Well it's another cold winters day here in New York, and I'm in my kitchen thinking about what to do for Valentine's Day this year...
Well after more then a little bit of thought, and a tiny measure of anxiety, what else could I possibly do but roses—I mean you can't go wrong with roses, right..?
So after deciding to stick with tradition you would think I'd be done; but nothing could be further from the truth, taking the traditional I immediately tossed it on its head and got creative—and that's where this idea was born, the "Apple Rose Cinnamon Pecan Roll"
I mean what better way to wake up your loved one in the morning then the smell of hot cinnamon rolls and baked apples served up with some fresh brewed coffee...
You'll have a whole day yet for the candy hearts, long stem roses and homemade confections—so why not start with a rose that'll really impress when your special someone first opens their eyes on this Sunday...
I think you'll find that they'll be both amazed, and impressed, by your choice; but even more importantly, their stomachs will be beyond satisfied by your thoughtfulness this holiday—because these are, without doubt, so "Definitely Delish"
"Apple Rose Cinnamon Pecan Rolls"
Ingredients:
For Dough:
2 3/4 cups all-purpose flour (measured correctly)
3 Tablespoons granulated sugar
1 teaspoon salt
1 package instant yeast (1 packet = 2 and 1/4 teaspoons)
1/2 cup water
1/4 cup milk
2 1/2 Tablespoons unsalted butter
1 large egg
For Apples:
3 medium Rome apples
4 tablespoons sugar
2 tablespoons lemon juice
For Filling:
1/2 cup toasted chopped pecans
1 tablespoon melted butter
5 tablespoons organic sugar
2 teaspoons ground cinnamon
1/4 ground cloves
For Topping:
1-2 tablespoons of raspberry or apricot preserves (I used my homemade Blood Orange marmalade)
Directions:
1. Set aside 1/2 cup of flour. In a large bowl, sift the 2 1/4 cups flour, the sugar, salt, and yeast together until well mixed-then set aside...
2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch...
3. Stir the butter mixture into the flour mixture; then add the egg and only enough of the reserved flour to make a soft dough. I only needed about a 1/3 cup, but you may need the full 1/2 cup. (Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency)
4. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes...
5. After 10 minutes, roll the dough out in a 12x12 inch rectangle...
6. Pre-Heat oven to 400 degrees Fahrenheit. Then spray a regular-size muffin pan with non-stick baking spray...
7. Wash and core apples. Then thinly slice each one, leaving the peel on...
8. In 2-quart saucepan, heat 4 cups water, 4 tablespoons sugar and the lemon juice to boiling. Add the apple slices; boil about 3 minutes or until apples are soft. You want to be easily able to bend them without breaking...
9. Drain apples, and place on paper towels to dry and cool completely...
10. Melt 1 to 2 tablespoons of butter and brush dough; now mix sugar, cinnamon and cloves together in a small bowl—then sprinkle the mixture on the surface of the dough, followed by the chopped toasted pecan pieces....
11. Using pastry cutter (or pizza cutter), cut dough into 12 (1-inch) strips...
12. Arrange cooled apple slices end to end down each strip; with the apple peel end overhanging the edge slightly, and overlapping each other partially...
13. Carefully roll up each strip, and place in the muffin (cupcake) pan...
14. Brush the tops of the apples gently with the preserves; then bake 20 to 25 minutes or until nicely golden. Remove from pan, and cool on cooling rack...
Serve and enjoy!