Whether you call them apple blossoms, apple dumplings, apple roses or mini apple pies, these are cute, delicious little apple pastries. I made them because I was craving apple pie, but I didn’t have enough apples to bake one. I didn’t invent them, and I don’t know who did, but I’ve had frozen ones and I’ve seen them on restaurant menus. I thought it would be fun to make them, and it was! I could’ve just put some pie dough in muffin cups and made quick little pies, but flower shaped things automatically get extra points for cuteness. And if you know me, you know I love my cute bakes!
| Servings |
blossoms
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- 3 tablespoons (38g) packed brown sugar
- 3 tablespoons (15g) quick oats not instant oats
- 1 tablespoon (21g) all purpose flour
- 1 dash fine sea salt
- 1 tablespoon (14g) unsalted butter, melted
- 1/8 teaspoon ground cinnamon
- 1 tablespoon (14g) unsalted butter, melted
- 2 cups (198g) diced apples 1/4-inch pieces
- 1/2 teaspoon lemon juice
- 1/4 cup (50g) packed brown sugar
- 2 tablespoons (25g) granulated sugar
- 1 1/2 teaspoons all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 2 crust unbaked pie dough , purchased or homemade
- egg wash 1 egg whisked with 1 tablespoon of water
- 1/4 cup (82g) caramel sauce, purchased or homemade
Ingredients
Topping
Blossoms
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- In a medium-size bowl, mix together all of the topping ingredients. Set aside in the refrigerator until ready to use.
- In a large bowl, toss the apples with lemon juice. Add the brown sugar, granulated sugar, melted butter, flour, cinnamon and salt to the apples. Stir until well combined.
- Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll the pie dough to 1/8-inch thickness. Cut out twelve 5-inch blossom shapes*, re-rolling the dough scraps as needed.** Lightly mark a 2-inch circle in the center of each blossom. Make cuts between the petals to separate them, just up to the edge of the center circle. Top each blossom with about 2 generous tablespoons of apples.
- Brush the dough petals with egg wash. Form blossoms by lifting and overlapping each petal 1/2-inch in a spiral pattern similar to a rose. Tuck the last petal under. Press the petals together to seal so the filling won't leak.
- Top each blossom with a spoonful of topping. Place in the refrigerator to chill for 30 minutes to 1 hour. Don't skip this step. This will help the blossoms keep their shape.
- Preheat oven to 375ºF (190ºC). Brush the blossom dough all over with egg wash. Wipe any drips off of the parchment paper. Bake until the crust is golden brown and filling is starting to bubble, about 23-28 minutes. Transfer the blossoms to a cooling rack.
- Drizzle the blossoms with caramel sauce.
*I used a 5-inch blossom cutter. To find a blossom cutter, click here.
**If you need to  re-roll your  pie dough scraps, press the scraps together, cover and let rest in the refrigerator for several minutes to help avoid shrinkage.