Apple Roses Recipes

BAKED APPLE ROSES

Steps:

• 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.

APPLE ROSES

Steps:

• 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.

APPLE ROSES

Steps:

• Remove puffed pastries from freezer and thaw according to package.
• Preheat the oven to 375°F. Grease a standard muffin tin.
• Slice the apples in half from top to bottom. Remove the core ends and then scoop out the core in the center. Using a very sharp knife or mandolin on the second setting, slice paper thin 1/8-inch slices and immediately sprinkle and toss in lemon juice prevent browning. Toss in the butter, sugar, cinnamon, and nutmeg.
• Microwave the slices for 45 seconds, or until soft and pliable enough to mold.
• 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 in to a 9"x12" rectangle. Cut each pastry into six 2-inch wide slices.
• In a small bowl, combine the preserves with 2 tablespoons of water. Microwave for 30 seconds if it was refrigerated.
• Spread preserves evenly over each strip of dough. Arrange about 10 apple slices lengthwise in a straight line, overlapping slightly, on a strip of dough. Fold up the bottom part of the dough and begin tightly rolling the dough to form the rose shape. Press the edge to seal and place in the muffin tin. Repeat for all the pieces of pastry until have 12 apple roses.
• Make ahead: at this point the unbaked assembled roses can be covered and stored in the fridge for up to 1 day before baking as directed. Pastries are best served the day they are baked but can be stored in an airtight container and rewarmed in a 300°F oven for 5 to 10 minutes, or until warmed through and flaky again.
• Place a pan of water on the bottom rack of oven so the bottom of pastries do not burn.
• Bake for 40 minutes, or until golden and cooked through. Sprinkle with powdered sugar, if desired.

APPLE ROSES

Steps:

• Gather the ingredients. Thaw the puff pastry sheet at room temperature according to package directions. Grease a 6-cup muffin pan and set aside.
• Fill a large bowl halfway with cold water and add the lemon juice. Cut the apples in half, remove the core and cut the apples into paper-thin slices. (Do not peel the apples. The skin will give the red color to the apple roses.) Immediately place the sliced apples into the bowl and submerge in the lemon water to prevent browning.
• Unwrap the thawed puff pastry onto a lightly floured surface. Using a rolling pin, stretch the dough into a 12-x 9-inch rectangle.
• Cut the dough in 6 strips, each about 2-x 9-inches.
• In a small microwave-safe bowl, combine the apple jelly and the apple brandy. Microwave for about one minute or until the jelly is softened and can be spread easily.
• Brush a thin layer of the jelly mixture onto each strip of dough.
• Working in batches, remove several apple slices from the water and place them in a single layer on a microwave safe plate. Microwave for 45 seconds or until soft and pliable (the apple slices should be just soft enough to bend without breaking). If you test one and it breaks, microwave 5-10 seconds more.
• Preheat the oven to 375 F. Arrange the warm apple slices onto the top half of the dough strips, slightly overlapping one another, making sure the skin side of the slices sticks out a little from the top of the strip. Sprinkle generously with apple pie spice. Fold up the bottom part of the dough, then starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end by pressing lightly with your finger.
• Place each rolled strip into the prepared muffin tin as you. Bake for 40-45 minutes or until the puff pastry is golden-brown and fully cooked.
• Gently, lift the cooked apple roses from the muffin tin and place on a wire rack. Dust with powdered sugar just before serving. Serve warm.

APPLE CRESCENT ROSES

Steps:

• Heat oven to 400°F. Grease or spray 9 regular-size muffin cups.
• Wash and core apples. Thinly slice each one, leaving the peel on.
• In 2-quart saucepan, heat 4 cups water, 4 tablespoons sugar and the lemon juice to boiling. Add the apple slices; boil about 3 minutes or until apples are soft. You want to be easily able to bend them without breaking.
• Drain apples, and place on paper towels to dry and cool completely.
• Sprinkle flour on work surface, and roll out dough sheet. Sprinkle 5 tablespoons sugar and the cinnamon on surface of dough. Using pastry cutter (or pizza cutter), cut dough into 9 (1-inch) strips.
• Arrange cooled apple slices end to end down each strip. Carefully roll up each strip, and place in muffin cup.
• Bake 20 to 25 minutes or until nicely golden. Remove from pan, and cool on cooling rack. Serve and enjoy!

BAKED APPLE ROSES

Steps:

• Slice Apple into thin slices. put in bowl with lemon juice and and water to cover. Microwave for 3 minutes.
• Roll out puff pastry - enough to make 6 strips 3 inches wide. Mix apricot jam with 2 tbsp water. Spread along centre of puff pastry.
• Place apple slices along the top of the strip, slightly overlapping. Sprinkle over some cinnamon. Fold over the bottom of the pastry.
• Roll up pastry and put in a muffin tin. Bake for 35 - 45 mins. Allow to cool.

BAKED APPLE ROSES

Steps:

• Preheat Oven to 375 degrees.
• - Put apple slices in microwave safe bowl. Fill bowl with water and juice from half a lemon. Use enough water to make sure apple slices are covered by water. Microwave for 3 minutes. This will soften the apple slices and make them more pliable for rolling up.
• - Next grab a sheet of puff pastry. Flour your board and roll out the puff pastry enough to make 6 strips at 3 inches wide. I scored and cut mine with a pizza wheel put you can use a knife.
• - In a bowl mix your favorite fruit preserves with a couple tablespoons of water. Then spoon out the preserves in the center of the strip of puff pastry.
• - Next place the apple slices long ways halfway on the strip. Keep adding slices until you reach the end. Then fold the puff pastry over the bottom of the apple slices.
• - Roll up the puff pastry and place in a greased muffin tin.
• - Bake the apple roses for 35-45 minutes.
• - Pull out of oven and let cool for 5 minutes.
• This would be such a beautiful dessert for any occasion, but I am definitely bookmarking it for Thanksgiving. I know my family will be so impressed by these (and it doesn't hurt that they'll think I spent a ton of time on them!).
• Have you tried making apple roses before? What flavor would you use? Blueberry, cherry, orange?.
• Inspiration for this video comes from: Cooking with Manuel.

APPLE ROSES

Steps:

• Bring 4 cups water, the lemon juice, and sugar to a boil in a medium saucepan. Remove from heat; cover. Cut a round of parchment paper that has a diameter 1 inch greater than that of pan; set aside.
• Core apples. Peel golden ones; using 1 lemon half, rub flesh. Squeeze juice from remaining half into hollows of red apples.
• Using a mandoline or sharp knife, cut all apples crosswise into thin (less than 1/8 inch) slices. Transfer to syrup; shake pan to coat slices. Place parchment directly onto surface of apple mixture. Let syrup cool completely, about 40 minutes.
• Cut slices into semicircles. Stack 1 red apple slice on top of 1 golden slice, with cut edges nearest you. Wrap slices together into a cone shape to form a "bud."
• Stack two more slices. Placing them slightly above base (to create a staggered appearance), wrap them around bud. Repeat, wrapping until rose is about 2 inches in diameter. Make 9 roses total. Reserve leftover peeled slices for garnish.