Whenever my grandma comes to visit I love taking her on Pinterest and getting inspired together for some weekend projects while she is in town. I have even started a whole board for each of my grandparents so I have some ideas ready and waiting for each visit. This past visit as Gram and I were bopping about Pinterest she gasped when her eyes fell upon an images of Apple slices rolled and baked to look like roses. Her mind was instantly made up that this was the perfect baking project for us. The recipe was straightforward enough and with a few minor adjustments we made the perfect fall dessert for family dinner that evening.
- 2 frozen puff pastry sheet, thawed
- 2 Honeycrisp Apples
- Half lemon, juice
- 1 tablespoon of flour, to sprinkle the counter
- 3 tablespoons of apricot preserve
- cinnamon sugar
- powder sugar for decorating
- Thaw the puff pastry if you haven’t done so yet. It should take about 20-30 minutes.
- Prepare a bowl with some water and the lemon juice.
- Cut the apples in half, remove the core and cut the apples in paper thin slices. (I used my mandolin). Leave the peel so it will give the red color to your roses.
- Right away, place the sliced apples in the bowl with lemon and water, so that they won’t change color.
- Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer.
- Unwrap the puff pastry over a clean and lightly floured counter.
- Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape.
- Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm). (this is 6 strips per puff pastry, most come in a two pack I made 12 with this recipe)
- In a bowl, place three tablespoons of apricot preserve with two tablespoons of water.
- Microwave for about one minute, so that the preserve will be easier to spread.
- Spread the preserve on the dough.
- Preheat the oven to 375º F.
- Drain the apples.
- Place the apples on the halfway down from the top of the dough.
- Overlap apples down the strip of dough (usually about 6 slices should do)
- Sprinkle with cinnamon if you’d like.
- Fold up the bottom part of the dough so the bottom edges meet with the top edges.
- Carefully roll, seal the edge, and place in a silicone muffin cup. No need to grease the muffin mold if it’s silicone. Otherwise, make sure to grease it. I used a flower shaped silicone mold from Michaels and it gave the roses such a perfect little detailed edging once they were finished baking.
- Do the same for all 6 roses.
- Bake at 375ºF for about 40-45 minutes, until fully cooked.
- Allow the roses to cool in the silicone mold. You should be able to pop the roses out by pushing on the bottom of the mold while pulling on the sides.
- Sprinkle with powder sugar and enjoy!
Inspired by: cookingwithmanuela.blogspot.co.uk