Apple Roses

This beautifully rose-shaped dessert is probably the easiest thing you can bake. It is basically a mini version of an apple pie but prettier and easier to prepare. If you serve it to your guests for sure they will love it.

I do not bake often but when I have someone to come over I usually have something homemade prepared on the table and this beautiful edible bouquet is often my choice. You will be surprised how these cute and delicious apple roses are probably the easiest dessert to prepare. You do not need many ingredients and the preparation time takes less than 10 minutes. I always bake them in muffin mould because that’s how they keep their perfect shape. For the apple choice I always go for the red ones because of the colour contrast. If you do not like cinnamon you can use vanilla sugar for the aroma instead.

Ingredients:

  • 1 sheet of puff pastry
  • 1 red apple, cored and very thinly sliced
  • 1Tbs of lemon juice
  • 1 Tsp of ground cinnamon
  • 1/4 cup white sugar
  • 1/4 cup melted butter
  • 1Tbs of icing sugar for decoration

Instructions:

  • Preheat oven to 200°C. Meanwhile place apple slices on a plate with the lemon juice and microwave them for 1 minute just until slices have softened a bit.
  • Open up your puff pastry sheet onto a lightly floured surface. Using a rolling pin stretch the dough into a rectangular shape and cut lengthways into 6 even strips. With each stripe more or less 5 x 22 cm.
  • Brush each strip with melted butter and sprinkle with cinnamon and caster sugar.
  • Start at one end of the pastry and place the apple slices half way up the pastry so it is possible to fold the pastry over later. Place the apple slices along the pastry overlapping slightly as you go. Leave a gap of few centimetres at the end to stick the pastry together.
  • Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
  • Place into a lined muffin mould and bake in a preheated oven for about 30 minutes at 170°C or until lightly gold.
  • Cool on a wire rack and then sprinkle with icing sugar

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