Make These Puff Pastry Apples Roses for Dessert
Dessert · Pies & Tarts · Provencal Recipes · Tasha Powell · Taste
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
Rosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Très Français Brings Provence Market Vendors OnlineRelated Provence Articles
Recipe for a French Classic Crêpes Suzette
September 21, 2016
Crepe suzettes many not be classical tastes of Provence, but we could not resist this recipe from Cocoa and Lavender.…
Provencal Dessert Pine Nut Tart (Tarte aux Pignons)
November 28, 2018
Tarte aux pignons or a pine nut tart is the Provencal version of pecan pie or walnut tart. The sweet base for the tart is a shortcrust pastry shell (pâte sablée) this dessert is a specialty from the village of Bormes-les-Mimosas.…
Impress Your Guests with a Stunning Seasonal Edible Pavlova Wreath
December 9, 2024
Since December is a festive and somewhat decadent time, I made a wreath with a series of mini meringues. Once the meringues were made and decorated, I combined them into a larger wreath shape. The result was a delicious edible pavlova wreath with “pull-away” meringues. While this recipe has a few steps and ingredients, it …
Sweet Tartes Recipes for 5 Tarts from Provence
April 26, 2024
It is hard to beat French patisseries (pastry shops) for viennoiseries (croissants, pain au chocolate, and brioche) and their selection of tartes. Throughout France, pastry chefs make a culinary art with exquisite fruit tarts and classics like mille-feuille made with puff pastry and crème pâtissière. Below, we highlight five tarts from Provence and a selection …
No Comment