Thursday, September 8, 2016

How to Make a Gorgeous Rose-Shaped Apple Dessert

It looks like a beautiful red rose. It tastes just like apple pie
In collaboration with Pepperidge Farm. Thank you for your support!
I love, Love, LOVE puff pastry. And what's not to love about a crispy and buttery layer of indulgence that tastes so good in both sweet and savory dishes?!? 
And I especially like it when I don't have to spend hours sweating in the kitchen to roll out the perfect dough that unmistakably puffs up in the oven. It's not that easy! Believe me - I've miserably failed before.
So even though I love dishes made from scratch (you know I do!), when it comes to puff pastry, I much prefer the easiness of running to the freezer section of my grocery store, and grab a ready-to-use puff pastry box. This pastry never fails and bakes perfectly every single time.
I always have one box ... okay, okay, you got me. I always have at least TWO boxes of Pepperidge Farm puff pastry in my freezer. I guess I'm one of those semi-compulsive fridge/pantry stocker who always need to have food in their house. Just in case. You never know when a last-minute baking crisis is going to hit :)
Frozen puff pastry is a great thing to always have. It's really versatile and just perfect for any meal. From a scrumptious appetizer to a light main dish. Form a fun breakfast to a fancy looking dessert. Just like this!

Remember my edible roses, made with lots of soft and delicious apple slices, a bit of apricot preserve, a dash of cinnamon, all wrapped in sweet and crispy puff pastry?!?! 
How can you forget! 
This recipe was such a success when I first posted it last year. And for pretty good reasons. It only requires few readily available ingredients. It's quick and simple. And you end up with a impressively beautiful and delicately delicious dessert. 

You don't need to be a pastry chef to whip up this deliciously tempting rose-shaped apple dessert. Ready to try it out?
Here is my video recipe:


And don't forget to check out Pepperidge Farm web site here for lots more recipe inspirations.
You might also like:
Puff Pastry Chocolate Flowers

  Printable Recipe     
Ingredients: to make 6 roses                                              
  • 1 sheet of Pepperidge Farm puff pastry, thawed
  • 2 red apples (I used red delicious)
  • juice of half lemon
  • 1 tablespoon of flour, to sprinkle the counter
  • 3 tablespoons of apricot preserve
  • cinnamon 
  • powdered sugar for decorating (optional)
Preparation time: about 20 minutes to prepare, plus 45 minutes to bake
Directions:
1. Thaw the puff pastry at room temperature if you haven't done so yet. It should take about 20-30 minutes.
2. Prepare a bowl half filled with water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper-thin slices, as shown in my picture. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl so that they won't change color.
3. Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll.  If you prefer, you can also simmer the apple slices with the water in a small pan (on the stove). The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more.
4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough into a rectangular shape of about 12 x 9 inch (30 x 22 cm). Cut the dough in 6 strips, each about 2 x 9 inch (5 x 22 cm).
5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute (or warm up on the stove) so that the preserve will be easier to spread. Spread a thin layer of preserve on each strip of dough.
6. Preheat the oven to 375º F (190 º C). Drain the apples.
7. Arrange the apple slices on the dough, overlapping one another, as shown in my picture. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon
8. Fold up the bottom part of the dough.
9. Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular muffin cup. No need to grease the muffin mold if it's silicone. Otherwise, make sure to grease with butter and flour (or spay).

10. Do the same for all 6 roses. Bake at 375 º F (190 º C) for about 40-45 minutes, until fully cooked.

NOTES: Make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after the first 30 minutes the apples start to burn on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminum foil for these last 10-15 minutes, to avoid burning the top.

Sprinkle with powder sugar and enjoy!

These are best eaten right after baking, when still warm and crisp.
They can be stored in an air-tight container at room temperature for up to two days. Or in the refrigerator for up to three days. You can always warm them up for a few minutes by placing in the oven before serving.




18 comments:

  1. When i saw this on picture I thought it was very hard to make it. Till i watched video ;)

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  2. These look like a perfectly beautiful apple dessert for Rosh Hashanah!

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  3. Don't waste your money on these pans. they work for a few weeks, but after that you'll be using more and more oil to keep food from sticking. Eventually even the oil won't help. One of the worst kitchen utensils I ever bought. 

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  4. SO easy, pretty, & YUM-O!!! Made with love for my mom and her lady friends. Thank you!

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  6. Made these today with a brown sugar apple pie mix, they were gone before they cooled good!! I think they were a hit thanks for the recipe

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  7. Thank you for the clear instructions. I look forward to trying this recipe. I prefer to use a toaster oven, so will experiment with making smaller roses and really thin dough on the inside, and covering with foil.

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  8. Hi, these are absolutely gorgeous! Almost too pretty to eat. Almost. I have leftover pie crust from thanksgiving (stuff from a box) would I be able to use that instead of puff pastry? Thanks!

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    1. Hi Holly, sorry for the late reply! I'm sure by now you found a way to use the leftover pie crust! For next time, you can definitely try to use it, adjusting baking time! The result should be similar in appearance, but you won't get the crispy texture of puff pastry. More the flaky pie crust texture.

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  9. I made these for a Christmas party. They looked beautiful and definitely impressed my guests, but I found the flavor to be not worth the effort (which was about 2 hours worth, not 20 minutes as per the recipe). They would have been decent as a breakfast pastry, but even with the jam they are not sweet enough for a dessert.

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  10. Thank you for your helpful review since I am bringing this to a "pie guy" for his birthday dessert!!
    I thought of these as a modern take on apple pie - I am planning on using all the apple pie seasonings, maybe apple jelly so that I can also use the thinned jelly to brush over the apples when they come out of the oven like a glaze. Hopefully it will add some more sweet and some shine?!?!
    I also plan on making a cinnamon whipped cream and a caramel sauce that I will use to garnish and plate!
    Does anyone have any suggestions??

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  11. I have also made these, but I used almond paste instead of apricot. It gave it just the right amount of sweetness. I had trouble keeping the apples from getting to brown, so next time I am going to use aluminum foil to keep from getting to dark.

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