Apple Roses

When I lived in Connecticut we would go apple picking every fall, which meant we ended up with pounds and pounds of apples. So if you are left with an abundance of apples this fall here is a cute and yummy treat that looks as good as it tastes. 

What you need...

Apples

Pre-made pie crust

1 Tbsp Cinnamon 

2 Tbsp Sugar

1 Egg

1 tsp Water

Start off by cutting the apple in half. 

Then cut each half into very thin slices. The thinner the better because the thinner they are the more they will bend without snapping. 

Roll out your pie crust and begin cutting one inch sections. For one rose I used two strips. 

Then cover each piece with an egg wash. To make an egg wash all you do it put one egg in a bowl add about a teaspoon of water and whisk together.

On top of the egg wash sprinkle cinnamon and sugar. 

Roll the pie dough about an inch and a half without any apples to create the center of the rose. This will also create a supportive center. 

Start adding the apples on top of the dough. Make sure that about half the apple in sticking out and then roll the apple with the dough. In the beginning the thinner the apple the better because this is the tightest they need to be rolled so they are most likely going to snap here. 

When you run out of dough but you want to keep making your rose bigger switch to the other strip of dough. Just keep rolling with the apples just like you did before but leave half an inch before the first apple.

Once your apple rose is the size that you want place it in a muffin tin and sprinkle more cinnamon sugar on top. Bake at 350F for about 30 minutes.