This special treat comes to us from Florence L. Allen, chef de cuisine at Shield’s Tavern in historic Colonial Williamsburg. Serve warm to maximize the sweet apple chocolatey goodness.
Recipe courtesy of Mars Wrigley Confectionery.
For more on the history of chocolate and fun, educational events taking place around the July 4th holiday at historic American landmarks, click here.
For The Pastry
- 1 pack pie dough (frozen or homemade)
- 3 teaspoons AMERICAN HERITAGE® Chocolate Drink Mix
- 2 Red Delicious apples, sliced
- 1 cup or more as needed water
- 1 tablespoon lemon juice
- 1 tablespoon nuts (your choice), roasted and crushed
- 10 tablespoons caramel sauce in a squeeze bottle (or preserves of your choice)
- Garnish Cinnamon sugar (McCormick® brand)
For The Sauce
- ¾ cup powdered sugar
- 2 cups strawberries, diced
- 2 Tablespoons AMERICAN HERITAGE® Chocolate Block, shaved
For The Pastry
- 1 Preheat oven to 375 degrees, convection setting, low fan.
- 2 Prepare the pastry: Roll out the dough onto a lightly floured surface 1/8 inch thick. Sprinkle with 3 tablespoons AMERICAN HERITAGE® Chocolate Drink Mix, or more if desired. Flip the dough and repeat.
- 3 Combine water and lemon juice in a microwave-safe bowl. Core two large red apples, then slice into very thin strips with a knife, or use a mandolin for consistency. Place the slices immediately in the bowl.
- 4 Place plastic wrap over bowl and microwave for about 1 minute, but no more than 1½ minutes, until the apples are soft but not mushy. Uncover and drain water.
- 5 Roll the dough 1/8 inch thick. Slice the dough into strips 2 inches wide x 8 inches long to make 10-12 strips that are 8 inches wide. (This will help cook the pastry evenly.) Square the edges.
- 6 Squeeze a line of caramel sauce (or substitute preserves of your choice) across the middle of the dough, then sprinkle with cinnamon sugar, crushed nuts and AMERICAN HERITAGE® Chocolate Drink Mix. Top with a row of apple slices. The caramel sauce holds the apple in place and give it flavor.
- 7 Gently fold the pastry over the apple slices, pinch the ends together and roll the apples into a rose-like shape. Use two hands — you'll get the hang of it!
- 8 Grease muffin tin with a non-stick cooking spray or vegetable oil and place the pastry roses in tin. Bake for 25-35 minutes. Check the center of the roses with a toothpick to insure doneness. Cool in muffin tin for 10 minutes, then transfer to a cookie rack to cool completely, or serve warm. (They're terrific warm!)
For The Sauce
- 1 Wash the strawberries, slice off the tops and dice, then place in a sauce pan over medium heat. Add powdered sugar and cook with the strawberries until the powder sugar has dissolved, stirring occasionally. Watch closely, it will burn fast.
- 2 Remove from heat and stir in 2 tablespoons of shaved AMERICAN HERITAGE® Chocolate Block.
- 3 Before serving, pour strawberry sauce in your desired serving dish. Place the pastries on top of the strawberry sauce and drizzle the roses with caramel sauce. Dust with powdered sugar and serve.