I have been asked numerous times to give advice to new bloggers just starting up…and one of the things that I always tell them, is that there are thousands upon thousands of bloggers in this blogging universe, sometimes cooking the same exact thing that you are, and blogging about it at the same time. You just cannot avoid it. So I tell them to not worry about it too much, not to overthink it, and to just be original, and everything will be just fine.
At least that’s what I say…
Sometimes I need to take my own advice, because I spent fifteen minutes today in panic mode, after I came across The Smitten Kitchen’s recipe for her Saltine Crack Ice Cream Sandwiches that she posted on June 5th.
Shoot, shoot, shoot!! I kept saying that over and over again, while I quickly logged into my blog, to check the date on my Toffee Pecan Bark Ice Cream Sandwiches. June 26th. Aggghhhhhhhhh!!!
Truth of the matter is, I very rarely visit other blogs. Not because I don’t want to, and most bloggers would agree, it is just that there are just not enough hours in a day. And even though I know that there are thousands of bloggers out there doing the same thing that I am, it still amazes me when I see a recipe that is almost identical to one of mine.
Honestly, nothing is original anymore..
You know…great minds, and all…
Should we just call them unoriginal originals, and call it a day?
I think so.
I never saw The Smitten Kitchen’s ice cream sandwich post before today. And here I was, thinking that I was so genius in coming up with toffee bark ice cream sandwiches! This is exactly what I mean, there will always be someone else coming up with the same exact thing, and pretty close to the same exact time. You just cannot avoid it! And… these little apple rose pastries? There is nothing original about them, as they are all over the internet! And while I’m not sure where the original source for these roses is, I did enjoy this post from Manuela.
They’re so pretty, I just had to make them, and of course, I had to change them to suit my taste!
This is just another quick and easy, yet beautiful way to impress your family and friends! These little pastries are so fancy, they’ll think you spent hours carving the apples just to fit into the pastries, when in fact, it’s a matter of quickly slicing the apples, and rolling them up in puff pastry!
Most of the recipes I’ve seen, call for apricot jam, and while I do love them made with jam..my preference is to use maple syrup. I also like to add raisins and walnuts tucked inside the folds of the puff pastry. Sprinkled with a little cinnamon and brown sugar, they’re just like eating a cinnamon Danish topped with apple, with the bonus of “beautiful”!
But the best part?
Watching the delight on the faces of your loved ones, when they see these for the first time!
It will make all of that hard work of carving those apples (wink, wink!) worth the five minutes it actually takes to slice them!
Life is good. It’s a “A bouquet of roses of this kind is especially sweet…” kind of good.
- 4 large apples, your choice in color (red, green, yellow)
- 1 lemon
- 3 cups water
- 2 puff pastry sheets, thawed
- Flour for rolling the pastry sheets
- ¼ cup maple syrup
- ¼ cup brown sugar
- ½ cup raisins, chopped
- ½ cup walnuts, finely chopped
- Powdered sugar for garnish
- Preheat oven to 375 degrees.
- Spray muffin tin with vegetable spray.
- Cut the apples in half, and core, carefully cut the stem and blossom away from the apples. Slice the apples thin, about ⅛".
- In a large microwavable bowl, squeeze the lemon into the water. Add the apples to the lemon water, and microwave on high for about 3½ minutes. Drain, and let dry on a paper towel lined dish.
- On a lightly floured work surface, roll out one pastry sheet to about 12" x 9". Cut the pastry sheet into six 2" x 9" strips. Repeat with the other pastry sheet.
- Starting with one puff pastry strip, brush maple syrup to cover the top of the strip from edge to edge.
- Beginning at the upper left hand corner of the pastry strip, start to place the apple slices from left to right (overlapping them so that each apple slice covers about half of the preceding apple slice) along the top edge of the pastry, so that the red (green or yellow) side of the apple is hanging over the upper edge of the pastry. (See photos below)
- Sprinkle the apples with brown sugar, cinnamon, raisins, and walnuts.
- Fold the bottom edge of the puff pastry up over the apple, raisin, walnut mixture. (See photos below)
- Starting from the left hand side, begin to roll the folded pastry (that has the apple edges showing) loosely into a pinwheel. As you roll, you will see the apples start to form a rose. (See photos below)
- Place pastry side down, into a greased muffin tin.
- Repeat with remaining puff pastry strips and apples.
- Drizzle with remaining maple syrup.
- Bake for about 35 to 40 minutes, or until the puff pastry has turned golden brown. Toward the end of baking time, keep a close eye on the apples so that their edges don't burn.
- Remove from oven. Let cool in pan.
- Carefully remove from muffin pan, and dust with powdered sugar.