Apple Rose Mini-Pies

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So I have to confess my yearning to make this pie originated out of a mixture of resourcefulness, love of pretty desserts, and naturally wanting to eat pie. This is larger than a hand pie and smaller than a fat slice of normal pie. It is also known as the perfect serving for one person. Leaving generous opportunity to serve with ice cream, vanilla of course, or fluffy whipped cream.

A homemade fruit pie with a flaky crust is the ultimate summer dessert. (Okay, anytime dessert).  But what could possibly make a good pie even better? Transforming them into mini-roses. Yes, the flower shape. I don’t know about you, but all mini desserts are beyond cute. Adorable in fact. These mini pies, will have people swooning over the prettiness of them. These are perfect for entertaining, maybe even a dinner party. The rose form helps to contain everything in its own flaky, tender crust, making it less messy than a traditional fruit pie.

These beauties are not all about looks. They are surprisingly yummy, very easy to create, and provide a good crust-to-filling ratio (something mandatory in my mind when it comes to pies). The blend of ground fennel seeds and cinnamon, cloves, and cardamom offers a unique and spicy rendition to traditional pie flavours. The best part is that you don’t have to be boxed into thinking apple is the only way to go. These can be reimagined with pears, nectarines, peaches, and of course plums.

1 sheet of puff pastry dough (thawed)

3 apples

6 tablespoons sugar

Juice of half lemon

2 tablespoons ground cinnamon

½ teaspoon ground fennel seeds

½ teaspoon ground cloves

½ teaspoon ground cardamom

Powdered icing sugar for dusting

Directions:

  1. Cut apples into quarters, remove core, then cut into thin slices.
  2. Place in a saucepan and cover with water. Add 2 tablespoons sugar and lemon juice and put to boil. When it starts to boil longer bring to a roaring boil and set aside. (This helps the apple slices become pliable).
  3. Remove the apple slices and dry on paper towel and let them cool.
  4. Unfold the puff pastry dough, (if the pastry dough is not completely thawed, it works easier. Try to keep if very chilled). Sprinkle the remaining sugar (amount of sugar can increase or decrease, if you prefer) and ground spices.
  5. Cut the dough into strips about 1.5 cm. On each strip arrange the cooled apple slices, slightly overlapping.
  6. Roll the dough into rose forms. Place each rose one a tray lined with baking paper and place in a hot oven that is preheated to 375F. Bake until crisp and browned about 18 minutes.
  7. Remove the roses from the oven and cool. Dust with powdered sugar after they have cooled.