Apple roses in puff pastry
4 servings
90 minutes
Apple roses in puff pastry are an exquisite dessert combining delicate crispy dough and caramelized apples. This dish, inspired by classic European pastry traditions, symbolizes coziness and home warmth. Apple slices gently cooked in sweet syrup are carefully wrapped in thin strips of dough to form elegant roses resembling flower buds. When baked, the dough takes on a golden hue while the apples release their rich aroma with light caramel notes. Enhanced with nuts, raisins, or candied fruits, these roses become a refined treat for any occasion. They are perfect for a cozy tea time and can adorn a festive table. The simplicity of preparation makes them accessible even for novice bakers, and their appearance invariably evokes admiration.
1
Cut the apples in half, remove the core, and slice into wedges about 3 mm thick (they shouldn't be too thick, or it will be hard to wrap, and they shouldn't be too thin — they may fall apart when cooking).
- Red apples: 5 piece
2
Pour water into a pot, place it on the stove, add sugar, stir, and bring the syrup to a boil.
- Water: 500 ml
- Sugar: 5 tablespoon
3
Add sliced apples in portions, boil for 2-4 minutes depending on thickness. The finished slices should be soft but not overcooked. Remove after boiling onto a plate and let cool.
- Red apples: 5 piece
4
Roll out the dough to a thickness of about 2 mm. Cut into strips about 2 cm wide. You should get long strips of dough.
- Puff pastry: 500 g
5
If desired, you can take nuts (any), dried fruits, chop them, and sprinkle them on the strips of dough, leaving about 5 cm of free dough on one edge to make it easier to secure the 'roses' later.
- Walnuts: to taste
- Raisin: to taste
- Candied fruit: to taste
6
We lay the cooled apple slices on the strip of dough with the skin side up, leaving a 1 cm margin from the edge. Depending on their thickness, we place the apples either overlapping or edge to edge, leaving about a 5 cm edge of dough uncovered.
- Red apples: 5 piece
7
Slightly moisten the free edge of the dough. Start rolling the 'roses' from the back edge. They need to be rolled quite tightly so they don't fall apart. Fix the finished 'rose' with the free edge.
8
Place the 'roses' on the baking sheet. I bake on silicone mats, so I don't use oil. If you don't have mats, you can line the baking sheet with parchment paper or grease it a little with oil to prevent burning.
- Water: 500 ml
9
Preheat the oven to 180-200 degrees.
10
Bake the 'roses' until golden brown. Usually, this takes about 40 minutes, depending on the oven. The finished 'roses' can be sprinkled with powdered sugar and cinnamon.
- Sugar: 5 tablespoon