It’s All Rosy; Baked Apple Pastries

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I’m not sure if it’s just my mother and her circle of friends, but they absolutely ADORE sharing videos on Facebook of the most random things. Every couple of nights, my mum will gleefully call me over and show me a clip of a woman fashioning her hair into a bow, a drunken Russian man face-planting into the snow or some puppies falling asleep in their dinner.
Aside from animal-related cuteness, none had really caught my attention until my mum showed me a video which made these beautiful Pastry Apple Roses. For something so incredibly easy to make, the visual payoff profit on these are several-fold!
If you’re looking for a sweet dessert to impress with minimal effort, I would highly recommend these beautifully simple Apple Roses! I used this tutorial – but there are several floating around the internet and doing the rounds on Facebook.

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With flaky puff-pasty and a perfect warming, cinnamony mushy apple, these pretty puddings are ideal for freezing nights. Serve with a scoop of vanilla ice-cream for that perfect winter-warmer dessert.
I made a couple of alterations to placate the Mistress that is My Sweet Tooth; I sprinkled brown sugar on top of both the pastry and the apples, and added a drizzle of salted caramel sauce on the apples prior to rolling. After all, you can never have too much caramel in your life, ammiright?

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Pastry Apple Roses
(makes 6 roses)
Ingredients
  • 2 apples
  • 1 sheet of ready-roll puff pastry
  • 1/2 a lemon
  • 3 tbsp apricot jam
  • cinnamon
  • brown sugar
  • salted caramel sauce (optional)
Method
  1. Preheat oven to 190C & lightly spray a 6-hole muffin tin with non-stick cooking spray
  2. Slice the apples in half, cut out the core and then with the flat side of the apple on the chopping board, slice the apples as thinly as possibly (we’re talking 1mm).
  3. Fill a microwavable bowl with water, squeeze in the juice of half a lemon and put in the apple slices. Microwave on high for about 3 minutes, or until the apples are soft and floppy. Using a sieve, drain the apples and put to one side.
  4. Take the sheet of puff-pastry and lay out on a lightly floured surface. Using a rolling pin, gently stretch out the pastry an inch or two with few quick rolling motions. Cut lengthways into six rectangles.
  5. Taking your first rectangle, brush the pastry with some apricot jam, and sprinkle with a little brown sugar.
  6. Next, take your apples slices and start laying them across the top half of the rectangle, with the curved side of the apple slice poking slightly above the top edge of the pastry. Overlap each apple slice with half of the next apple slice.
  7. Sprinkle the apples with cinnamon and brown sugar, and with a very light drizzle of salted caramel sauce.
  8. Fold the bottom of the pastry over the apple slices and press down firmly.
  9. Starting at one end of the rectangle, tightly roll up the pastry into a rose, and pop into the muffin tin. The sides of the muffin tin will help to prevent the pastry from unravelling.
  10. Bake for around 45 minutes – the edges of the apples will turn very brown, but I’m inclined to think it looks pretty that way!
  11. Sprinkle with icing sugar and serve warm, with a scoop of ice-cream and a side of smugness to your dinner guests.

 

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