Can we agree that we’re all Thanksgiving-ed out? If you don’t celebrate it, you’re like, “Shut up with your dumb national holiday already! And PS those Pilgrim hats look stupid.” And if you do celebrate it, you’re like, “I have 647 things to buy at five different grocery stores today and a whole house to clean and an entire meal to prepare and I also need…uh, I mean, “my friend” needs to watch some YouTube videos about how to roast a turkey. I do not have time for any more Thanksgiving recipes!”
I get that. I’m a little Thanksgiving-ed out too, and it hasn’t even happened yet. Solidarity, sister!
Soooo, instead of calling this a Thanksgiving recipe, I hereby name it a generic “holiday” recipe, good from now until the new year. Sure, cranberries are involved, but cranberries are invited to the table throughout the fall and winter months. Let’s not pigeonhole it just because of a few red berries.
I mean, sure, these gorgeous puff pastry roses would make a beautiful appetizer at your Thanksgiving feast. And who am I to stop you if you want to serve them alongside your other Thanksgiving desserts, or maybe as part of a cheese course, if you’re the type of fancy muckety-muck who does a cheese course? (Actually, I do a cheese course too, but it mostly consists of me asking myself, “Do I want some cheese? Of course!”) The roses, generic holiday suitability notwithstanding, would feel quite at home on a Thanksgiving table, is all I’m saying.
And, of course, you can shake things up a bit—try using sliced persimmons (or pears?) instead of apples, or swap out the gouda for another cheese. Omit the cranberry sauce entirely, or use a different jam—fig, quince, or apricot all sound really good!
This is one of those dishes that could easily be served as an appetizer, part of the main meal, or on the dessert table. The cheese gives it enough of a salty, nutty flavor to keep it from sliding straight to dessert-ville, but the fruit adds a sweetness that would let these roses shine right next to the pumpkin pie.
I tried to be clever and dyed some of the apples pink with cranberry juice. I think it added a really pretty effect, especially when I layered them with the regular apple slices in the same pastry. It’s certainly not necessary, though, and they will taste just as good (and look almost as pretty!) if you skip the apple pinkening.
And with that, I am officially done saying the T-word this year. Let’s all eat massive amounts of food, take giant naps, and reconvene here for more dessert shenanigans next week. Have a good one, lovelies!
⇒ Click Here for the Recipe - Apple Cranberry Gouda Puff Pastry Roses
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