Apple Roses? Well Hello Mr. Fancy Pants.
Apple roses, they look so classy…so fancy. They taste awesome and are these little single serving bite sized pieces of sexy goodness. Apple roses have been proliferating on the internet lately so I figured I’d take a shot at them, they turned out to be surprisingly simple. The basics are the basics and seem universal but by taking a note from my youth I think I’ve managed to elevate the flavor of these bad boys to new heights. If you want to step your classy up, this is the place to do it.
This will make about 4 roses, so scale accordingly.
- 1-2 Jazz Apples, or whatever apple you have.
- 1 Granny Smith Apple, or whatever apple you have.
- Lemon Juice or any other acid.
- 1 Puff Pastry Sheet
- Jam/Jelly of your choosing. Black Raspberry is the best I’ve had.
So a couple notes before we get to work on this thing. Jazz apples are the best for this in my opinion, they are the perfect tart vs sweet. Feel free to use whatever you want but if you want these to come out “omg good” then use Jazz Apples and make sure you have 1 granny smith apple for the final touches.
Before you start slicing you’ll want to put together a bowl of acid+water, I used like 2 tbsp of lemon juice in a bowl of water, same with artichokes these will brown if you just let them sit on the counter. The acid in the juice helps prevent that.
First up, slice your apple in half and use a spoon to scoop out the core.
Next, put it on the cut-side down and slice it as thin as you can. This is something you will want to experiment with after your first time. The thinner they are the more likely they are to burn before the pasty cooks all the way, and the thicker they are the harder they are to manipulate into a nice sexy shape. For your first go just try to make them as thin as you can and adjust after you’ve tried it.
As you slice, drop the slices into the bowl of lemon water.
Now bust out your pastry sheet. The brand I buy comes premade at around 9 inches x 9 inches so not much manipulating is needed. If you have a sheet a different size use a rolling pin to flatten it out until you have something around that size. The goal here is to make strips that are 2 inches x 9 inches roughly.
Next up toss your apple water into the microwave for 3 minutes. This will soften them up and make them more malleable. I don’t get to use that word often enough…malleable…
…sorry, anyway…strain them and rinse them to get them to stop cooking.
At this point its safe to start preheating your oven to 375
This part seems complicated but its pretty easy. Lay out a strip and just put down a bunch of apple slices, skin side facing outwards. You want the bottom of the slice to be about half-way down the pastry, maybe alittle less but halfway is the ideal spot.
Gently fold over the bottom so the bottoms are covered, no medals for sexiness here just do it, don’t worry about the bottom looking bad.
Fold the side and LIGHTLY roll them up. Seriously, lightly, the first time I did this I tried to roll it up tight and packed, the pastry squishes out of the middle and it looks like crap. Don’t use any pressure, just roll it up and let gravity do the work.
This is one that I put too much pressure on. You can see that the middle is open and the pastry is puffing through. Its not BAD but its not good either.
This is one that looks proper, look at that thing, so fancy.
You can lightly brush the pastry with some jam or jelly at this point before putting the apples down. This will add more flavor/complexity to your roses. Personally I’ve tried 5 different kinds and Black Raspberry has won every time for me. Apricot, Cherry, Blueberry, whatever…do what you love.
Put the roses into muffin tins, or ramekins, or whatever it is you want to use. I just use spray oil to grease them up to make sure they don’t stick.
Toss them in the oven at 375 for at the most 45 minutes. Around the 30 minute mark you’re going to want to start monitoring them and this is, unfortunately, personal preference is going to play a factor. Do you want your pastry cooked 100% all the way through? I actually like it alittle softer in the middle so I pull them around 35 minutes. Also depending on slice thickness your apples might start burning/carmelizing at this point.
Remedies for this include giving them a quick mist with some water or tenting with some foil towards the end. I think they come out perfect after 35-40 minutes but everyone has their own definition of perfect so the 30-45 minute mark is where you’re going to have to learn your personal sweet spot.
They should look like awesome glorious flowers of tastiness.
This is where most people stop. All the recipes out there have you wrap it up at this point and serve. I added a touch from my childhood that will step your rose-game up to galactic levels and make the flavor really stand out.
Remember that Granny Smith apple? Go get it.
We want to core out the middle but not all the way through, we are trying to make a “bowl” out of it.
Fill it up with sugar or splenda, if you want you can add a dusting of cinnamon to give it a more classic apple-pie flavor but I don’t personally.
Microwave it for around 2 minutes. Essentially what should happen is you should get a volcano effect where the juices from the apple combine with the sugar and creates this leakage of gooey apple-syrup and mushy sugar infused apple. My mom used to serve these to us as snacks when I was a kid, you can actually just go to town on it with a spoon if you want as a snack but we are using it for this recipe so back off and make another one if you’re hungry.
You should have a teaspoon or two of syrup and a ton of mush. Use the syrup to lightly drizzle onto the roses, and add a couple dabs of the mush between the “rose petals”. This sour/sweet apple “stuff” will add a depth of flavor/sweet/tart to your rose that will blow your mind. Totally optional, but once you do it it wont be optional anymore.
On your way out the door everyone will be looking at you like: