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:

• 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.

EASIEST APPLE ROSES

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.