Description
These elegant Apple Roses transform thinly sliced apples and flaky puff pastry into beautiful, edible flowers perfect for impressing guests or enjoying a delightful dessert. With a hint of brandy and a sprinkle of turbinado sugar, they offer a perfect balance of sweetness and buttery richness, baked to golden perfection.
Ingredients
Scale
Apples
- 2 Pink Lady or Honeycrisp apples, cored and thinly sliced
- Juice of 1 orange
Butter Mixture
- 4 Tbsp. (1/2 stick) unsalted butter, softened
- 1/4 cup packed light brown sugar
- 1 Tbsp. brandy
Pastry
- 2 sheets puff pastry, thawed if frozen and kept cold in refrigerator
- 1 Tbsp. turbinado sugar
- Cooking spray
Instructions
- Preheat and prepare the tin: Preheat your oven to 400°F (200°C). Lightly coat a standard 12-cup muffin tin with cooking spray to prevent sticking and ensure easy removal of the apple roses after baking.
- Softening the apples: In a medium bowl, toss the thinly sliced apples with the fresh orange juice to prevent browning and add subtle citrus flavor. Spread the apples evenly on a parchment-lined baking sheet, allowing slight overlap. Bake until the apples become soft and pliable, about 5 minutes. Remove from oven and let cool slightly.
- Prepare the butter mixture: While the apples are baking, combine the softened unsalted butter, packed light brown sugar, and brandy in a small bowl. Stir thoroughly until smooth and evenly blended.
- Cut and butter puff pastry strips: Cut each sheet of puff pastry into six long strips, approximately 10 to 12 inches each, resulting in a total of 12 strips. Using a small spatula, spread the butter and sugar mixture evenly along each strip.
- Assemble the apple roses: Place the strips with the long side facing you. Arrange 10 to 12 of the softened apple slices along the top edge of each strip with the skin side facing up and the cut side down, overlapping slightly. The apples should extend just above the strip edge. Carefully roll each strip tightly into a spiral, transferring each rolled strip upright into the prepared muffin tin to prevent slanting during baking.
- Bake the apple roses: Place the muffin tin in the oven and bake the apple roses for 30 to 35 minutes, or until the puff pastry is puffed, golden brown, and cooked through. Remove from oven, sprinkle the tops evenly with turbinado sugar for an added crunch and subtle sweetness. Let cool before serving.
- Make ahead storage: These apple roses can be made up to three days in advance. Store them in an airtight container at room temperature. The butter mixture can be prepared one day ahead, refrigerated in an airtight container, and brought to room temperature before use.
Notes
- For best results, use firm apples like Pink Lady or Honeycrisp as they hold their shape well during baking.
- Ensuring the apple slices are thin and softened slightly before rolling helps prevent cracking and makes rolling easier.
- Keep the puff pastry cold until ready to use to maintain its crisp layers during baking.
- You can substitute brandy with apple juice or a sweet liqueur if preferred.
- Sprinkling turbinado sugar adds a lovely crunchy texture; you can also brush with a light apricot glaze for a shiny finish.
- Serve apple roses warm or at room temperature for the best flavor and texture.
Nutrition
- Serving Size: 1 apple rose
- Calories: 220
- Sugar: 16g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
