Apple Roses
Feb 14, 2017 (Last updated Sep 28, 2022) by Hannah Sunderani
Apple Roses
What’s better than roses for V-day? Edible ones! I’m Feeling all pink and rosey for Valentines Day with these Apple Roses. I love how this desserts rolls into the the pretties little rose display that are so sweet and tasty! These apple roses are made made by thinly slicing apples and simmering them in water for 1-2 minutes to soften. Then layering them onto strands of vegan puff pastry with some fig jam and rolling them up into a flower. They are both beautiful in looks and taste! That combination of cooked apple with a jammy interior will have you melting in delight.
I must admit I’ve always been a sucker for jam and puff pastry – I love how these two ingredients combine to make a sticky warm interior that bonds to the crusty pastry. As a kid my mum used to lather raspberry jam onto puff pastry, roll it up and bake it in the oven. It was my FAVOURITE treat! Lucky for her it took minutes to prepare. These apple flowers are much the same, a simple easy roll but with the added bonus of apples! It’s the adult version I like to think; and so pretty for V-day.
This recipe was adapted from with Cooking with Manuela’s apple roses (thank you Manuela!). To be honest I was a little hesitant in trying to re-create these as baking is not my strong point. The idea of rolling apples into a tight rose seemed all too tactile for me, but I can’t believe how easy it was to make! My hubby joined in too and we were both pleasantly surprised at just how easy this was. And it was such a fun Valentine’s Day activity to do together! These apple roses are simple, easy, tasty, and beautiful. That’s a Valentines Day recipe I’ll get on board with.
Hope you have a lovely one! xx
Baked Apple Roses
Ingredients
- 1.5 cup water
- 2 tbsp lemon juice
- 3 apples thinly sliced (I like pink lady or honey crisp)
- 1 sheet puff pastry vegan, thawed (rectangular shape)
- 1/4 cup raspberry chia jam or jam of choice
Instructions
- Fill a mixing bowl with water lemon juice, and transfer sliced apples to bowl as you chop. (This will stop them from browning)
- Bring a pot of water to boil and add sliced apples for 1-2 minutes. They should be slightly soft, but not breaking. Strain apples from water and place apple slices onto clean dish towel. Pat dry.
- Roll out your puff pastry onto work station and cut into 8 thin strips, approx. 3 inches wide.
- In a saucepan, combine fig jam and 1/2 cup water. Stir to combine until jam is thick but runny, and easy to spread.
- Preheat oven to 375C/190F. Lightly oil muffin tray cavities. One at a time, spread a thin layer of jam onto the puff pastry strip. Arrange apple slices, overlapping each other at the middle point of each slice, along the top of the pastry strip. Make sure the skin side of the slices stick half-way out of the pastry strip.
- Fold in the bottom half of the dough to seal in the apple wedges. Then, starting from one end, carefully roll the dough to make a flower. Seal the flower edge at the end by pressing with your finger, and place the apple flower in your muffin cavity.
- Continue Step 5 and Step 6 for the rest of your puff pastry; adding jam, apple slices, and rolling the pastry into flower shapes. Until you've used all your puff pastry and apples. Bake for 40-45 minutes, or until golden and cooked.
Notes
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