Ingredients
Equipment
Method
- Wash the apples thoroughly. Core them, and then slice them very thinly. Aim for slices that are about 1/8 inch thick – you can leave the skins on for added color and nutrients, or peel them if you prefer. As you slice, place the apple slices in a bowl and toss them with the lemon juice. This helps prevent them from browning.8-10 medium-sized apples, 1/2 of lemon lemon juice
- In a small bowl, combine the granulated sugar, ground cinnamon, and ground nutmeg. Mix well.1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg
- Lightly flour your work surface. Unfold the thawed puff pastry sheets. If your pastry sheets are rectangular, you can cut them in half lengthwise to create thinner strips, or cut them into smaller squares or rectangles depending on your desired rose size. For a traditional rose, I like to cut them into strips approximately 2 inches wide and 8-10 inches long.2 sheets store-bought puff pastry, thawed
- Take a strip of puff pastry and gently brush one side with a little of the melted butter. Then, sprinkle a thin layer of the cinnamon sugar mixture over the buttered side. Now, arrange the prepared apple slices along one edge of the puff pastry strip, overlapping them slightly and allowing about half of each apple slice to extend beyond the edge of the pastry.2 sheets store-bought puff pastry, thawed, 1/4 cup unsalted butter, melted, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 8-10 medium-sized apples
- Carefully fold the puff pastry strip in half, folding the pastry over so it covers the bottom half of the apple slices. This will create a base for your rose petals. Then, starting from one end, gently roll up the puff pastry strip and apple slices, spiraling them to create the rose shape. As you roll, gently tuck and arrange the apple slices to mimic the appearance of petals.2 sheets store-bought puff pastry, thawed, 8-10 medium-sized apples
- Lightly grease a standard 12-cup muffin tin or use silicone muffin liners. Carefully place each formed apple rose into a muffin cup, petals facing upwards. You may need to gently shape them to stand upright. Repeat this process until all your apple slices and puff pastry are used.2 sheets store-bought puff pastry, thawed, 8-10 medium-sized apples
- Once all the roses are in the muffin tin, gently brush the exposed apple petals with the remaining melted butter. Then, generously brush the tops of the roses with the warmed apricot jam or apple jelly. This jam will act as a glaze, giving them a beautiful sheen and extra hint of sweetness as they bake.1/4 cup unsalted butter, melted, 1/4 cup apricot jam or apple jelly, warmed
- Preheat your oven to 400°F (200°C). Bake the Baked Apple Roses for 30-40 minutes, or until the puff pastry is golden brown and puffed up, and the apples are tender and slightly caramelized. If the edges of your roses start to brown too quickly, you can loosely tent them with aluminum foil.
- Once baked, carefully remove the muffin tin from the oven. Let the Baked Apple Roses cool in the tin for about 5-10 minutes before gently removing them. This allows them to firm up slightly. For an extra touch, you can dust them with powdered sugar or serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream.Powdered sugar, vanilla ice cream or whipped cream
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a moderate oven at 300°F (150°C) for 5-10 minutes. Avoid microwave reheating.