Chocolate Cinnamon Apple Rose
Ingredients
| 2 1/2 sticks (10) ounces | cold unsalted butter | |
| 1/2 cup | 120 ml | cold tap water |
| 1 tsp | 5 ml | salt |
| 1 1/2 cup | 360 ml | all-purpose flour (about 9 ounces) |
| 1/2 cup | 120 ml | good quality cocoa powder (Dutch processed works well) |
| 1 tsp | 5 ml | cinnamon |
Instructions
Note: The source clipping only includes the chocolate pastry dough; the assembly/baking of the apple roses is not part of the captured text.
- Measure water and add salt; stir to dissolve and set aside.
- Put flour, cocoa powder, and cinnamon into stand mixer fitted with paddle attachment. Turn mixer on low for about 30 seconds.
- Coarsely dice all butter and place in stand mixer on top of flour. With mixer on low, slowly drizzle in water. Watch closely as dough will start to pull together after about 1 minute. Once the dough forms a ball stop the mixer.
- Flour work surface and remove all the dough from mixer bowl.
- Roll dough into a rough rectangle, dusting with more flour if the dough gets too sticky.
- Fold the dough in half, then in half again, then in half again. Wrap in plastic and chill for about one hour.
PRO TIP: You can also dust with cocoa powder. You will want to roll this very thin, approximately 1/8 inch in thickness. (You may want to trim edges like I did.) Try to make it 12 inches wide and about 24 inches tall. Cut 2-inch x 12-inch strips, so you have 12 strips that are 12-inches wide.