Nothing goes better than Betsy’s Best Gourmet Peanut Butter and apples, right? Well then, Betsy’s recipe for a peanut butter apple blossom has to be out of this world.
1 sheet puff pastry sheet, thawed
2 red apples, sliced paper thin
3 T apricot preserves
2 T Betsy’s Best Gourmet Peanut Butter
1/2 of a lemon, juiced
flour for countertop
powdered sugar for decorating
Thaw the puff pastry for about 20-30 minutes.
Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, to prevent oxidation. Microwave the apples in the bowl, for about 3 minutes, to soften. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).
In a bowl, place three tablespoons of apricot preserve with two tablespoons of water and 2 T Betsy’s Best. Microwave for about one minute. Spread the preserve on the dough. Preheat the oven to 375 degrees F. Drain the apples. Place the apples on the dough so the red edge of the apple is lined up 1/2 way over the edge of the pastry sheet lining the longest side of the pastry and overlapping the apple slices on top of each other. Fold up the bottom part of the dough so it covers the bottom half of the apple that lines the edge of the pastry. Carefully roll, from one end to the other and seal the edge, and place in a silicone muffin cup. No need to grease the muffin mold if it’s silicone. Otherwise if using muffin tins make sure to grease it. Do the same for all 6 roses. Bake at 375 degrees F for about 40-45 minutes, until fully cooked. Sprinkle with cinnamon and powdered sugar.
Sit back and relax as you enjoy your peanut butter apple blossom with a nice cup of gourmet coffee.