Apple Rose Cake Recipes

APPLE ROSE PUFFED PASTRIES

Steps:

• Remove puffed pastries from freezer and thaw according to package
• Slice the apples in half from top to bottom
• Remove the core ends and then scoop out the core in the center
• Slice the apples into very thin slices
• Fill a medium sized bowl half full of water
• Squeeze the lemon juice into the water.
• Place the sliced apples in the water and microwave for 5 minutes until slightly tender.
• Drain the apples into a colander.
• When pastries are thawed, place them flat on a floured surface.
• Roll the pastries out with a rolling pin the flatten just a little more.
• Cut each pastry into 6 equal slices.
• One at a time, spoon apricot preserve mixture onto a slice of pastry.
• Place 7-9 apple slices along one half of the pastry slice with the peel side facing out.
• Fold the pastry in half to cover the apples.
• Starting on one end, roll the pastry and apples to the other end of the pastry.
• Place in a muffin tin.
• Continue with the other pieces of pastries until you have 12 apple roses.
• Place a pan of water on the bottom rack of oven so the bottom of pastries do not burn.
• Bake at 375 for 40 -45 minutes.

APPLE ROSE CAKE

Steps:

• Slice the apples in half, remove the core and slice each half into very thin slices. About 1/8 inch thin.
• Toss together the sliced apples, lemon juice, melted butter and brown sugar in a medium sized microwave safe bowl.
• Zap in the microwave for 2 minutes, turning to toss again half way through and set aside while you prepare the cake.
• Preheat the oven to 350 degrees F.
• Grease a 9 inch springform pan and set aside.
• In a large bowl, beat together the softened butter and sugar until creamy for about 1 minute.
• Beat in the eggs one at a time until well combined.
• Stir in the vanilla extract and the lemon zest.
• In a separate medium sized bowl, whisk together the flour, baking powder and salt.
• With the mixer on low, add the flour mixture to the butter mixture, alternating with the almond milk while making 3 additions of dry and two of wet.
• Fold in the grated apple pieces
• Spoon the batter into the prepared pan and level the top with an offset spatula or the back of a spoon.
• Starting at the outer edges of the cake, place the apples slices upright while pressing down a little into the batter. Do this for 1 whole circle and on the next round place the slices in front of two joined slices. Continue overlapping the slices till you reach the center
• If you want to add an apple rosette in the middle leave a little space and do this...line 6 slices of apples lengthwise while overlapping them slightly and start rolling from one end to the opposite end while shaping a rose then place in the center top of the cake.
• Bake in a preheated oven for 40 minutes or until a cake inserted in the center comes out clean.
• While still warm gently brush the top of the cake with the warm maple syrup and allow to cool. This will give the apples a pretty sheen.
• Dust the cake with the powdered sugar just before serving