apple date rose tarts
_ Ingredients
Filling Ingredients
6 tbsp hot water
3/4 cup dates, pitted
Dash salt
1/4 tsp cardamom
1 1/2 tbsp rosewater
1/4 tsp cinnamon
Apple Rose Ingredients
2 1/2 cups apple juice
2 whole fuji apples, or any colorful red-toned apple for baking
1 sheet puff pastry, thawed
Flour
1/2 lemon, juiced
Powdered sugar
_ Instructions
Preheat oven to 375 (it takes about 40 minutes at room temperature).
degrees F. Spray a muffin tin lightly with nonstick spray and set aside.
To make the date filling: start by softening the dates in 6 tbsp cup of
hot water for about 10 minutes.
Once the dates have softened, place them in a blender along with the soaking
water and remaining filling ingredients. Blend on low until you reach a jam-like
consistency. Remove from blender and place in a bowl. Set aside.
In a medium, microwave-safe bowl, combine the apple juice and lemon juice.
Cut the apples in half lengthwise (do not peel).
Remove the core by carefully carving it out with a knife.
Place the flat side of the cut apple halves down, with the stem end facing to the
side. Slice the apple halves into very thin slices.
Immediately transfer the slices to the bowl of apple and lemon juice to avoid any
browning.
When you are finished slicing the apples, place the bowl in the microwave and
cook on high for 3-5 minutes, or until the apple slices are soft enough to bend
and roll without breaking. Alternatively, you can cook them on the stovetop.
Lightly dust your countertop or flat surface with a thin layer of flour, then roll
out the puff pastry until you have a rectangle approximately 12x9 inches in size.
Cut the dough into 6 even strips, about 2 inches wide and 9 inches long.
Spread a thin layer of the date filling - a scant tablespoon's worth - on each strip
of dough.
Arrange the slices side-by-side with the flat edge against the filling on each strip
of dough. The slices should overlap and peek out over the top edge of the dough
just slightly.
Fold up the bottom edge of the dough, leaving the small parts of the apple slices
that hang over the edge uncovered.
Starting at one end, carefully roll the dough, making sure the apple slices are
kept in place. You may need to gently tuck the slices down into the dough as you
roll.
Once you reach the end of the roll, seal the edge gently by pressing with your
fingers.
Place the final product into your lightly greased muffin tin. Repeat for the
remaining roses. Cover with tin foil or parchment and bake for about 40-45
minutes, or until they are completely cooked through the center (you will need to
check the very center to make sure it is not doughy).
Sprinkle the tops of the roses with powdered sugar, if desired. Serve warm or
store in an airtight container once cool. These can be kept in the refrigerator for
up to 3 days, but are best served fresh.
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