Easiest Apple Roses Recipes

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.

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.

Steps:

• Remove puffed pastries from freezer and thaw according to package.
• Preheat the oven to 375°F. Grease a standard muffin tin.
• Slice the apples in half from top to bottom. Remove the core ends and then scoop out the core in the center. 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.
• When pastries are thawed, place them flat on a floured surface. Roll the pastries out with a rolling pin the flatten just a little more in to a 9"x12" rectangle. Cut each pastry into six 2-inch wide slices.
• In a small bowl, combine the preserves with 2 tablespoons of water. Microwave for 30 seconds if it was refrigerated.
• Spread preserves 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 and place in the muffin tin. Repeat for all the pieces of pastry until have 12 apple roses.
• Make ahead: at this point the unbaked assembled roses can be covered and stored in the fridge for up to 1 day before baking as directed. 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.
• Place a pan of water on the bottom rack of oven so the bottom of pastries do not burn.
• Bake for 40 minutes, or until golden and cooked through. Sprinkle with powdered sugar, if desired.

Steps:

• Preheat oven to 375F and lightly grease a standard muffin tin.
• Rinse apples thoroughly, then cut them vertically and remove core. Place halves cut side down and slice them very thinly.
• Place apple slices in a bowl of water and microwave for 3 minutes, or until softened.
• On a lightly floured surface, roll out puff pastry and use a knife or rotary cutter to cut pastry into 3 - 5 long, narrow stips.
• Take one strip and spread 1/2 - 1 tablespoon caramel sauce down the middle of it.
• Laying them partially on top of one another, spread apples out at the top of pastry, so that the tops of slices are hanging off the edge of dough.
• Sprinkle apple slices generously with brown sugar and cinnamon, then gently fold the bottom half of puff pastry up over the apple slices to create a little folder for them.
• Take the short edge of the dough and slowly roll it over itself until the apples are all wrapped into a spiraled rose.
• Place apple rose in muffin tin, then repeat with remaining apples and puff pastry.
• Place muffin tin in oven and bake for 35 - 40 minutes, or until puff pastry is golden and cooked all the way through.
• Remove apple roses from oven and garnish with powdered sugar before serving.
• Enjoy!

Steps:

• Preheat Oven to 375 degrees.
• - Put apple slices in microwave safe bowl. Fill bowl with water and juice from half a lemon. Use enough water to make sure apple slices are covered by water. Microwave for 3 minutes. This will soften the apple slices and make them more pliable for rolling up.
• - Next grab a sheet of puff pastry. Flour your board and roll out the puff pastry enough to make 6 strips at 3 inches wide. I scored and cut mine with a pizza wheel put you can use a knife.
• - In a bowl mix your favorite fruit preserves with a couple tablespoons of water. Then spoon out the preserves in the center of the strip of puff pastry.
• - Next place the apple slices long ways halfway on the strip. Keep adding slices until you reach the end. Then fold the puff pastry over the bottom of the apple slices.
• - Roll up the puff pastry and place in a greased muffin tin.
• - Bake the apple roses for 35-45 minutes.
• - Pull out of oven and let cool for 5 minutes.
• This would be such a beautiful dessert for any occasion, but I am definitely bookmarking it for Thanksgiving. I know my family will be so impressed by these (and it doesn't hurt that they'll think I spent a ton of time on them!).
• Have you tried making apple roses before? What flavor would you use? Blueberry, cherry, orange?.
• Inspiration for this video comes from: Cooking with Manuel.