You will fall head over heels for these Apple and Puff Pastry Roses Recipe that is just like a mini apple pie, only so much better.
Dave Hood, our resident WHOot contributor is here to share this great idea and they are simple to make and taste great. The best part is they look so pretty when they are plated up.
Puff Pastry Apple Roses Ingredients
This recipe makes 2 Puff Pastry Roses
- 1 large sheet of puff pastry cut into 4 pieces of 3″ x 12-15″ strips
- 2 medium apples sliced thin & cored
- 2 Tblspns unsalted butter, melted
- 1/4 cup white granulated sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon powdered sugar
Puff Pastry Apple Roses Video
via Dave Hood, The Cook’n Share
Are you ready to learn how to make these adorable Apple Roses? Dave is here to show you how to recreate them at home. In order to achieve the best results, we highly recommend you view the video. Click Play above ^
How To Make Puff Pastry And Apple Roses
via Dave Hood
Wash the apples and slice them in half. Slice off the tops and bottoms. Using a sharp knife, cut them into thin slices maintaining the red peel of the apple.
Cut the core out using a pastry cutter, or core them beforehand if you have an apple corer. Place them into a cool water bath to ensure they don’t brown.
Lay the pastry out on a floured surface and use a pizza or dough cutter to cut it out into 4 sections.
Roll it out into sections about 3 inches wide and 12 to 14 inches long.
Add the sugar and cinnamon to a bowl and mix until well combined.
Brush or spread some melted butter over each piece of puff pastry followed by a dusting of the sugar and cinnamon mix.
Use as much or as little cinnamon mix as you wish depending on the sweetness level desired.
Place the apples onto the pastry leaving them about half an inch from the edge of the pastry and overlapping each apple slice.
Be sure the red peel of the apple sticks out about 1/4 to 1/2 an inch over the edge of the pastry.
Fold the other side of the pastry over the non-peel side of the apple and brush with egg wash. Apply another dusting of the cinnamon mix.
Starting from one edge of the pastry roll it up (not too tightly). The outcome should be a rose shape with the pastry as a base.
Brush some melted butter onto the inside of each of the ramekins. Add a pinch of sugar in and swirl it around.
Put the rose pastry inside the ramekin, place in the oven, and bake at 400 degrees F or 200 C for 40-45 mins until pastry is golden brown.
Remove from the oven and allow them to cool for 5 or 6 minutes. Using a knife cut around the edges to make sure the pastry doesn’t stick.
Turn the ramekin upside down so the apple rose comes out.
Turn the apple rose right-side-up and dust with the powdered sugar, serve, and enjoy your apple roses.