DessertPies & TartsProvencal RecipesTasha PowellTaste: Food & Drink

Make These Puff Pastry Apples Roses for Dessert

Tasha's Culinary Journey Cooking ClassesCombining 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.

Puff Pastry Roses Apple Dessert

Apple Puff Pastry Dessert in the Shape of Roses

This dessert looks complicated, but it's not, and your guests will love it.
Prep Time 25 mins
Cook Time 50 mins
Course Dessert
Cuisine French
Servings 4 people

Equipment

  • Rolling Pin
  • Chef’s knife
  • Clean ruler
  • Mandolin (optional)
  • Pastry brush
  • Cupcake (muffin) tin

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.
Keyword Apples, French Desserts, Puff Pastry
Tried this recipe?Let us know how it was!

Apple Desserts From Provence:

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Classic French Apple Tart

Easy Apple Crumble

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

Apple Pickers in Provence

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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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