First it was the Beetroot cupcakes. And now it’s these damn apple pastry roses. Look how adorable they are!! Wherever I go, Pinerest, Facebook… I am constantly haunted by these beauties, with video tutorials and photos of everyone making requests or making them… arrgh! It drove me crazy, until I knew I couldn’t live another day without trying it out myself.
It only needs 4 ingredients –
1. Apples (which I picked myself last week – you can read all about it here)
2. Puff pastry – store bought or homemade. I bought a pack of Pepperidge Farms Puff Pastry.
3. Apple Jam (or any other jam you have. Luckily, I made some at home, myself. Get recipe here)
4. Juice of half a lemon
I had all of these at home, so I was all set.
Try it! It is simply so beautiful, almost too beautiful to eat.
Apple Pastry Roses
- Prep Time:10m
- Cook Time:45m
- Total Time:55m
- Serves: 6
- Yield: 6 apple pastry roses
Ingredients
- 1 sheet of Peppridge farms puff pastry
- 2 apples
- 3 tbsp. jam (I used homemade apple jelly)
- 2 tbsp. water + a small bowl of water to cook the apples in
- Juice from half a lemon
Instructions
- Thaw out the pastry sheet as per package instructions
- Core and slice the apples into thin slices that are flexible. Take a bowl of water and add lemon juice to it. This will prevent the apples from oxidizing and turning brown.
- Place apple slices in this lemon water and microwave for about 3 minutes on high.
- Preheat oven to 375°F/190°C.
- Open the thawed sheet of puff pastry and roll it out. Cut into 6 strips.
- Microwave the jam with 2 tbsp water to thin it out. Brush a little of this jam onto each pastry sheet strip.
- Arrange the apple slices on the pastry strips with the skin side pointing out of the pastry sheet.
- Fold the pastry strip over the apple slices to seal them up and roll. Place into muffin tins.
- Bake at 375°F/190°C for 40-45 minutes. Let cool slightly on a wire rack before serving.
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