Easiest Apple Roses Recipes Recipe For Hand

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BAKED APPLE ROSES



Baked Apple Roses image

These were inspired by a cook named Ana, a Brazilian food blogger living in Italy. I really hope you give these gorgeous looking, and very delicious apple roses a try soon. Enjoy!

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 1h10m

Yield 2

Number Of Ingredients 8

1 large red apple, cored and very thinly sliced
¼ cup white sugar
1 teaspoon ground cinnamon
1 sheet frozen puff pastry, thawed
¼ cup melted butter
1 egg
2 teaspoons water
1 teaspoon confectioners' sugar

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.

Nutrition Facts : Calories 1058.4 calories, Carbohydrate 96.3 g, Cholesterol 142.8 mg, Fat 71.3 g, Fiber 5 g, Protein 12.1 g, SaturatedFat 26.9 g, Sodium 495.5 mg, Sugar 38.3 g

THE EASIEST APPLE DESSERT ROSES RECIPE (PERFECT EVERY TIME)



The Easiest Apple Dessert Roses Recipe (Perfect Every Time) image

These Apple Dessert Roses look stunning and intricate and are incredibly easy to make! They turn out perfect each time and are an ideal dinner table centerpiece.

Provided by Valya's Taste of Home

Categories     Pastries

Time 1h20m

Number Of Ingredients 8

Ingredients you will need:
1 pack ((2 sheets - Puff Pastry))
1 cup - Apricot preserves
4 - red delicious apples
½ large ((or 1 small - lemon))
1 quart water
Flour for dusting cutting board
Confections' sugar for dusting roses

Steps:

  • We'll start by preparing the apples first. Into a medium bowl, add water and squeeze half of a large lemon. Wash the apples and cut them in half. Remove the core and slice then thinly using a knife or a mandolin.
  • Next, place these thin slices of apple in water mixed with lemon juice so that your apples don't brown while preparing them.
  • Next, microwave the apples for 5 minutes and set them aside. Alternatively, you can put them in a pot and heat them on low until the water almost boils. Drain the water right before you're ready to use the apples.
  • Now dust a large cutting board with flour. Place one puff pastry sheet and coat the entire sheet with flour.
  • Using a rolling pin, roll out the sheet to double the size of about 12x18 inches.
  • Now cut this sheet into 6 pieces that are 3x12 inches. Next, spread a teaspoon of apricot preserves onto one of the pieces.
  • Place drained apple slices on one side of the pastry and fold the pastry in half.
  • Now pinch both ends of the pastry and start rolling it into a roll. Pinch the end to the rose to secure it.
  • Now place the dessert rose in a greased pan. I prefer using parchment paper to line my sheet using it makes it easier to remove the roses from the pan after they are done baking. This is because after the roses bake, they lead a little and get stuck to the pan.
  • Next, repeat the same steps for the second puff pastry sheet.
  • Once all puff pastry sheet has been rolled into dessert roses, bake the roses for 45 min at 375F on the lowest oven rack.
  • Once done, let them cool for 5 minutes on the pan and then remove them with a spatula. After they cool completely, dust some confections' sugar for decoration. Optionally, you can also sprinkle some cinnamon powder onto it.
  • Your beautiful dessert roses are ready to be served! Serve with your favorite desserts and have them with a delicious cup of latte.

EASIEST APPLE ROSES



Easiest Apple Roses image

Don't worry, this edible bouquet of roses is way easier than it looks, thanks to a simple rolling trick. Recipe courtesy Brett Long.

Provided by Food.com

Categories     Dessert

Time 1h20m

Yield 10 roses

Number Of Ingredients 6

butter, for greasing pan
2 lemons, juice of
2 large red apples
3 tablespoons apricot preserves
1 (17 ounce) box of puffy pastry dough
2 1/2 tablespoons granulated sugar

Steps:

  • Preheat oven to 350 degrees F. Butter 10 cups in a standard 12-cup muffin tin. Set aside.
  • In a medium pot, combine 8 cups water and lemon juice. Bring to a boil over high-heat and reduce to a brisk simmer.
  • Cut the apples in half. Remove core and cut apples crosswise into paper-thin slices. Transfer slices to simmering acidulated water. Cook until slices bend easily, about 3-4 minutes. They be soft enough to bend but not break when rolled. Drain and transfer to a plate or small baking sheet.
  • Combine apricot preserves and 2 tablespoons water in a small bowl. If apricot preserves is very firm, transfer to microwave and heat gently, stirring at 15-second intervals, until mixture is well-combined and smooth. Set aside to cool.
  • On a lightly floured work surface, roll pastry to 16" x 10", with the long side parallel to the bottom edge of the work surface. Using a pizza cutter, cut dough in half vertically, and then horizontally, at 2-inch intervals. You should have ten 2" x 8" strips.
  • Brush one strip with apricot mixture. Arrange apple slices, round side up, on top portion of dough strip, slightly overlapping one another. Each slice should look like an upside-down U, with its rounded, skin-on edge sticking out over the top edge of the dough. Fold the bottom half of the dough up to meet the top half, and press lightly to seal.
  • Starting from one end, carefully roll dough, keeping the apple slices in place. Seal the edge at the end with apricot mixture, and place into prepared muffin tin. Repeat with remaining strips. Sprinkle granulated sugar on top of each rose, about ¾ teaspoon each.
  • Transfer muffin tin to oven and bake until golden and pastry is cooked through, about 50 minutes. Carefully remove roses and let cool on a rack before serving.

EASY APPLE HAND PIES



Easy Apple Hand Pies image

Have you ever found yourself walking down the street when suddenly you realized your pie hand was empty? If so, this recipe is for you! A quick little treat when you don't need a whole pie.

Provided by HaddyNae

Categories     Mini Pies

Time 50m

Yield 4

Number Of Ingredients 8

2 cups apple pie filling, or as needed
3 tablespoons ground cinnamon, or more to taste
½ teaspoon ground allspice
1 large egg
1 tablespoon water
2 (9 inch) refrigerated pie crusts, at room temperature
1 teaspoon white sugar, or to taste
salt to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick foil.
  • Mix apple pie filling, 3 tablespoons cinnamon, and allspice in a bowl until well combined. Lightly whisk egg and water together in a small bowl.
  • Gently unroll each pie crust and cut into quarters; you will have 8 pieces of dough. Put 4 pieces on the prepared baking sheet. Spoon about 1/4 cup filling onto the centers of those pieces, leaving 1/4 inch around the edges uncovered. Cover each filled quarter with a top crust and press the edges together to seal. Roll the edges up and over, and crimp them with a fork. Cut 3 slits for ventilation in the top of each pie with a sharp knife.
  • Brush egg wash over top crusts and all edges. Sprinkle tops with cinnamon, sugar, and salt.
  • Bake in the preheated oven until golden brown, 15 to 18 minutes.
  • Cool on rack for at least 15 minutes before serving.

Nutrition Facts : Calories 619 calories, Carbohydrate 79.9 g, Cholesterol 46.5 mg, Fat 31.3 g, Fiber 7.4 g, Protein 7.5 g, SaturatedFat 7.9 g, Sodium 542 mg

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