5 – 6 apples, depending on how big they are. I used Pink Lady apples because they’re smaller and they tend to retain their shape in baking.
20 dashes of ANGOSTURA® aromatic bitters
3 sheets of puff pastry
lemon, cut in half
9 tbsp of brown sugar
caramel syrup (optional)
ice cream (optional)
Preheat your oven to 400°F.
Cut the apples into quarters and remove the core and stem. Using a mandoline slicer, carefully slice apple quarters into thin slices. You can also use a knife to cut the apples into thin slices, but a mandoline ensures the slices have a consistent thickness.
Add apple slices to a large bowl. Squeeze lemon over apple slices, add ANGOSTURA bitters, brown sugar and ground cinnamon (I’m not specifying a specific amount because some people love cinnamon and some don’t!). Toss to mix and set aside to marinate while you’re preparing the puff pastry.
Unroll puff pastry sheets and slice each sheet into four strips (my puff pastry strips were 9″ x 2.25″).
Place seven to eight apple slices on the puff pastry strip above the middle so the apple slices stick out. Fold over the puff pastry and press down to seal. Carefully roll the strip into a rose. Repeat for all of the puff pastry strips.
Spray cupcake pan with non-stick oil and add apple roses.
Bake for 15 to 20 minutes. When the pies are slightly browned and the puff pastry has puffed up, they’re done.
Serve mini rose apple pies right out of the oven with a drizzle of caramel and scoop(s) of your favorite flavor of ice cream!