Baked apple roses recipe
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- Dish type
- Pies and tarts
- Puff pastry
These delicate roses are ever so elegant yet so easy to make! Spoil your family or loved ones with a special brunch featuring these delightful apple roses.
County Dublin, Ireland
4 people made this
IngredientsMakes: 12 baked apple roses
- 2 red apples
- juice of 1/2 lemon
- 2 puff pastry sheets
- 4 tablespoons apricot jam
- 2 tablespoons icing sugar
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat oven to 180 C / Gas 4. Generously butter 12 small individual ramekins, muffin tins or silicone moulds.
- Cut apples in half. Remove core and thinly slice. Put apple slices on a plate, overlapping slightly. Sprinkle with lemon juice and cook in the microwave in 45 second periods until slices have softened a little bit. Remove, let drain over kitchen paper and let cool down.
- Roll puff pastry to 3mm thickness. With the help of a pizza cutter or sharp knife, cut 6 rectangular strips from each sheet.
- Brush with apricot jam. Place apple slices along 1 long edge of pastry, about top half beyond edge of pastry, overlapping slices slightly. Fold bottom half of pastry over the apple slices, with rounded edges of apple slices exposed. Starting from one end, roll pastry not too tightly to form a rose-shaped pastry.
- Place each apple rose gently in the ramekins. Warm up leftover apricot jam in the microwave for 20 seconds on high and generously brush roses.
- Bake in the oven for 40 to 45 minutes, or until golden brown. Remove from oven and dust with icing sugar right before serving.
If you want to use paper cases, use a good quality baking parchment squares with butter.
In order for the roses not too be soggy, dry up the apple slices on kitchen paper before assembling. You can also gently adjust or pull rose petals/apple slices with tongs if needed after baking if they need to look just perfect.
Reviews & ratingsAverage global rating:(6)
Reviews in English (1)
This really is very easy and the results are well worth the effort. Lovely with some thick cream.I used blackberry jelly instead of Apricot Jam and it was a very good combination.It is important to make very thin slices.My microwave was dead so I gently steamed the slices instead; this is not a great idea. Some of the slices get too soft, however hard you try. So, the microwave is pretty much an essential to get this right.-22 Oct 2015
Baked apple roses recipe - Recipes
Thaw the puff pastry at room temperature if you haven't done so yet. It should take about 20-30 minutes.
Prepare a bowl half filled with water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper-thin slices. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl so that they won't change color.
Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll. If you prefer, you can also simmer the apple slices with the water in a small pan (on the stove). The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more.
Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough into a rectangular shape of about 12 x 9 inch (30 x 22 cm). Cut the dough in 6 strips, each about 2 x 9 inch (5 x 22 cm).
In a bowl, place three tablespoons of apricot preserves with two tablespoons of water. Microwave for about one minute (or warm up on the stove) so that the preserves will be easier to spread. Spread a thin layer of preserves on each strip of dough.
Preheat the oven to 375°F (190°C). Drain the apples.
Arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon.
Fold up the bottom part of the dough.
Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular muffin cup. No need to grease the muffin mold if it's silicone. Otherwise, make sure to grease with butter and flour (or spray).
Do the same for all 6 roses. Bake at 375°F (190°C) for about 40-45 minutes, until fully cooked. NOTES: Make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after the first 30 minutes the apples start to burn on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminum foil for these last 10-15 minutes, to avoid burning the top. Sprinkle with powdered sugar and enjoy!
These are best eaten right after baking, when still warm and crisp. They can be stored in an air-tight container at room temperature for up to two days. Or in the refrigerator for up to three days. You can always warm them up for a few minutes by placing in the oven before serving.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.
Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.
Always flip and place the cut side of the Puff Pastry down on the baking sheet.
You can use a fluted ravioli cutter or cookie cutters to create decorative edges or shapes. To create circles, use a plate, bowl or water glass and trace with a knife.
Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.
Apple flowers are an elegant Rosh Hashanah dessert
Apples and honey are traditionally eaten on Rosh Hashanah, the Jewish New Year, to symbolize hope for a sweet year ahead. I love this tradition and it is one my family always incorporates into our New Year&rsquos celebration.
This year, I wanted to make a simple yet elegant dessert for my family to enjoy on Rosh Hashanah. Nothing is simpler than a baked apple for dessert.
Adding a touch of honey and sprinkle of cinnamon rounds out the flavors and make the apple truly delicious. And by creating delicate slices in the apple prior to baking, it can easily be arranged into a flower.
How to make Beautiful Baked Apple Roses
Published: Feb 21, 2017 · Modified: Aug 28, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.
Rose shaped apple baked dessert, very attractive, fun to make and super delicious.
Puff pastry filled with cinnamon and brown sugar, rolled with slices of apple, baked and drizzled with some goodness.
This is my new obsession, easy to make and very versatile. Fill with Nutella, cream cheese, jam or do as I did and filled them with apple's best friend cinnamon and brown sugar mixture. This filling is then caramelized when baked resulting in the wonderful and delicious sticky caramel.
You can keep your roses plain with no added sauces, but to lure my boys more I've drizzled ribbons of their favorite cream cheese frosting. It was a very pretty easy dessert that I thank whoever created them first and I believe was the popular Chef John. So let me show you how I did those.
For a total of 8 roses - 4/each puff sheet- I've used two red delicious apples. Thinly slice the apples.
Mix apple slices with some lemon juice and water and microwave until tender.
Meanwhile, make your sugar cinnamon mixture.
Cut your puff sheets into 4 equal parts. I've found that 4 parts makes big roses for my kids as it became hard for them to bite into it. So next time I might cut it into 5 or 6.
Brush with some melted butter, sprinkle two tablespoons- or more- of the sugar mixture and arrange apple slices.
Fold the bottom part over and roll .
Until you reach the other end and you'll get this beautiful rose.
Place into the muffin tin, sprinkle top with the remaining of the sugar cinnamon mixture. I went wild on this and when the sugar melted, it caramelized and it was so hard to get the roses out of the tin.
Sooo, my advice to you is either sprinkle a little on the center of each rose or even better use cupcake liners.
Bake as directed below, and watch out for it not to burn, this will depend greatly on your oven. Dizzle it with some caramel sauce or make cream cheese frosting found in my lemon cake recipe.
Some people get annoyed by the fact that the roses gets out of the oven darker and the apples lose their color, which is obviously natural. This did not bother me, but if this is your case, you might want to loosely cover the muffin tin with foil to help prevent this a little.
This is all I have for this beautiful recipe. This is a kid friendly, adult frienldy, very pleasing to the eye and the tummy kind of recipe. And with spring approaching, this will be appropriate for any gathering.
I hope you do like this recipe and I hope you'll try it out. until next time.. have fun in the kitchen.
Baked Apple Roses
Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
Mix together sugar and cinnamon in a bowl.
Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
Spread melted butter over dough top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving.
I found this recipe on the All Recipes site and tried it last night. It was a lot easier than I thought it would be. Unfortunately I forgot to take a picture after they were done cooking (we were hungry!), but they don't look as nice after cooking to be honest. The next time I make it I will keep the following in mind:
Cut the apple slices as thin as possible while still showing enough peel to give the red color for the rose. Too thick and the apple slices will break while rolling even with microwaving them to soften them up.
45 minutes turned out to be too long in my case as some of the side and bottom were a little blackened. I think 35 minutes may be enough.
My cinnamon sugar bubbled over a bit and ended up at the bottom of my over, which caused some smoke. I'll be putting a baking sheet under the ramekins next time to prevent this.
We had with whipped cream, but it really needs vanilla ice cream to make the dish complete.
Baked Apple Roses
Although I hate to see summer go, the change of season always invigorates me. The crispness of the air is truly delicious, as are all of the apple and pumpkin treats that start appearing on blogs. I thought I would kick off my Fall posts with a yummy little recipe of Apple roses! They put a spell over me the first time I saw on Pinterest. I thought something so beautiful would be difficult to make but it wasn’t. While this is my first time making apple roses, I followed Chef John’s recipe and it was so unbelievably easy to make. Just try it and you’ll see. They are the perfect treat to get your sweet tooth ready for fall.
They are basically a dessert consisting of sliced apple and puff pastry. The puff pastry is stretched into strips, sprinkled with sugar, cinnamon or any preserve of your choice with thin apple slices on top. Then it is rolled to look like a rose and baked for 45 minutes. Vilola! You have an Apple rose!
Since I have yet to find a pre-made store-bought gluten free puff pastry, we’re going to make the puff pastry from scratch. The first step is to make perfect Pie dough, which is actually really easy. I have to tell you that when I started gluten free baking, one of the things I was most scared to make was pie crust. But honestly, it isn’t that hard. It’s the gluten free puff pastry that is the trickiest to master because it consists of many layers of fat, and the rolling procedure requires great deal of time and care. However , it’s not impossible to do. Have confidence that it will work out, and don’t worry if the results aren’t perfect. It may not be light and airy as the traditional puff pastry but it will certainly be buttery, crispy and heavenly.
I thawed frozen pie crust from when I had previously made lemon blueberry tart. I used “Gluten Free shoestring’s” recipe to convert my millet pie crust dough into a gluten free puff pastry. My recipe does not have eggs or any sort of gum, so it needs more patience and some careful handling to avoid ruptures. If you’ve never worked with psyllium husk before, you can use xanthum gum in its place. I know it sounds super intimidating to put together, but I promise, it’s really not! Go on, give it a go!
Once you have the puff pastry, the rest of the recipe is easy and you’ll be able to make impressive and delicious apple roses. Serve them with a dollop of whipped cream or even with custard.
Beautiful and Tasty Rose Shaped Apple-Baked Dessert
There are times when we look at some of the desserts out there and wonder if we could ever prepare something that is equally easy on the palette and on the eyes. In fact, they seem so amazing that they could be simply served as visual treats! Today we take a look at one such amazing dessert which will surely wow everyone at your home along with friends and guests at your weekend party. It is time for the fabulous and delicious Apple-baked Roses to take center stage.
While there are several different ways of making this tasty treat, the recipe that we found on Cooking with Manuela seems both the easiest and the best. Even those not too proficient in the art of dessert-making can easily serve out these rose-shaped delights.
Ingredients for 6 Apple-Baked Roses:
- 1 frozen puff pastry sheet, thawed
- 2 red organic apples
- Half lemon juice
- 1 tablespoon of flour
- 3 tablespoons of apricot preserve
- Dash of Cinnamon
- Powdered sugar for decorating
While the recipe here uses store bought frozen puff pastry, you can also make your own dough for these crispy treats. Start off by slicing the apples and cook them to give the slices a softer texture. From here cut the frozen dough in strips and roll the apple slices in these strips to create lovely roses. Put them in the oven for 45 minutes at 375 degrees F and you are all set to serve these yummy apple roses.
This lovely apple roses recipe pulls together all that is deliciously appealing about sweet baked apples and flakey crusts. What’s not to love! They have all the enticing, classic flavors of a great apple pie … only in these exquisite little packages (“blooms”) that look far more sophisticated to assemble than they really are.
This recipe originally appeared on The Stem, an inspiring blog for cooking with fresh fruit, by Stemilt Growers. Read the full post here.
- Preheat oven to 350 degrees F. Butter and lightly flour one, 6-cup muffin pan set aside.
- Using a mandolin slicer, place a cored and trimmed apple cut-side down on slicer (set to allow thin 1/8-inch slice, or less, without risk of tearing). Repeat with second apple. Place sliced apple “rings” on a microwave safe dish, drizzle with lemon juice, and cover with a paper towel set aside.
- In a small bowl, whisk sugar and cinnamon together, to combine. Set aside. (Note: arrange/prep other ingredients… melted butter, pecans and raisins in separate bowls, ready at hand.)
- Lightly dust work surface with flour. Lay pastry sheet flat and cut into thirds along 3-panel fold marks, creating three rectangles. Working with one rectangle of puff pastry at a time, gently roll sheet to an approximate 12-inch by 5-inch rectangle, approximately 3/8-inch thick. (Note: Getting the recommended thickness with a good 5-inch width (on short end) to your rectangle of pastry is most important. If you have to sacrifice length, that’s okay. Anywhere between 10 inches and 12 inches in length is fine.) Then cut rectangle horizontally to create two long strips (10- to 12 inches in length, 2.5” wide). Gently lay strips aside on a lightly floured surface, without overlapping them. Repeat procedure with two remaining thirds of pastry. Place 2 strips of pastry on your floured work surface (with other 4 strips set aside).
- Generously brush strips of pastry with melted butter, top with 1/3 of pecans and 1/3 of raisins, divided fairly evenly between two strips. Using fingers, gently press pecans and raisins into dough.
- Place apple “rings” into microwave for approximately 20 seconds. Remove, stack several rings together and slice in half continue until all rings are halved (creating “moons”).
- Beginning layering apple “moons” along top length of each pastry strip (curve side at top), overlapping each by half and allowing the top curved part of each slice to expose/hang over top edge of pastry (thus keeping the bottom half of pastry length clear as this portion will fold up over the apple slices you lay in a row across length of pastry strip.)
- Working with one strip at a time, fold bottom half of pastry strip length up over row of overlapping apple slices so that the bottom edge and top edge of pastry length are approximately in line with one another (top portion of apple slices will peek out of pocketed fold).
- Then… working from one end of folded pastry strip to the other, begin rolling to form rose. (Note: if you find that it works better, you may want to use one hand to roll and one hand to keep fold of pastry strip pocketed over apples as you roll.)
- Once rolled, pull the exposed end of dough edge at end of roll just a little to press and “seal” rose form at its base. Place rose in prepared muffin tin repeat process with remaining pastry strips.
- Bake in center rack of oven for approximately 30 to 40 minutes, until lightly golden. Remove to wire rack to cool.
- Optional: Once cooled, lightly dust with powdered sugar.
Serve immediately or store in airtight container overnight. (Best eaten shortly after baking).
Fillo Apple Roses with Apricot Preserves
A good friend texted me late one night with photos of a dessert that looked like old fashioned roses on a plate. The photo was intriguing. Seriously? Roses that are tarts? Almost asleep, I sat up in bed and immediately texted back that I absolutely needed this recipe. Apparently she had made a similar tart using puff pastry the weekend before, but she wanted to try it with fillo.
My friend Karel said she had often made apple strudels with her mom (now passed). This recipe reminded her of her mother, who was named Rose. This recipe, for her, she said “was like making little Rose Strudels” and brought back warm memories of family and gatherings.
The very next morning, armed with her photos, I piled the ingredients into our test kitchen at the Fillo Factory, and came up with a recipe hopefully everyone can follow. They came out amazingly well, and take heart, even if your first ones aren't perfect roses, the flavor is awesome, and you can hide any problems under a dollop of vanilla ice cream. Which reminds me of my motto for everything life throws at you: “if you can’t work it out, work it in”.
- tart fresh apples - 4-5 washed and cored
- softened butter - 1/2 cup
- granulated sugar - 1/4 cup
- Fillo Factory Fillo Dough - 1 lb of your favorite type
- lemon juice - 2-3 tablespoons
- water - 1/2 cup
- apricot preserves - 1/2 cup
Prep fillo as on the box- making sure it is defrosted as per the directions.
- Cut the apples in 1/2 and slice as thinly as possible
- Soak the apples slices in a medium bowl with the lemon juice and water to help soften them
- Lay out one sheet of fillo and thinly butter it. Cover with another sheet and do the same, until you have 4 layers done.
- Cut the sheet lengthwise so you have two strips. Each strip will be made into a rose.
- Thinly butter each top layer, arrange the apples overlapping across the top, and then spread some apricot preserves across the bottom. Fold up the bottom up towards the apples. Starting at one end, roll it up gently into a rosette and place into a greased muffin tin or an ungreased silicone baking cup.
Bake at 350f for about 25 minutes until the edges are beginning to brown and the mixture is bubbly. Cool slightly and serve immediately by itself or with whipped cream, or vanilla ice cream. Try serving with a plate of cheeses and an apple brandy or a cognac for an after dinner treat.
I’ve been taking a step back from blogging lately. This has always been a hobby for me and when it starts to feel like a chore, I know it’s time to take a breather and wait until I feel excited about it again. This time, inspiration struck in the form of a Facebook post. My friend, Caitlyn, posted the video for these and since I had everything in the house already, I just had to try them out.
These came together easier than I was anticipating and they looked awesome. I made them in cupcake tins, but I think if you doubled the recipe and put them in round cake pans they would work great as a pull-apart dessert. They were also good reheated in the oven. If you’re looking for a different take on apple pie for Thanksgiving, this is a great option!
Baked Apple Roses
(adapted from Tip Hero)
1 large red apple, cored, halved and thinly sliced
1 Tbsp. lemon juice
3 Tbsp. peach preserves
1 sheet puff pastry
Cinnamon sugar, to taste
Preheat the oven to 375F degrees. Spray a cupcake pan with nonstick spray.
Place the apple slices in a bowl and cover with water. Add lemon juice, toss to coat. Microwave on high for 3 minutes then set aside.
In a small bowl, whisk together the peach preserves and 2 Tbsp. water. Set aside.
Roll out puff pastry until it’s a 12″ x 12″ square. Using a pizza wheel, slice the puff pastry into 6 2″ x 12″ strips.
Take one puff pastry strip and brush it with the peach preserves mixture. Place one apple slice along the top of the strip, with the rounded side overlapping the top. Place another slice overlapping the previous slice. Repeat until the end of the strip is reached – the top should look like a scalloped edge. Sprinkle with cinnamon sugar. Carefully fold up the bottom of the puff pasty strip to form a pocket for the apple slice. Starting from one end, gently roll the puff pastry to create the look of a rose. Press the end together and place in the prepared cupcake pan. Repeat 5 more times, until all the strips are used up. Sprinkle again with cinnamon sugar.