Make These Puff Pastry Apples Roses for Dessert
Combining apples, cinnamon sugar and puff pastry sound like the makings for a delicious pie. The recipe calls for apples rolled in puff pastry into the shape of roses. It is not difficult to prepare, and the presentation is beautiful. This dessert was part of a vegetarian menu that I created for a Tasha’s Culinary Journey online cooking class.
Apple Puff Pastry Dessert in the Shape of Roses
This dessert looks complicated, but it's not, and your guests will love it.
Equipment
- ruler for measuring the dough (Clean well before using)
- mandoline/slicer (optional)
Ingredients
- 1/2 box puff pastry one sheet in a package of 2, thawed
- 2 red apples Red Delicious
- 2 tbsp lemon juice
- 2 oz All-Purpose Flour to sprinkle a clean counter
- 3 tbsp Apricot Preserve
- 2 oz cinnamon sugar ratio, 4:1 sugar to cinnamon
- powdered sugar
Instructions
- Preheat the oven to 375°F (190°C).
- Thaw the puff pastry 20 minutes before you plan to use it.
- Prepare a bowl of water, lemon juice.
- Cut the apples in half, core each half with a melon ball cutter and cut the apples into 1/8 inch thick slices. A mandolin works perfectly for the apples.
- Microwave the apple slices in the water for 3 minutes to soften so they will bend when you roll them into a rose shape. Let cool and drain on paper towels. Make sure the slices are dry!
- Now, unwrap the pastry and roll with a rolling pin to a 12 x 9-inch sheet – cut into 6 strips, each one 2 inches by 9 inches. Measure with a ruler, many sheets come 10 x 9 inches so use your rolling pin to stretch the 10-inch side to 12 inches.
- In a bowl, mix three tablespoons of apricot preserves with two tablespoons with water. With a pastry brush, spread a thin layer of preserves on each strip.
- Now, arrange the apple slices on the dough overlapping each other and have the red skin edge stick out of the top of the strip
- Fold up the bottom of the edged of the pastry
- Starting from one end, roll the dough carefully keeping the slices in place. Seal the edge at the end and place it in a cupcake tin that has been sprayed with vegetable spray.
- Bake at 375°F (190°C) for 45 to 50 minutes.
Notes
Note: If your dough becomes warm, chill in the fridge for 10 minutes prior to rolling.
Plating ideas: sprinkle with powdered sugar and/or edible flowers. Or, serve with a raspberry coulis (or other brightly-coloured fruit sauce). Or, serve with vanilla ice cream.
Tried this recipe?Let us know how it was!
Apple Desserts From Provence:
Apple Tarte Tatin a Classic French Dessert
Individual French-Style Apple Tarts
Apple Tarts – Tartes aux Pommes
Homemade Apple Beignet with Caramel Ice Cream Recipe
Panade aux Pommes Not Your Classic Apple Pie
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