Apple Roses

[Eleanor Rose]

​

Apple trees were the centerpiece of many Victorian kitchen gardens. Before refrigeration techniques were introduced, late ripening apples and pears were the only fresh fruit available during winter and early spring. Victorian cooks spiced, baked and stewed their apples to flavor a wide range of sweet and savory dishes. In the early 19th century there were several hundred varieties of apples grown in England.

You might guess that if something can be potentially made into the shape of a rose, I'm all for it it. Turns out manipulating apples into roses really isn't all that difficult. With a little effort you can make them look absolutely gorgeous and taste delicious too!


Apple Roses

Ingredients:
2 apples (pink lady, braeburn, or honeycrisp)
Juice of half a lemon
2 tablespoons brown sugar
2 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 sheet puff pastry, thawed
Flour, for dusting
3 tablespoons apricot or strawberry preserves
Powdered sugar, for dusting


Directions:

Preheat the oven to 375°F. Grease a standard muffin tin.

Core the apples and slice in half. Using a very sharp knife or mandolin on the second setting, slice paper thin 1/8-inch slices and immediately sprinkle and toss in lemon juice prevent browning. Toss in the butter, sugar, cinnamon, and nutmeg.

Microwave the slices for 45 seconds, or until soft and pliable enough to mold.

Place the puff pastry on a lightly floured work surface. Roll out into a 9 by 12-inch rectangle. Cut six 2-inch wide strips of dough.

In a small bowl, combine the preserves with 2 tablespoons of water. Microwave for 30 seconds if it was refrigerated. Spread evenly over each strip of dough. Arrange about 10 apple slices lengthwise in a straight line, overlapping slightly, on a strip of dough. Fold up the bottom part of the dough and begin tightly rolling the dough to form the rose shape. Press the edge to seal. Repeat for all the pies and place in the muffin tin.

Make ahead: at this point the unbaked assembled roses can be covered and stored in the refrigerator for up to 1 day before baking as directed.

Bake for 40 minutes, or until golden and cooked through. Sprinkle with powdered sugar, if desired. Pastries are best served the day they are baked but can be stored in an airtight container and rewarmed in a 300°F oven for 5 to 10 minutes, or until warmed through and flaky again.

 

[nitrofd]

​

Apple trees were the centerpiece of many Victorian kitchen gardens. Before refrigeration techniques were introduced, late ripening apples and pears were the only fresh fruit available during winter and early spring. Victorian cooks spiced, baked and stewed their apples to flavor a wide range of sweet and savory dishes. In the early 19th century there were several hundred varieties of apples grown in England.

You might guess that if something can be potentially made into the shape of a rose, I'm all for it it. Turns out manipulating apples into roses really isn't all that difficult. With a little effort you can make them look absolutely gorgeous and taste delicious too!


Apple Roses

Ingredients:
2 apples (pink lady, braeburn, or honeycrisp)
Juice of half a lemon
2 tablespoons brown sugar
2 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 sheet puff pastry, thawed
Flour, for dusting
3 tablespoons apricot or strawberry preserves
Powdered sugar, for dusting


Directions:

Preheat the oven to 375°F. Grease a standard muffin tin.

Core the apples and slice in half. Using a very sharp knife or mandolin on the second setting, slice paper thin 1/8-inch slices and immediately sprinkle and toss in lemon juice prevent browning. Toss in the butter, sugar, cinnamon, and nutmeg.

Microwave the slices for 45 seconds, or until soft and pliable enough to mold.

Place the puff pastry on a lightly floured work surface. Roll out into a 9 by 12-inch rectangle. Cut six 2-inch wide strips of dough.

In a small bowl, combine the preserves with 2 tablespoons of water. Microwave for 30 seconds if it was refrigerated. Spread evenly over each strip of dough. Arrange about 10 apple slices lengthwise in a straight line, overlapping slightly, on a strip of dough. Fold up the bottom part of the dough and begin tightly rolling the dough to form the rose shape. Press the edge to seal. Repeat for all the pies and place in the muffin tin.

Make ahead: at this point the unbaked assembled roses can be covered and stored in the refrigerator for up to 1 day before baking as directed.

Bake for 40 minutes, or until golden and cooked through. Sprinkle with powdered sugar, if desired. Pastries are best served the day they are baked but can be stored in an airtight container and rewarmed in a 300°F oven for 5 to 10 minutes, or until warmed through and flaky again.

I've seen this before but it was a long,long time ago.

 

[Deleted User CS]

Ellie. This is a great looking dessert that is perfect for a cool fall day with a nice hot cup of tea. Thanks for sharing the recipe. David.

 

[mofederal]

I have never heard of this one, but I am not a huge apple eater. I was when I was younger. I would like to try it onetime though, thanks for posting the recipe @Eleanor Rose.

 

[Union_Buff]

Thank you kindly for posting this recipe Ellie - I am a huge apple eater and this will definitely make a change from apple crumble

 

[donna]

What a beautiful design. These would be for a formal tea or party.