
- Roll dough to form a rose and transfer to the mini. Sprinkle with cinnamon sugar. Bake for about 40 min or until dough is cooked. Remove and dust with confectioners’ sugar. Enjoy!