The last thing I baked before reluctantly heading back to college: these pretty pastries. This morning my mom said “You should bake with those,” gesturing to a bowl of apples that sat on the counter for a couple weeks. What to do with them? Making apple pies using her recipe seemed too daunting…no one can top her apple pies no matter what anyone says. I remembered a video I saw a few weeks ago of these little apple roses and they were gorgeous so I thought why not try those!
I was surprised with how well these turned out and how they looked. They were perfectly crisp all around. If you prefer a sweeter treat, then add more sugar to the cinnamon-sugar paste.
I pulled puff pastry out of the freezer and let it thaw while I cut the apples and softened them. I always feel like I’m cheating with store bought puff pastry, but it just takes too long to make it from scratch and it is very tiring. The key with the apples slices is to cut them thin and make sure they are soft enough that they will not snap when being rolled up. And apparently lemon juice helps them not lose their color!
Once they dough was thawed, I rolled it out on a floured surface to about 12 x 14 inches. Make sure it is floured well so it doesn’t get stuck while rolling each rose up. I then mixed together flour and water as the recipe said to; their was also an option to spread apricot preserves on but I prefer cinnamon. I also added sugar to make it sweeter. You can see in the bottom 3 strips that the cinnamon-sugar paste is dry so I added more water to the paste. Add water as you see fit so that it is easy to spread.
Next is the fun part! Make sure the apples are cooled so that the puff pastry doesn’t melt while rolling them up. Lay the apple slices down, overlapping the ends having the top of the slice stick out over the strip. If some slices are thicker, place them on the edge of the pastry that will be on the outer side; it is easier to roll thinner slices tighter. The slices should cover half the strip. Then fold the pastry strip in half so part of the apple slice is covered.
To roll the strip of, go slowly making sure the apple slices don’t fall out. If the dough is sticking to the counter, pull it off carefully so it does not stretch. If the apple slices slightly break but the peel is still intact, you can still use the slice. Once rolled up, seal the end of the dough with your fingers.
Put the roses into a muffin tin. I sprayed the tin so the dough wouldn’t stick. So pretty and they haven’t even been baked!
Once the roses have been in the oven for 30 minutes, check to see if the apple peels are burning. If they are, lay aluminum foil over the tray and move it to a lower rack in the oven. I clearly did not do that, as you can see. But my lovely mother taught me that powdered sugar can make anything look nice. So what did I do, you ask?? I sprinkled powdered sugar aaaalllll over them!! (And them some more after taking the pictures.)
- 2 sheets puff pastry
- 4 red apples (I used Fuji Apples)
- 4 small lemons juiced
- 3 tbsp all-purpose flour to sprinkle the counter
- 3 tbsp cinnamon
- 4 tbsp sugar
- 5 tbsp water
- Thaw the puff pastry sheets at room temperature for about 30 minutes.
- Juice the lemons into a bowl. Cut the apples in half, remove the core, and cut the apples into paper-thin slices. Leave to peel to give the roses a red color. Place the apple slices into the bowl right away. Make sure all slices have juice on them.
- Microwave the apples in the bowl for about 3 minutes to make them softer. The slices should be cooked just enough to bend without breaking.
- Unwrap the puff pastry over a clean and lightly floured counter. Roll the dough into a rectangle about 12 x 14 inches. Cut the dough into 6 strips, each about 2 x 14.
- In a small bowl, mix the cinnamon, sugar, and water until it is paste-like. Spread a thin layer onto each strip of dough.
- Preheat to oven to 375 degrees Fahrenheit and grease a 12 muffin tray. Drain the apples.
- Arrange the apple slices on the dough so they overlap. Make sure the peel side of the slice sticks out from the strip.
- Fold up the bottom part of the dough.
- Starting from one end, carefully roll the dough making sure the slices stay in the folded dough. Seal the edge at the end with your fingers and place in the muffin tin.
- Repeat this with the other puff pastry sheet.
- Bake for about 40-45 minutes making sure the inside is fully cooked. If the apples start to burn on top after the first 30 minutes then lower them to a different rack and cover loosely with aluminum foil for the remaining 10-15 minutes.
- Sprinkle with powdered sugar!! They are best eaten when still warm. Store them in an air-tight container at room temperature for up to two days or in the refrigerator for up to three.