Apple Rose Mini Pie Custard

Create an elegant dessert made from apples and
delicate puff pastry.



Becky Low shares her recipe for Apple Rose
Custard.

Apple Rose Mini Pie Custard
4 cups French Vanilla Custard (see below)*
3 medium apples (with red tinged peels)
1 tablespoon butter
¼ cup brown sugar
1 tablespoon lemon juice
½ teaspoon cinnamon
⅛ teaspoon nutmeg
1 sheet (½ 17-oz pkg) frozen puff pastry
3 tablespoons cinnamon sugar **
fresh mint leaves, optional garnish


Prepare French Vanilla Custard; spoon into a 10-inch
ceramic/glass decorative tart pan or large glass pie plate
(NOTE: pan becomes a low flat vase for presenting); set
aside.



Wash and core apple, do not peel. Cut in half and thinly
slice. Over medium to medium high heat melt butter in a
large skillet, add brown sugar, lemon juice, cinnamon and
nutmeg; stir until mixture is bubbly. Add apple slices and
gently stir to coat slices. Cover and cook 4-6 minutes or
until apple slices are pliable – but not completely cooked.
Gently stir apples occasionally to ensure even cooking and
coating with cinnamon and sugar. Remove lid during last
minute or two to evaporate juices. Remove from heat and
cool (hint: spread slices on a baking sheet to cool
quickly.)



Pre-heat oven to 350 degrees.



Thaw puff pastry according to package directions. Place on
lightly floured surface, lightly flour top and gently roll
into a 10×12 inch rectangle. Pastry should be good and
cold; if needed, refrigerate to chill before proceeding.
Sprinkle pastry with 2 ½ tablespoons cinnamon and sugar.
Cut rectangle in half then into 2-inch strips. Completing
one strip at a time, place 3-4 apple slices on each strip;
apple peel side on outer edge and slightly over the edge of
the pastry strip. Roll pastry strip and apples into a rose,
tuck pastry end under the bottom and place rose on baking
sheet. Continue with remaining apples and strips of pastry,
making 12 apple roses. Bake approximately 30 minutes or
until pastry is baked and lightly browned. Cool as desired
(may serve dessert warm or cold); arrange apple roses on
custard, sprinkle lightly with additional cinnamon and
sugar. If desired, garnish roses with mint leaves.



Notes:
Beautiful apple roses in delicate puff pastry floating in
vase of creamy custard, WOW! This recipe for mini apple
pies is an easy and a very fun way to serve up a beautiful
dessert. Serves 6-12



For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or on Facebook
www.facebook.com/DairyUTNV . For nutrition research go to
www.nationaldairycouncil.org.

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