3 Apple Recipes | In Season

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Today I’m sharing 3 seasonal apple recipes including a tutorial for apple roses!

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Baked Apple Chips

Baked Apple Chips

2-3 apples, very thinly sliced
½ tsp cinnamon

Preheat oven to 225°F.
Using a sharp knife or a mandolin, carefully slice your apples into 2mm slices. Shake out the seeds.
Sprinkle apple slices with cinnamon.
Lay apple slices out on two parchment-lined baking sheets. Do not overlap them.
Bake apples at 225°F for one hour.
Flip apples, sprinkle the other side with cinnamon and bake for an additional hour.
Turn off oven and leave apples to rest in the oven for 30 minutes to an hour to prevent them from getting soggy.
Store apple chips in an airtight container for up to a week.

Roast Chicken with Apples, Butternut Squash and Brussels Sprouts

Roast Chicken with Apples, Butternut Squash & Brussels Sprouts

4-6 chicken thighs and drumsticks
2 cups butternut squash, peeled and diced
2 cups Brussels sprouts
3 apples, cored and sliced
½ yellow onion, peeled and sliced
2 tbsp olive oil
fresh thyme
fresh sage
salt and pepper

Preheat oven to 375°F.
In a large roasting pan combine butternut squash, Brussels sprouts and apples.
Add olive, sage, thyme, salt and pepper. Toss to coat.
Arrange chicken on top of apples, squash and Brussels sprouts.
Season chicken with salt, pepper and more thyme.
Bake 375°F for 40 minutes or until chicken has reached an internal temperature of 165°F.
Serve immediately.

Apple Roses
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Apple Roses

1 sheet frozen puff pastry
1 apple, Red Delicious
½ lemon juiced
¼ cup butter, melted
1 tbsp sugar
½ tsp cinnamon

Preheat oven to 400°F.
Grease 4 small ramekins with butter. You can also use a muffin tin if preferred.
Combine sugar and cinnamon and stir well. Set aside.
Cut apple in half and remove the core.
Cut apple into thin slices.
Place apple slices into a heat proof bowl and cover with lemon juice and boiling water to soften.
Alternatively, you can microwave the apples for one minute or until they’re softened.
Gently roll out puff pastry dough on a lightly floured surface.
Using a sharp knife or a pizza cutter, slice dough into 4 equal strips; approximately 2.5” by 12”.
Using a pastry brush coat the pastry with melted butter.
Arrange apples along the top of the pastry strip, overlapping each slice by about half.
Sprinkle with cinnamon sugar.
Fold bottom half of pastry up over the bottom edge of the apples.
Brush pastry with more melted butter and sprinkle with more cinnamon sugar.
Starting at one end, gently roll pastry into a rose shape.
Place each rose into a ramekin or muffin tin.
Bake at 400°F for between 50 minutes and 1 hour. (40-50 minutes if using a muffin tin.
If the apples start to get too brown, gently cover them with foil.
Carefully remove roses from the oven and allow them to cool for 5 minutes.
Run a butter knife around the inner rim of the ramekin to release the tart.

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