BAKED APPLE ROSES | ALLRECIPES
These were inspired by a cook named Ana, a Brazilian food blogger living in Italy. I really hope you give these gorgeous looking, and very delicious apple roses a try soon. Enjoy!
Provided by Chef John
Categories Bread Yeast Bread Recipes
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 2 apple roses
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
- Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
- Mix together sugar and cinnamon in a bowl.
- Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
- Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
- Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
- Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
- Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
- Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 1058.4 calories, CarbohydrateContent 96.3 g, CholesterolContent 142.8 mg, FatContent 71.3 g, FiberContent 5 g, ProteinContent 12.1 g, SaturatedFatContent 26.9 g, SodiumContent 495.5 mg, SugarContent 38.3 g
SPICY BUTTERNUT SQUASH SOUP RECIPE | EATINGWELL
This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta.
Provided by Jesús González
Categories Healthy Soup Recipes
Total Time 1 hours 20 minutes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cut squash in half and seed. Place the halves on a baking sheet, cut-side down (see Tip). Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
- Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
- Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley).
Nutrition Facts : Calories 104.4 calories, CarbohydrateContent 18.3 g, CholesterolContent 1.2 mg, FatContent 2.9 g, FiberContent 3.8 g, ProteinContent 2.4 g, SaturatedFatContent 0.4 g, SodiumContent 543.6 mg, SugarContent 6.7 g
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