These arty pies are not only easy to accomplish but genuinely look like roses! Complimented by caramel sauce with a dash of cinnamon and encased in shortcrust pastry, you won't want to eat apples any other way.
Prep time: 50 mins
Bake time: 25 - 30 mins
Total time: approx 1.5 hours
Ingredients:
For the pastry
150g Risen Super White Spelt Flour
75g cubed butter
75g granulated sugar
Dash of water to bring together
3 pink lady apples, thinly sliced
4 tbsp of caramel sauce (either Carnation or homemade)
Cinnamon
Lemon juice
Method:
Preheat the oven to 200C and grease a silicon muffin tray.
Core the apples and thinly slice them up into half moon shapes. Place them in a pan of simmering water to soften. Add a few teaspoons of sugar and a big squeeze of lemon juice and simmer for 3 - 5 minutes until the apple slices are soft. Drain and leave to cool.
Make the shortcrust pastry by mixing the flour with the butter until you get a breadcrumb consistency. Add dashes of water until the dough comes together.
Get a small crayon-sized bit of pastry and roll it out into a strip as thinly as possible. Aim for 25cm long and 5-6cm wide.
Spread a heaped teaspoon of caramel sauce on the strip, add the sliced apples on the right-hand side, overlapping each other and then sprinkle with cinnamon.
Fold over the pastry strip on the left, so just the apples are exposed, then roll up to form a rose.
Put them in the muffin tray and bake for 25 - 30 minutes. You may find that the pastry may still need a little more time, so remove the apple pies from the muffin tin and place on a lined baking tray. Bake for another 5 - 7 minutes.
To serve, sprinkle with icing sugar and add a dollop of cream.
