Recipe: Apple Roses from sugar & succulents


A quick, fun, pretty treat that anyone can make.

I've seen these apple roses all over Pinterest, and I've had them on my board for a while. I've also seen about one million Pinterest fails, so I was hesitant to try these. 

This recipe is a mix of those I found online and my own substitutions, there wasn't a lot of variation with the recipes, but the originals can be found here and here 

 

To start, there's just a few ingredients: great! I don't have apricot jam, and couldn't find it at the grocery, so I went with peach preserves. The recipes called for red apples, but I don't like the taste of Red Delicious. I had Gala on hand and that's what I used. 

My puff pastry was a little frozen, so I set it aside to thaw out. 

Then I took the juice from half of a lemon and squeezed it into a bowl filled about 3/4 with water.

I cut two apples in half and cored them.

Sliced the apples as thin as possible and put them in the lemon water to keep from browning. If you're like me, you'll also take this beautiful picture that appears like you have knife skills..

I mean look at those even, thin slices!

Which were obviously achieved by my mandolin slicer. (womp-womp)

I placed the apples into the bowl with the lemon water, and microwaved for about 3 minutes. Alternatively you could put a pot on the stove with the lemon water and heat the apples that way. Warm apples are more pliable and less likely to snap when you're rolling the roses.

I then took the preserves and added a tiny bit of water. The other recipes suggested 2tbs but I actually thought that was a bit too much..I did about 1 to keep the jam from getting runny but still maintain flavor. I also didn't microwave this as suggested.

By now my puff pastry was defrosted. I covered the counter with flour and rolled it out, then cut into 6 even-ish pieces

Working with one at a time, I brushed the preserves onto the entire strip of pastry. Then overlapped apple slices on the top of the pastry like this:

Folded the bottom of the pastry up to make a little pocket of apples. 

I rolled that up tightly and slowly into little apple roses! Voila! Mine didn't stick together well without the muffin pan, so I didn't take a photo here.

I put a baking dish half full of water on the bottom rack of the oven to prevent the pastry bottoms from burning. Placed muffin rack on the top and cooked for 40 minutes at 375.

 I was impressed! For a really easy recipe, look how cute they turned out!

Except for that bottom right one. I ate that one immediately. And it was...prettier than it tasted to be honest. I think the excessive amount of pastry in that one made it less fruity. I plan to sprinkle cinnamon sugar on top before serving these at Easter dinner tomorrow!

 

Full Recipe, makes 6 jumbo muffin sized roses:

Ingredients:

2 Apple of your choice, washed.

Juice from 1/2 a lemon

4 tbs citrusy preserve/jam of your choice (apricot, peach, orange, etc)

Water

1 Package of puff pastry, or make your own if you're feeling adventurous!

Preheat oven to 375. Grease muffin pan with oil, butter, or baking spray. I used canola. 

Squeeze juice from half of a lemon into a bowl of water.

Core and slice apples thinly, placing into lemon water to keep from browning. Microwave 3 minutes. 

While microwaving, stir approximately 1tbs of water into preserves, just making it thin enough to spread evenly. Set aside. 

Flour surface of counter or cutting board and spread out puff pastry into a long, thin, rectangle. Cut horizontally into 6 strips. 

Working with one at a time, brush preserves onto one side of the strip of pastry, layering apples along the top edge. Fold bottom edge up to form a small packet of apples. 

Carefully roll into apple roses and immediately place into muffin tin. 

Place a pan of water on the bottom rack of the oven, muffin pan on the top rack, bake for 40 minutes or until apples start to crisp and pastry is done cooking (light and fluffy). 

Cool for 10 minutes. Enjoy immediately with ice cream, cinnamon sugar, or however you choose! I made these yesterday (Friday) and plan to bring them to Easter tomorrow, so I put them in a Tupperware container on the counter, the pastry has lost a little of the flakiness, so I think they would be best served on the same day if possible.

 

Enjoy!

 

 


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