If you spend as much time as I do on Pinterest (hands up if you are addicted to pinning too) and you love looking at beautiful food, you will have seen apple rosettes. They are so pretty, aren’t they?
A friend of mine sent me a link to a tutorial and it gave me the kick in the pants that I needed to make and photograph a batch.
My biggest problem was that every recipe that I found used puff pastry. Should I use the pastry and not be able to eat them afterwards? That’s the best part of this gig!
OR should I rack my brain and come up with a low carb, grain and sugar free option? Okay, I can do that.
For my pastry, I immediately thought of this recipe from one of my favourite sites, All Day I dream About Food. I thought that I could probably adapt it to suit the apple rosettes, and I was right! Now, this can be made using the traditional puff pastry but I promise that you won’t regret taking a walk on the wide side and giving this low carb dough a try.
Don’t freak out about the mozzarella. I know it’s a brain bender to make sweet pastry from cheese, but go with me here. Would I mess with you?
These rosette tarts are not just stunning, they are really yummy. With the butter and spices, they taste like little apple pies.
I reckon they’d be perfect for a fancy dinner party or to impress someone special.
What do you think?
Two large red apples (I used Red Delicious)
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup powdered Sugarless Sweetener
1 tsp baking powder
1 1/2 cups grated mozzarella cheese
5 tbsp butter
1 large egg
1/2 tsp vanilla extract
2 tbsp butter, melted
2 tbsp rice malt syrup
1 tsp mixed spice
Preheat oven to 190°C
Grease a 12 hole large muffin tin
Cut apples into quarters, core and slice very thinly. Place in a microwave safe bowl of water with lemon juice added.
Once both apples are sliced, microwave for 5-10 minutes, depending on your microwave. You want to be able to bend the slices without breaking them.
In a medium bowl, combine almond flour, coconut flour, sweetener, and baking powder. In a large saucepan, melt cheese and butter over low heat until it can be stirred together.
Add egg and vanilla extract and stir to combine. Stir in almond flour mixture until dough comes together (keep heat on low). It will still have some large streaks of cheese. Turn out dough onto a silicone mat or directly onto a kitchen counter and knead until uniform (this only takes a little kneading).
Add extra butter and rice malt syrup to heatproof jug and microwave gently until melted. Add mixed spice.
Cover dough with baking paper and roll out to a rectangle measuring approx. 12 inches x 9 inches.
Cut into strips measuring approx. 9 inches x 1 inch.
Working one strip at a time and keeping the rest covered,
Brush with half of the melted butter.
Lay the slices of apple, overlapping slightly along the top edge of the dough. Make sure that the red peel is facing upwards and that there is a segment of apple protruding above the pastry.
Fold the bottom edge of the pastry over to enclose the base and then carefully roll the strip of pastry into a spiral.
Place the finished spiral into a muffin hole and continue until all are done.
Bake about 30 minutes, until golden brown and just firm to the touch. Watch carefully as the apple is delicate and may start to burn. If this happens, cover the apple tops with a sheet of foil and move the tray to the bottom of the oven to finish cooking.
Remove and let cool.
Enjoy xxx BRB