How To Make Apple Roses Recipe {VIDEO}
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5
How To Make Apple Roses Recipe {VIDEO}
Description
The How To Make Apple Roses recipe uses thin 1/8-inch apple slices coated with butter, lemon juice, and salt, briefly baked until softened to ensure pliability. These are arranged on a puff pastry sheet brushed with apricot preserves and sprinkled with a mixture of coconut sugar, cinnamon, and nutmeg.
The pastry is carefully rolled into rose shapes and placed in a greased muffin tin to hold form during baking. The final product offers a pleasing blend of flaky puff pastry with tender, fragrant apple slices that provide gentle spice and sweetness from the apricot glaze and sugar mixture.
These apple roses are well suited as a dessert or elegant snack. Best served the day they are made, they can be baked in small batches. A muffin tin must be well buttered or sprayed to prevent sticking, and thin, uniform apple slices are important for the rose effect. Leftover pastries can be stored in the refrigerator for up to two days.
For convenience, slices can be prepped with a mandoline, and the assembled roses can be refrigerated up to a day before baking. Adjust baking time if multiplying the batch size.
Ingredients
- 2-3 apple you need 60-70 1/8 -inch slices, medium sized
- 3 tablespoons butter divided, melted, and cooled, unsalted
- 2 tablespoons lemon juice freshly squeezed
- ¼ teaspoon salt
- 3 tablespoons apricot preserves I used one made with cane sugar
- 1 tablespoon coconut sugar
- 1/2 teaspoon ground cinnamon divided
- Pinch nutmeg ground
- 1 puff pastry sheet, defrosted overnight in the fridge
Instructions
- Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
- Core the apples and slice them as thin as you can (ideally ⅛-inches). They don’t have to perfect. As long as they are thin, you should be fine.
- Place thin apple slices, 1 tablespoon butter, lemon juice, and salt in a bowl. Toss to coat.
- Spread apples on the baking sheet in a single layer and bake until softened, about 10 minutes. They should be pliable. Set aside to cool. They should be cool enough to comfortably handle before placing on the puff pastry.
- Do not turn the oven off.
- Use 1 tablespoon of the butter to grease the muffin tray. Set aside.
- Mix together the coconut sugar and the remaining ½ teaspoon cinnamon, and nutmeg in a bowl. Set aside.
- On a lightly floured counter, roll pastry into 12 by 10-inch rectangle with short side parallel towards yourself.
- Brush the puff pastry with apricot preserves. Sprinkle it with coconut sugar-cinnamon-nutmeg mixture.
- Using a pizza wheel or a knife, cut pastry lengthwise into 6 strips. Each strip should be 10 by 2-inches. * Watch the quick video above for a visual on this.*
- Working one strip at a time, place 10-12 slices of apples, peel side out, overlapping each other, leaving 1 inch border of dough along the bottom. Fold the bottom inch of dough onto the apples, leaving top of apple slices exposed. Using the rest of the butter, lightly brush the bottom pastry and roll dough into a pinwheel. Place in the muffin pan apple side up.
- Continue with the rest of the sheets..
- Bake until golden brown for 40-45 minutes, rotating the muffin pan halfway through the baking process.
- Remove the apple roses from the muffin pan on a wire rack and let them cool for 10 minutes.
- Serve.
Notes
- Slice apples as thinly and evenly as possible, ideally ⅛ inch thick, for flexible rose petals.
- Butter or spray muffin tins thoroughly to prevent sticking of pastry roses.
- This pastry is best eaten the same day but can be refrigerated in an airtight container up to two days.
- Use a melon baller for quick coring of apples before slicing.
- Prepare the roses a day ahead by assembling and refrigerating before baking.
- When multiplying the recipe, monitor baking time closely, as it may need 5–6 minutes longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6apple roses
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 15mg | 5% |
| Sodium | 209mg | 9% |
| Potassium | 98mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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