Apple Roses Dessert Food

THE EASIEST APPLE DESSERT ROSES RECIPE (PERFECT EVERY TIME)

Steps:

• We'll start by preparing the apples first. Into a medium bowl, add water and squeeze half of a large lemon. Wash the apples and cut them in half. Remove the core and slice then thinly using a knife or a mandolin.
• Next, place these thin slices of apple in water mixed with lemon juice so that your apples don't brown while preparing them.
• Next, microwave the apples for 5 minutes and set them aside. Alternatively, you can put them in a pot and heat them on low until the water almost boils. Drain the water right before you're ready to use the apples.
• Now dust a large cutting board with flour. Place one puff pastry sheet and coat the entire sheet with flour.
• Using a rolling pin, roll out the sheet to double the size of about 12x18 inches.
• Now cut this sheet into 6 pieces that are 3x12 inches. Next, spread a teaspoon of apricot preserves onto one of the pieces.
• Place drained apple slices on one side of the pastry and fold the pastry in half.
• Now pinch both ends of the pastry and start rolling it into a roll. Pinch the end to the rose to secure it.
• Now place the dessert rose in a greased pan. I prefer using parchment paper to line my sheet using it makes it easier to remove the roses from the pan after they are done baking. This is because after the roses bake, they lead a little and get stuck to the pan.
• Next, repeat the same steps for the second puff pastry sheet.
• Once all puff pastry sheet has been rolled into dessert roses, bake the roses for 45 min at 375F on the lowest oven rack.
• Once done, let them cool for 5 minutes on the pan and then remove them with a spatula. After they cool completely, dust some confections' sugar for decoration. Optionally, you can also sprinkle some cinnamon powder onto it.
• Your beautiful dessert roses are ready to be served! Serve with your favorite desserts and have them with a delicious cup of latte.

APPLE ROSES DESSERT RECIPE

Steps:

• Preheat the oven to 375F.
• Take 2 apples and slice them in half, remove the core then slice them into thin slices. Make sure to leave the peel on the apples.
• Take half of the lemon and squeeze the juice into a bowl filled with water. Add apple slices, make sure there is enough water to cover all of the slices. Microwave it for 3 minutes, this helps soften the apple slices.
• Place 3 tablespoons of apricot jam into a small dish. Add 2 tablespoons of water and microwave it for 1 minute.
• Drain the apples. Now remove the dough from the box, then from a bag. Flour the counter and top of the dough, take rolling pin and stretch the dough few times. Using pizza cutter slice into 6 strips.
• Spread apricot jam over each strip. Add apple slices. Sprinkle cinnamon. Fold the strip in half. Roll into a beautiful apple rose. Place each rose into a muffin sheet lined with parchment paper. Bake for 45 minutes or until the dough is fully baked.
• Let them cool. Sprinkle with powder sugar and serve, with hot coffee or tea! Enjoy!

BAKED APPLE ROSES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
• Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
• Mix together sugar and cinnamon in a bowl.
• Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
• Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
• Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
• Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
• Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
• Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving.

APPLE ROSES

Steps:

• Thaw the puff pastry at room temperature if you haven't done so yet. It should take about 20-30 minutes.
• 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. 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.
• 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.
• 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).
• In a bowl, place three tablespoons of apricot preserves with two tablespoons of water. Microwave for about one minute (or warm up on the stove) so that the preserves will be easier to spread. Spread a thin layer of preserves on each strip of dough.
• Preheat the oven to 375°F (190°C). Drain the apples.
• Arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon.
• Fold up the bottom part of the dough.
• 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 spray).
• Do the same for all 6 roses. Bake at 375°F (190°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 powdered 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.

EASIEST APPLE ROSES

Steps:

• Preheat oven to 350 degrees F. Butter 10 cups in a standard 12-cup muffin tin. Set aside.
• In a medium pot, combine 8 cups water and lemon juice. Bring to a boil over high-heat and reduce to a brisk simmer.
• Cut the apples in half. Remove core and cut apples crosswise into paper-thin slices. Transfer slices to simmering acidulated water. Cook until slices bend easily, about 3-4 minutes. They be soft enough to bend but not break when rolled. Drain and transfer to a plate or small baking sheet.
• Combine apricot preserves and 2 tablespoons water in a small bowl. If apricot preserves is very firm, transfer to microwave and heat gently, stirring at 15-second intervals, until mixture is well-combined and smooth. Set aside to cool.
• On a lightly floured work surface, roll pastry to 16" x 10", with the long side parallel to the bottom edge of the work surface. Using a pizza cutter, cut dough in half vertically, and then horizontally, at 2-inch intervals. You should have ten 2" x 8" strips.
• Brush one strip with apricot mixture. Arrange apple slices, round side up, on top portion of dough strip, slightly overlapping one another. Each slice should look like an upside-down U, with its rounded, skin-on edge sticking out over the top edge of the dough. Fold the bottom half of the dough up to meet the top half, and press lightly to seal.
• Starting from one end, carefully roll dough, keeping the apple slices in place. Seal the edge at the end with apricot mixture, and place into prepared muffin tin. Repeat with remaining strips. Sprinkle granulated sugar on top of each rose, about ¾ teaspoon each.
• Transfer muffin tin to oven and bake until golden and pastry is cooked through, about 50 minutes. Carefully remove roses and let cool on a rack before serving.