Say It With Flowers…
…Preferably Blossom Buns!
Flowers are wonderful aren’t they? Last week I received the most beautiful autumnal floral arrangement from my Thanksgiving dinner guests. I don’t receive flowers very often, and even more rarely do I buy them for myself, but whenever there are flowers in the house I love. love, love them – hint, hint husband!
This week’s recipe, these delicious Apple & Cinnamon Blossom Buns was inspired by my Thanksgiving flowers – and the can of cinnamon roll dough that has been screaming “EAT ME” every time I open the fridge door.
These ingenious Apple Flower Buns are so pretty, you’ll be amazed at how easy they are to make. Using the most basic of ingredients you can whip up a bunch of these beautiful blossoming buns for a decadent brunch, a comforting dessert, for a special person, or just because!
If you can’t find cinnamon roll dough, or don’t like cinnamon rolls – firstly, #ShameOnYou! – simply substitute the cinnamon rolls with a sheet of ready-made pastry to create Apple Flower Tarts.
Before you get started, you’ll first need to preheat your oven to 374°F (190°C). Now fill a bowl with tap water and squeeze in the juice from half a lemon.
Core the apples and cut them in half, but please, please, please DO NOT PEEL THEM! Now cut them into thin slices using a mandolin or – for mandolin fearers, such as myself – a good paring knife, then cut them in half.
Place the apples in the bowl of lemon water and microwave them until you can bend them, but before they become mushy or too soft. I started mine at 3 minutes, but it took 5½ minutes in total. Drain the apples and run cold water over them so that they aren’t too hot.
Grease a regular sized muffin or cupcake tin with oil or butter, then flour a clean surface and kneed together the cinnamon roll dough and roll it out into a rectangular shape of approximately 30cm/12 inches in length. Now cut into 6 long strips of approximately 5cm or 2 inches in width.
Spread a layer of jam onto each strip of dough. I am currently slathering Trader Joe’s Apple Cider Jam onto everything because it is crazy good. It’s a little lighter than regular jam so I used it as is. If you’re using regular jam, mix equal parts of jam and water and spread on a thin layer. Blackberry jam would make a delicious addition, but I’ll leave that decision in your capable hands!
Lay the apple slices, slightly overlap each other, so they are half way up the dough. Then fold the bottom half of the pastry up and over the bottom of the apple slices.
Now the fun part! Roll the dough from one side to form a flower and place it in the muffin pan.
Lightly sprinkle with flowers with some ground cinnamon and bake for 30-40 minutes, or until the dough is fully cooked at the centre.
These buns are best served immediately, fresh and hot from the oven. Eat them as they are, with a serving of freshly whipped cream, or a scoop of vanilla bean ice cream.
Here is a list of the equipment I use to make my Apple and Cinnamon Blossom Buns, some which are available from my online store, the remaining can be found on Amazon:
Paring Knife
Apple Corer
Microwave
Muffin or Cupcake Tin
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Apple and Cinnamon Blossom Buns
Ingredients:
2 Red Apples
Bowl of Water
Juice of ½ Lemon
1 Tbsp Jam
1 Tbsp Water
1 Pack of Cinnamon Rolls
Ground Cinnamon (for dusting)
Icing or Confectioners Sugar (for sifting)
Handful of Plain Flour (for rolling)
Instructions:
Preheat your oven to 374°F (190°C).
Add the lemon juice to the bowl of water.
Core the apples and cut them in half. NOTE: be sure to leave the skin on.
Using a mandolin on setting 2, or with a sharp paring knife, slice the apples. Then cut the apples in half and place them in the bowl of lemon water.
Microwave the apples until you can bend them but they aren’t mushy or too soft. I started at 3 minutes, it took 5½ minutes total.
Drain the apples and run cold water over them so that they aren’t too hot.
Grease a regular sized muffin or cupcake tin with oil or butter (do it generously so that it doesn’t stick).
Flour a clean surface and kneed together the cinnamon roll dough. Then roll it out into a rectangular shape of approximately 30cm/12 inches in length.
Cut into 6 long strips of approximately 5cm or 2 inches in width.
Mix 1 tbsp of jam with 1 tbsp of water and spread onto the dough strips.
Lay the apple slices half way up the dough and so that they slightly overlap each other.
Fold the bottom half of the pastry up and over the bottom of the apple slices.
Now roll the dough from one side to form a flower.
Sprinkle with cinnamon and bake for 30-40 minutes until the pastry in the centre is cooked.
Best served immediately with freshly whipped cream, or a scoop of vanilla bean ice cream.
Recipe adapted from Not Quite Nigella
Arugula & Rocket 