Ruth’s Apple Roses

This recipe is from Ruth Andrus, innkeeper of Leonard at Logan House Bed & Breakfast located in the historic Heritage Hill neighborhood in Grand Rapids, Michigan. For more of Ruth’s recipes, follow her blog at https://leonardatlogan.com/

You may use just about any variety of apples. Approximately 2 apples can make 6 apple roses.

Wash your apples. Do not peel. Slice in half. Place apple slices on the upper half of the Carefully slice each half into very thin slices. dough, overlapping. Skin side up. Each rose Using a melon baller, cut out the seeds and should have about 8-10 slices of apple. Fold shafts that are at the bottom of the apple slices. dough over bottom edges of apples. Then Cutting as little as possible. carefully roll sideways and place into wellArrange apple slices on a plate, single layer. rose! Sprinkle lightly with water. Microwave for 70 – 90 seconds. They should be able to bend slightly. Brush gently with a little more melted butter, Cover plate with plastic wrap and then a towel to and another sprinkle of cinnamon and sugar. keep moist. Bake for 12 minutes at 350, uncovered. Then CRUST: You may use either pre-made pie crust additional 30 – 35 minutes. or your own, or crescent roll dough. Cut into strips 2’’ x 9”. Brush with melted butter. For a When they come out, drizzle a small amount of little blast of flavor, spread very thinly a small caramel on the top. Cool, then sprinkle with amount of raspberry jam. Then sprinkle with a powdered sugar. mixture of cinnamon and sugar. greased muffin tins. They should look like a cover gently with aluminum foil and bake an Enjoy! PAGE 26