There is something special about a gift made with love. The effort and time to create something can touch another heart. Edible apple roses are a sustainable and delicious way to say I love you! Just four ingredients are what you need to make these roses, and although they look tricky to make, they are, in fact, relatively straightforward.
I have some other apple based recipes that you might like to try. When they are available, why not go out and forage for your apples. Here is the UK, I am surprised at how easy it is to find apple trees when I am out and about, even in the city.
My crab apple butter is a lovely sweet addition to porridge or breakfast cereal.
Why not utilize your apple cores and peelings that will go into the bin by making apple cider vinegar?
- Apples, prefereable red ones
- Shortcrust pastry
See the recipe card for quantities.
First, prepare the apple. The apple slices will form the petals of the apple rose. The pastry will hold them together.
Do not peel the apple because the skin will help with the appearance of the finished rose.
Cut the apple in half and remove the core from each half. Cut wafer-thin sliced to give semi-circles of apple.
Sprinkle the cane sugar and the cinnamon over the apple petals and set aside
Roll out the shortcrust pastry sheet onto some parchment paper and measure and cut strips 1.5 inches in width. Place the strips in the refrigerator for five minutes to chill them a little.
Take out one strip from the refrigerator, leaving the others in the fridge until needed.
Starting at the centre of the strip, roll it out first to one edge and then to the other until the strip reaches fourteen inches in length.
Lay the apple petals along one half of the strip, as shown in the photograph below. Make sure that they overlap each other. Fill the length of the pastry strip. Then take three smaller petals and lay them in the centre over the first layer, slightly lower. These three apple petals will form the bud in the centre.
Next, bring the bottom half of the pastry strip over the bottom half of the apple petals and press down to seal. Press down the ends of the pastry strip to seal as well.
Now the rose can take shape. Start to roll up the pastry from one end, keeping the apple petals in place.
Continue to roll until you reach the other end.
Seal the pastry and blend in the join.
Repeat this process with the other pastry strips. Place the completed roses in a muffin tray and place them in the refrigerator while the oven is warming up.
Preheat the oven to 180ºC. When the oven is ready, remove the muffin tin containing the apple roses and place it on the middle shelf of the oven—Bake for thirty minutes. Halfway through, turn the muffin tin so that cooking is even.
You can sprinkle with more sugar to your taste. Or brush with melted jam or sugar syrup.
Once cooked, remove from the oven and serve hot.
If you want to impress even more, why not create a bunch of roses by inserting a wooden skewer into the roses and presenting them with some foliage as decoration.
These would go lovely with some homemade ice cream. Why not try to make my spiced ice cream?
How To Video
Here is a video guide to making your apple roses.
You can use castor sugar instead of raw cane sugar. Any granulated sugar will do; it adds a bit of sweetness to the apples and makes them softer.
Instead of pink lady, you can use any apple with bright red skin.
You can use pre-rolled puff pastry instead of shortcrust pastry if you want a more flaky pastry.
These apple roses are not overly sweet; if you wish to have them very sweet, it's better to use sweet shortcrust pastry.
These apple roses can be kept in an airtight container for up to three days on the countertop. Do not refrigerate; it will make the pastry soft.
Make sure your apple slices are paper-thin; otherwise, the pastry will break when you roll.
Cover the top with a loose foil to protect the apple slices if the pastry takes longer to cook and the apple slices are getting too dark in the oven.
- Digital scales
- Muffin tray
- 150 gms Pink lady apple one apple
- 320 gms Pre rolled shortcrust pastry
- 2 teaspoon Raw cane sugar
- ¼ teaspoon Cinnamon powder
- Wash and pat dry the apple. Cut the apple in half, remove the core and cut into paper thin slices with the skin. The skin will give it a rose colour and appearance.
- Sprinkle the cane sugar and cinnamon powder onto the apple slices and set aside.
- Roll out the pre-rolled shortcrust pastry.
- Using a ruler, measure out six 1.5 inch strips from the short side of the pastry. Cut the strips and refrigerate for five minutes.
- Remove one strip at a time and stretch the strip from the centre outwards to each end using a rolling pin. The strip will stretch from nine inches to 14 inches. Make sure it's even.
- Arrange the apple slice on the top half of the dough lengthwise. Make sure the skin side is outwards, away from the dough, and they overlap each other. Eight slices of the apple should be enough. Next, arrange three smaller slices in the centre just under the main row of apple slices. These three apple slices will be the inside bud part of the rose.
- Bring the bottom half of the pastry to cover the bottom half of the apple slices.
- Press down to seal the pastry and seal the ends of the pastry as well.
- Starting from one end, carefully roll the pastry, keeping the apples in place. Seal and smooth over the edge of the pastry when the rolling is complete.
- Place the apple rose into a muffin tray.
- Repeat this process with all the strips and refrigerate.
- Preheat the oven to 180ºC (Fan assisted oven.)
- Remove the muffin tray with apple roses from the fridge and bake in the oven for 30 minutes. Halfway through baking, turn the tray to colour the roses and cook evenly.
- Once the pastry has cooked, remove it from the oven and serve hot, sprinkled with more sugar if you like, or brush with melted jam or sugar syrup.
- To make a bouquet insert a bamboo skewer into the bottom, right through the centre.
In a professional kitchen, food hygiene and safety is a top priority, and from the very beginning of training, I practised good habits and routines. Of course, it is also very, very important to practice good food hygiene and safety at home. Here are some fundamental practices to adopt in the kitchen.
- Wash your hands regularly while preparing, handling and cooking food
- Wipe down counter tops and high contact points regularly
- If you cook meat and fish, do not use the same utensils on cooked food, that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods (more than 2 hours)
- Store food correctly
For more details of food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.
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