I love baking and would love to try any different recipe I come across. Baked Apple Roses is one such dessert recipe that I came across on Face book and I knew that I had to make it. I have been baking for a while now, but just recently I have developed this liking towards shaped breads and pastries. This Baked Apple Rose looked so adorable, but is really simple to make.
All it takes is couple of apples and a sheet of puff pastry. I always have a package of phyllo and puff pastry sheet in my freezer as it is really quick to whip up some snack with those. My puff pastry sheets were mainly used to make vegetable puffs. I have made apple strudel using the store bought puff pastry sheet. Baked Apple Roses recipe is sort of similar to the apple strudel, except it is much simpler to make and looks really beautiful. It is a lovely center piece dessert when expecting company.
Baked Apple Roses is not a very sweet dessert as there is no added sugar in the recipe. The only sweetness is from the apple and the little bit of fruit preserve that we use. Make sure you choose some sweet apples to make these. Serve these warm with some ice cream and it will make up for a lovely dessert.
This is my first recipe under the category ‘Desserts’ for my Cooking Carnival.
My other recipes this Marathon –
Appetizers / Snacks
Breads and Rolls
Day 20 – Easy One pot Vegetable Biriyani
Day 21 – Paneer Bhurji / Pav Bhurji
Preparation time – 10 minutes
Baking time – 30 minutes
Difficulty level – easy
Recipe adapted from – Tip Hero
Ingredients to make Baked Apple Roses – Makes 6 roses
- Apple – 2 medium
- Puff pastry sheet – 1
- Apricot preserve – 3 tbsp (or any other preserve)
- Water – 2 tbsp
- Cinnamon – as needed
- Lemon juice – 1 tbsp
- Preparing the apples – Cut the apple in half and remove the core. Lay the halved apple flat on the work surface and make thin slices with a sharp knife.
- Place the sliced apples in a microwave safe bowl and add enough water to immerse the apples. Add lemon juice and mix once. Microwave on high for 3 to 4 minutes. This will make the apples soft and it will be easy to work with them. Depending on the thickness of the apple slice, you might need a minute more or less to soften. I needed about 4 minutes.
- Thaw the puff pastry as per package directions. Roll it out to make it about 18 inches in length.
- Cut the puff pastry sheet into 6 equal parts using a sharp knife or a pizza cutter.
- In a bowl, mix the apricot preserve with 2 tbsp of water.
- Working with one puff pastry strip at a time, apply a thin layer of apricot preserve mixture.
- Now layer the apple on one side of the strip making sure that the skin side is outside the pastry strip. (Refer to the pictures).
- Dust with cinnamon and then fold the puff pastry sheet over the apple.
- Starting with one side, gently roll the puff pastry in a jelly roll style. Don’t roll it too tight.
- Place the rolled pastries in a well greased muffin tin. Repeat the same with the rest of the sheets.
- Bake in 375 F preheated oven for about 25 to 35 minutes.
- Rest it for 5 minutes in the pan and then carefully remove it. Dust it with some powdered sugar and serve it as is or with ice cream.