Apple Roses baked in homemade puff pastry is a familiar autumn dessert, but let’s take it a step further and add a bit more flavor. I decided to soak my apples in a bit of red wine before warming them. The puff pastry is also brushed with honey, cinnamon, and nutmeg. Finish your apple roses with a dusting of powdered sugar and you will have to decide whether to eat them or put them on display for holiday decor. I choose the former every time! Give me a dozen apple roses over red roses and I’ll be one happy lady:)
What is an Apple Rose?
Apple Roses are made by rolling a row of half apple slices with a strip of pastry into a spiral. The end result resembles the shape of natural rose flower petals. A more intricate display for a mini apple pastry.
Tips for Making Apple Roses:
- Make your Homemade Pastry the day before. Try this recipe for Homemade Rough Puff Pastry!
- Use softer Apple varieties, like fuji, pink lady, or gala.
- For even slices use a mandolin. Or you can carefully cut thin half slices with a large sharp knife.
- If you don’t want to use red wine, switch it out for blackberry juice!
- Remove apples from liquid and jiggle them a little individually to shake off excess liquid.
- Microwave you apples on a flat plate or tray, and try not to overlap to much.
- Let the apples cool before placing them on the cold pastry. Otherwise, you will find it very hard to roll with soggy pastry.
- Use a pastry brush to paint a thin layer of honey on your pastry strips. Sprinkle spices onto your honey.
- Don’t like honey, no problem. Brush on a thin layer of your favorite fruit preserves or Homemade Apple Butter instead!
- Gently set you apple roses into a prepared muffin tin.
- Cover your apple roses loosely with aluminum foil halfway through baking. This will prevent the tips from burning.
- Allow your baked apple roses to cool 5-10 min. before removing from tin.
- Slide a flat knife down one side and gently push the apple rose out, grabbing pastry with fingers.
Baked Apple Roses
- 1 Batch of Homemade Puff Pastry Dough
- 3-4 Fuji or Honey Crisp Apples sliced into thin half slices
- 1 Cup (250 ml ) Red Wine or Blackberry Juice
- 1/4 Cup (85 g) Honey
- 2 Tbsp Cinnamon
- 2 Tbsp Nutmeg
- Powdered sugar for sprinkling
- Make a batch of Homemade Pastry Dough the day before and cut into half.
- Prepare a large six well muffin tin with baking spray.
- Preheat oven to 375 F (190 C)
- Combine cinnamon and nutmeg in a small bowl.
- Slice apples in half and then using a mandolin slice into thin half slices. Cut away any leftover core.
- Place Apple Slices in medium bowl and soak with wine or blackberry juice for 30 minutes.
- Remove apples slices from bowl, shaking off excess liquid.
- Arrange apple slices on a plate, try not to overlap too much and heat in microwave for 2-3 minutes or until soft.
- Let apple slices cool.
- Roll out pastry dough into a 1/8 inch rectangle.
- Cut into 9 inch by 2 inch strips.
- Using a pastry brush, coat strips with a thin layer of honey.
- Sprinkle honey with a little cinnamon and nutmeg.
- Take 8-10 apple slices and lay them across upper half of pastry strip. Set one down first, then the rest over lapping in a row. (see pics)
- Fold the bottom part of the exposed pastry up and over the bottom half of the apple slices.
- Starting at one end of the pasty, gently roll the pastry and apples inward. (Be careful not to let apple slices slide out of pocket. Use your fingers to keep pastry in place.)
- Roll until you have a coiled circle of pastry and apples.
- Turn the apple end right side up, with the pastry as a base.
- You should now have an apple rose.
- Gently place the apple rose into a muffin well.
- Repeat with remaining dough and apples.
- Bake apples for 40-45 minutes, until pastry is cooked. (Rotate tray and loosely cover with aluminum foil halfway through to prevent apples from burning.)
- Let apple roses cool in tray for 5-10 minutes before removing.
- Sprinkle with powdered sugar and serve with ice cream!