Friday, November 6, 2009

Apple Roses



When I saw these beautiful pastries, I said to myself - I have got to absolutely try these ! And soon !


I got inspired by two blogs found HERE and HERE.
So I went ahead and made my own version of puff pastry and I do not really suggest you do that too as it took me the entire day to pack and spread, pack again and roll it out many, many times.
Just go buy the puff pastry. Seriously.
I went to the store looking especially for some crisp and very little tart apples, with nice pink-ish or red-ish colors.


So I bought 2 different varieties called Honey Crisp and Cripps Pink, if anyone knows apples that go by this name.

Ingredients:
1 puff pastry sheet
3 apples
5 TBSP sugar or splenda
2 teaspoons cinnamon
1 pinch nutmeg
1 teaspoon lemon zest
4 cups water
3 TBSP sugar
2 TBSP lemon juice

Directions:
Wash the apples, cut in half and core them.


Then slice in very thin slices, slightly smaller than 1/8 inch.


In a saucepan, bring the 4 cups water, sugar and lemon juice to a boil and place the apple slices in.


Boil for 2 minutes, or until the slices soften and you can easily bend them.
Have a colander and a bowl close and when the time is up, just fish the apple slices with a slotted spoon and let them cool in the colander.



On a wide plate put some paper towels and nicely arrange the apple slices so that they can cool down completely and also dry up a bit.

Prepare your work surface by lightly sprinkling it with some flour or just use a silicone mat and lay the puff pastry sheet down.


With a pastry cutter, cut long strips, approximately 1/2 inch wide.



Then mix the zest, sugar and cinnamon and nutmeg


and evenly spread it over the pastry sheet.



You should probably do this before cutting the long strips, although it's really not going to make much of a difference.
After spreading the cinnamon mixture, slightly press it down into the dough.



Preheat the oven to 425 F.
By this time your apples should be cool and almost dry.
So take a few slices and place them on the strips, overlapping them so they do not fall out and also make the rose-like design (petals) of the finish product.


Now start rolling, making sure it is fairly tightly rolled.




This is what you are supposed to get in the end.

Make sure you have lined the baking sheet with parchment paper.


Bake for 25 minutes, or until nicely golden.


When you take them out of the oven you should sprinkle with some powder sugar, but I forgot to take a picture of that stage.
Enjoy !

27 comments:

  1. Unbelievable!!!!!
    So beautiful and creative! I have to make them too! Hope you don't mind!

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  2. It wasn't my idea, but these really aren't much different from let's say...a cinnamon roll. They do end up tasting like apple pie though.
    Go ahead and make them !

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  3. WOW... How unbelievably great looking... And I think i can do this!

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  4. I like them. it is very attractive.I will cook them too..
    yours sincerely ...

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  5. Hi Cat! I was looking at your blog with my 5 year old granddaughter and she said we HAVE to make those.... tomorrow! I'll let you know how they come out! Thanks for the recipe!
    ~Rainey~

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  6. You are really welcome and I hope you are happy with the result. I took 4 of them over to my neighbor and she told me they were really really good !

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  7. I for all time emailed this web site post page to all my friends, as if
    like to read it next my links will too.

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  8. I might put them in a muffin tin so that they wouldn't spread out and lost their shape.

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  9. @Grandma-I was thinking of baking them in muffin tins too to help keep their shape...might need to go in the big muffin tin size, but that's fine! They're so beautiful!

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  10. bellissima idea ... da provare

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  11. What a great idea!! Thanks for sharing.

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  12. I have made them a couple times and only baked them for 20 min at 400 because the bottoms keep burning. Still delicious and pretty . Any suggestions so they dont burn?

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    Replies
    1. I think this is a great idea. I had the same problem!

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  13. Which sugar amount goes in which baking stage? This is something that would be useful to know!

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  14. I don't know if this makes a difference but how did you slice the apples? Did you slice along the first cuts (length wise)? Or did you slice cross-section (in which case you would have end pieces). It looks like you did the latter.
    And do you think it would be good to put of thin coat of margarine on the pastry before putting the cinnamon mix on to help it stick? I know that's what I do with cinnamon rolls but I never really worked with pastry before!

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  15. ciao, I tryed your recipe and loved it.
    if you like, come and see my apple roses :-)
    thanks for sharing!! we definetly enjoyed.
    http://giokaconleo.blogspot.it/2013/11/rose-di-sfoglia-e-mela.html

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  16. Can you freeze these?

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  17. The color of your pan may make a difference in using oven temps. and baking times. I'll be making this today with puff pastry from Whole Foods, it doesn't have the additives that cause my daughter to have hives and GI problems.
    'Sylvia

    http://www.kingarthurflour.com/blog/2013/07/10/the-secret-to-perfectly-browned-cookies/

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  18. looks great, a brilliant idea, my girls will like it precisely.

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  19. do you serve them warm right out of the oven or can you make them ahead of time?

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  20. How to heat up if made ahead of time?

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  21. How to heat up if made ahead of time?

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  22. Why are you cooking the apples before baking? Don't they cook WHEN baking?

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    Replies
    1. @augustgphs So that they become flexible and can be rolled up tightly.

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  23. This comment has been removed by the author.

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  24. I use cup cake liners n muffin tin, they come out perfectly. I also vary the preserve or sugar-cinnamon glue each batch.

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