If you do any browsing of the world-wide web at all, you’ve probably seen some of the various videos that have gone viral featuring these adorable rose apple bites.
It’s even more amazing when you realize these rose-shaped pastries have apples at their core.
These were just to gosh-darn cute not to make myself.
In fact, when I was making these, one of my daughter’s friends who was visiting at the time said “Oooooh, you’re making those”.
She recognized what I was making right away.
This is one of those recipes that doesn’t require a lot of ingredients.
You’ll need a few apples, a lemon and puff pastry sheets which you can find in the frozen food section of your grocery store.
Squeeze the juice from one lemon and set aside.
Love that I finally got a chance to share my lemon-shaped measuring cup.
Slice those big beautiful delicious red apples in half.
Carefully, remove the core without destructing the entire apple or cutting through the entire apple.
Place the apple, cut side facing the cutting board.
Use a sharp knife to cut the apple into very thin slices.
Fill a bowl with water and add the lemon juice.
Place apples in the water and then microwave the apples for about three minutes.
The lemon juice will help slow the browning of the apples and the microwaving will help soften them up for what’s to come.
Allow your puff pastry to thaw for about fifteen minutes.
Dust with flour and roll it out.
Cut the pastry into three inch strips.
You’ll also need some fruit preserves for the filling.
I mixed a few tablespoons of apricot and fig preserves together for my filling.
Add teaspoon of water and microwave for about a minute.
Spread the preserves onto the pastry strip.
Then, arrange the apple slices along the edge so that the apple peel portion sits slightly above the upper edge of the pastry.
Preheat your oven to 350-degrees.
Sprinkle a little nutmeg and cinnamon on top of the pastry strip.
I also added a sprinkle of regular cane sugar on top to punch up the sweetness just a bit.
Fold the bottom portion of the pastry strip up over the middle of the apple slices.
Lightly press the ends to seal the pastry.
Then, gently roll the pastry from one end to the other.
As you’re rolling the pastry, make sure you keep the apple slices tucked inside the dough.
They have a tendency to want to slide out of the fold.
Once folded, gently press the end of the pastry into the whole pastry to seal the roll in place.
You can use silicone cupcake mats to bake the roses in.
If you have metal cupcake tins, lightly spray them to keep the pastry from sticking to the side.
Bake pastries for about 35-40 minutes or until pastry is golden brown.
I found a fine line between golden brown and burned so watch the oven carefully.
The tips apple peels which represent the rose edge will burn.
Finish off this gorgeous presentation with a light dusting of confectioner’s sugar.
This is such a simple and pretty dessert.
I think these would be perfect to serve at a tea party, shower or brunch.
Next time, you think about putting flowers on the dessert table, consider these edible blooms. ♥
Thanks for stopping by.
See you back here next week.
I’m linking this Rose Apple Pastry recipe to the following: