A Dozen Apple Roses

Published: Feb 10, 2016 · Modified: Feb 8, 2019 by Angela ·

With thinly sliced apple and a dash of cinnamon rolled in a scrumptious cream cheese pastry, these apple roses are not only incredibly effective but also really delicious, making them perfect to share with your sweetheart this Valentine's Day. Though they'd be fabulous for any occasion!

Over the years I've really developed a love of flowers and plants in general. I adore their varied shapes and form, their beautiful colours and if the flower has a delicious scent I am completely sold. As a child our garden was laid to lawn which was great, allowing us kids to run around and burn off all of that excess energy, but since Mr E & I bought our own home I've loved shoe-horning plants into our small front garden and watching them burst through the soil in spring and almost grow before our eyes as the days lengthen and the temperature warms. My favourite shrub in the garden is our Magnolia Stellata with its delicate, papery, white, star-like flowers which blooms in early spring, but running a close second is the wonderful rose, especially the older varieties with their delicious scent.

Images courtesy of Pixabay

After stumbling across images of Apple Roses on Pinterest a few months ago I was completely taken by how pretty they were. Not only were they edible and made largely of pastry, a baking skill I adore, they were also so incredibly effective. I mean, they really do look like roses, having opened from their tight bud to show off their stamens and waft their scent around!

Although these beautiful Apple Roses would be welcomed at any time of year or for any occasion, in my mind Valentine's Day seemed to be a perfect time to try this delightful bake, merging two elements synonymous with this romantic day; the rose and delicious food. An alternative valentine bake may be this Valentine's Day Chocolate Brownie with hidden Rolos within which would be perfect if your sweetheart is a chocolate lover!

The recipes I have browsed through for this bake have largely used shop bought puff pastry. Following my new love of cream cheese pastry, which I have only recently discovered when making these Rugelach with a sweet mincemeat filling, I decided to shun the puff pastry this time and use this relatively easy and delicious mixture. Now, personally, I enjoy making my own pastry, it's usually straightforward and means, of course, that you know exactly what's in it. However, if you fancy making these apple roses for your sweetheart but are short of time or don't have the inclination to make your own, the shop bought ready rolled puff pastry would still be a great choice for these beautiful and delicious edible flowers.

Once rolled into an oblong, the pastry is sliced into strips before being spread with jam and sprinkled with a little cinnamon. The par-cooked thin apple slices are then laid, slightly proud, on the strip of pastry. The pastry is then folded in half to secure the apple before being rolled and placed into a prepared muffin tin.

I was really happy with how well these apple roses turned out. Not only were they effective, they also smelt delicious too as they left the warm oven. The pastry was delicate and flaky but robust enough to hold the apple slices in place. Mr E, as regular readers may now know, isn't one for delving into the biscuit barrel or eating copious amounts of sweet pastries, but he was enticed with these little beauties and actually ate one before his evening meal! They must have been good because he even went back for a second pastry after we'd sided our dinner plates!

So, let's get to it and bake!

A Dozen Apple Roses Yum

Yield: 12 Apple Roses

Serves: 6 - 12 people

Difficulty: Moderate

Freezable: Sorry, untested

Time: about 40 minutes hands on time (including pastry making); 40 - 45 minutes bake time; plus resting time and cooling time

You will need:

1 x Large Mixing Bowl
Pallet Knife (or similar)
Cling Film

1 x 12 whole Muffin Tray

Greaseproof Paper

1 x Large Pan or Microwave safe Large Bowl

Paring Knife

Colander
Kitchen Roll

Rolling Pin

Pastry Brush
Cooling Tray

For the Enriched Pasty

235g Plain Flour, plus extra for rolling

pinch Salt

200g Unsalted Butter, chilled & diced

1 tbsp. Granulated / Caster Sugar

200g Full Fat Cream Cheese, chilled (use the best quality you can afford)

or
Shop bought pack Ready Rolled Puff Pastry (prossibly 2 packs to make a dozen)

For the Filling

4 good sized Red Apples (I used Jazz, but Pink Lady would also be nice)

1 Lemon
2 tbsp. smooth Apricot Jam

1 - 2 tsp Water
1.5 tsp Ground Cinnamon
1.5 tsp Caster / Granulated Sugar

To Finish the Apple Roses

Granulated / Caster Sugar
Icing Sugar

How to make them:

1. Make the pastry. Place the flour and salt into a large mixing bowl. Add the chilled diced butter. Rub the butter into the flour between your thumb and finger tips, until the mixture resembles course breadcrumbs. Tip the full fat cream cheese onto a plate and slice it up into chunks (avoid over handling it). Add it to the breadcrumb mixture. Use a pallet knife or the back of a dinner knife to cut through the mixture. Move the bowl around as you do so. Gradually the cream cheese will become coated in flour and will resemble course breadcrumbs. At this point use your hands to bring the dough together into a ball.

2. Chill the pastry. Place the pastry ball onto a work surface and divide into 2 pieces of approximate equal size. Shape each into a ball and then flatten to a disc. Wrap in cling film. Place in the fridge for at least 30 minutes (or up to 2 days).3. Prepare the muffin pan. If using a metal muffin tray base line the hollows with greaseproof paper circles (I drew around the base of a glass which had a similar sized circumference). If your metal pan has a tendency to stick you may also need to grease the sides of each muffin hollow. If using a silicone mould you shouldn't need to prepare it in any way.

4. Slice the apples. Half fill a large pan (or microwave safe large bowl) with water and add the juice of the lemon. Clean the apples under running water. Use a paring knife to cut the apples in half through the 'poles'. Place the apple halves into the prepared water to prevent them from browning and work on one half at a time. Remove the core. Slice the apple thinly. Place the slices into the pan / bowl. Repeat with the other halves.5. Par cook the apples. Either place the pan on the hob over a medium heat, allowing the water to warm through to cook the apples for 3 or 4 minutes until they are bendy. Or, place the microwave safe bowl into the microwave and cook for 2 or 3 minutes until the apple slices are bendy.

6. Dry the apple slices. Once par cooked strain the apple slices through a colander. Lay out a few sheets of kitchen roll on the work surface and carefully place the apple slices onto the paper to allow them to dry sufficiently whilst rolling the pastry.

7. Prepare the jam & cinnamon. Place the jam into a small bowl and add 1 or 2 teaspoon full of water. Use the spoon to mix together to slacken the jam. In another bowl mix together the caster sugar with the cinnamon.

8. Roll out the pastry. Remove the pastry from the fridge a couple of minutes before rolling it out (or longer if the pastry has been chilled for several hours). Dust the clean work surface liberally with flour. Place one of the pastry discs onto the dusted work surface. Dust the rolling pin and the upper surface of the pastry with a little flour. Roll the pastry out into an oblong about 2mm thick, dusting with more flour if necessary. You're aiming for the pastry to be about 22 - 24cm wide and about 36cm long. If using shop bought ready rolled puff pastry, roll the pastry a little thinner than its bought state, aiming to keep it as a neat oblong.9. Slice the pastry. Use a knife to trim the edges of the oblong as necessary. Cut the pastry into strips about 5.5cm - 6cm wide (each strip will now be 22cm x 5.5cm - 6cm). Separate each slice a little to make it easier to work with.

10. Fill the pastry slices. Spread a little jam onto each slice. Sprinkle with a little of the cinnamon mixture. Lay an apple slice along the top edge so that it is overhanding by a small amount. Aim to ensure that the apple is about 5mm from the left hand edge (this clear pastry will help to secure the pastry rose). Lay another apple slice on the pastry so that it is in line with the previous one and half over laps it. Repeat with further apple slices until the whole length has been filled. You will need about 6 or 7 slices in total.

11. Fold and roll the pastry. Have a small bowl of water to hand with a pastry brush. Fold the pastry in half lengthways so that the base of the apples are covered. Apply a little water to the left hand edge of the pastry. From the right hand side roll the pastry aiming to keep the base as need as possible. Apply a little pressure with your index finger to seal the end of the pastry which has been dampened. Repeat with the remaining slices. Roll out the second disc of pastry and repeat the slicing and rolling stages.12. Chill. Place the shaped apple rose into the prepared muffin tin. Sprinkle over a little granulated or caster sugar. Place into the fridge for about 30 minutes to firm up before baking.

13. Pre-heat the oven to 190c / 170 fan / Gas 5.

14. Bake. Place the apple roses into the pre-heated oven on the middle shelf and bake for 40 - 45 minutes until the pastry is cooked through and golden brown. You may need to rotate the tray halfway through the bake.

15. Cool. Once baked remove them from the oven. Use a pallet knife to carefully lift them from their moulds. Place onto a cooling tray. Once cold dust with a little icing sugar.

Enjoy!

Notes:

a) If you'd prefer to only make six apple roses, rather than a dozen, simply halve the ingredients.
b) If using shop bought ready rolled puff pastry you may need to purchase two packs to create a dozen apple roses.
c) Should you have any surplus pastry (as I did) you could either make some simple jam tarts, a current slice incorporating any apple and cinnamon you may have left over. Or simple wrap it well in cling film and freeze it for another day (though remember to defrost it well).
d) If using off cuts of puff pastry, simply stack the pastry on top of one another and roll out again. Puff pastry is made with multiple layers of pastry dough and it is this 'lamination' which creates the delicate nature once baked. By scrunching the puff pastry into a ball and re-rolling the lamination effect will be largely lost.

This post has been shared with:

Five Star Frou-Frou hosted by Mimi over at A Tray of Bliss

About Angela

Angela a keen home baker started Only Crumbs Remain. When Angela decided to give up blogging to pursue her passion of making ceramics she passed the reins to cookery writer Jacqueline Bellefontaine who continues to expand the blog with recipes born from a love of baking and all things sweet.

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Comments

Lisa Niblock

February 28, 2016 at 4:53 pm

The combination of apple and cinnamon are one of my favourites and you've made it look so pretty!! Thank you for sharing with this month's treat petite!!
Reply
- Angela - Only Crumbs Remain
  
  February 28, 2016 at 5:20 pm
  
  Its one of my favourites too Lisa, i'd put it in everything if I could get away with it 😉
  Thank you for your lovely comment, and of course for hosting,
  Angela x
  Reply
Cathleen

February 25, 2016 at 2:04 am

This is gorgeous!! I have always been meaning to make something like this!
Reply
- Angela - Only Crumbs Remain
  
  February 25, 2016 at 7:42 am
  
  Ooh you must Cathleen, they really aren't so tricky especially if you decide to use shop bought ready rolled puff pastry.
  Thank you for popping by and commenting,
  Angela x
  Reply
Helen at Casa Costello

February 24, 2016 at 11:46 pm

I've seen these everywhere over the past couple of weeks - you have taken the internet by storm! Such a beautiful and delicate job. Thank you for joining in with #Bakeoftheweek. New roundup now open xx
Reply
- Angela - Only Crumbs Remain
  
  February 25, 2016 at 7:40 am
  
  Hahaha, taken the internet by storm, I wish 🙂 - we must mingle in the same circles 😉
  Thank you so much for your lovely comment Helen, and of course for hosting. I'll be there for the new linky.
  Angela x
  Reply
Angela - Only Crumbs Remain

February 15, 2016 at 2:49 pm

🙂 Thank you Kirsty. I totally agree with the 'almost' 🙂
Thank you for popping by and hosting,
Angela x
Reply
Kirsty Hijacked By Twins

February 15, 2016 at 2:21 pm

Oh wow Angela these look so delicate and beautiful, almost too pretty to eat, note I said almost. They sounds simply irresistible! Thank you for sharing with #CookBlogShare x
Reply
Lucy Allen

February 15, 2016 at 8:59 am

Your apple roses look so pretty! I've also seen them on Pinterest but had no idea how to make them so this is really useful. I'm thinking cover the top of a deep apple tart with them maybe too? Thanks for bringing them over to #PerfectingPatisserie x
Reply
- Angela - Only Crumbs Remain
  
  February 15, 2016 at 9:05 am
  
  Thank you Lucy 🙂 They're all over Pinterest aren't they, I've always thought they looked really beautiful each time I saw them so I knew I had to give them a try. I imagined them to be fiddly to make, but they're really quite straightforward (even more so if people use shop bought pastry).
  Ooh that sounds a great idea to cover a deep apple tart with them! Yum 🙂
  Thanks for popping by Lucy, and of course for hosting,
  Angela x
  Reply
Life Loving

February 14, 2016 at 10:50 pm

These look absolutely amazing. I'd love to give these a go and they would look so effective. I would be as pleased as punch to share these with people after baking.

Sally @ Life Loving
#LifeLovingLinkie
Reply
- Angela - Only Crumbs Remain
  
  February 15, 2016 at 8:28 am
  
  🙂 Thank you so much Sally. Ooh you definitely should give them a try, people would be as pleased to receive them as you are to share them.
  Thank for hosting, and of course for popping by,
  Angela x
  Reply
Charlotte Oates

February 14, 2016 at 5:43 pm

These roses are just so beautiful, I'm sure anyone would be very impressed to have them served up today!
Reply
- Angela - Only Crumbs Remain
  
  February 15, 2016 at 8:25 am
  
  Thank you Charlotte,
  Angela x
  Reply
Charlotte TheMummyToolbox

February 14, 2016 at 3:41 pm

These are so sweet and amazingly artistic! I bet if I made these they would look nothing like this, look delicious too :p #YumTum
Reply
- Angela - Only Crumbs Remain
  
  February 15, 2016 at 8:24 am
  
  Aw thank you Charlotte. If you take your time over them and remember to chill your pastry I'm sure they'd turn out great.
  Thanks for hosting,
  Angela x
  Reply
Angela

February 14, 2016 at 10:21 am

These are beautiful and look delicious! What a perfect Valentine's Day Treat 🙂 I have pinned it to try! Thank you for joining our link-up, Have a lovely week! Happy Valentine's Day!!
Reply
- Angela - Only Crumbs Remain
  
  February 14, 2016 at 10:25 am
  
  Thank you Angela x I must admit they take a little bit of effort but if somebody loves to bake then they're perfect to make for their sweetheart 🙂
  Thanks for hosting, and of course for popping by to comment,
  Have a great week Angela,
  Angela x
  Reply
Viki / Beetroot and Buttermilk

February 14, 2016 at 1:00 am

These look so beautiful! Too pretty to eat but I'm sure they taste delicious!
Reply
- Angela - Only Crumbs Remain
  
  February 14, 2016 at 10:22 am
  
  Aw thank you Viki, the beautiful aroma soon has you wanting to eat one despite them being pretty 😉
  Thanks for popping by and commenting Viki,
  Angela x
  Reply
Sarah

February 13, 2016 at 2:58 am

How pretty! I want to make some of these.
Reply
- Angela - Only Crumbs Remain
  
  February 13, 2016 at 9:58 am
  
  Ooh you must Sarah, you certainly wont regret it as they really are delicious as well as pretty on the eye. I'd love to hear how you get on with them.
  Thank for popping by and commenting,
  Angela x
  Reply
Mimi

February 13, 2016 at 1:03 am

Angela you've woven your magic again! These are stunning. And I bet they're delish too. Thanks for sharing at Five Star Frou-Frou. Thanks for your sweet comments in my posts too. Love, Mimi xxx
Reply
- Angela - Only Crumbs Remain
  
  February 13, 2016 at 9:56 am
  
  Aw thank you Mimi, you're so kind 🙂 They really were delicious and I was so pleased to have successfully photographed the dozen apple roses so that I could dive in and try one! 😉
  Your welcome Mimi. Your posts have a beautiful writing style.
  Angela x
  Reply
Anonymous

February 12, 2016 at 11:43 pm

How beautiful, and I'd guess they smell as amazing as they look!
Reply
- Angela - Only Crumbs Remain
  
  February 13, 2016 at 9:52 am
  
  They most certainly did 🙂 I must admit I had to restrain myself from eating them before the images were taken 😉
  Thank you for your kind comments,
  Angela x
  Reply
Rebecca Beesley

February 12, 2016 at 9:52 pm

your photos look so stunning for this post. I tried to make them once before when the video was doing the rounds on facebook but they didn't look anywhere near as beautiful as these and i used shop bought pastry. Your cream cheese pastry sounds amazing. x
Reply
- Angela - Only Crumbs Remain
  
  February 13, 2016 at 9:51 am
  
  Aw thank you Rebecca 🙂 I'm still very much hit and miss with my images - it's very much a steep learning curve.
  I bet your apple roses still tasted really good though. Shop bought pastry would have been a great choice Rebecca, I just really enjoy making my own...you'll definitely have to give the cream cheese pastry a whirl when you get chance.
  Thanks for your kind comments Rebecca,
  Angela x
  Reply
JES

February 12, 2016 at 8:42 am

Oh my! These are gorgeous! Such a beautiful presentation! They would woo any one! Thank you for sharing this with us. I found you via Five Star Frou Frou. Have a lovely weekend 🙂
Reply
- Angela - Only Crumbs Remain
  
  February 12, 2016 at 9:08 am
  
  Aw thank you Jes, that's made my morning 🙂
  Thanks for popping by and commenting,
  Angela x
  Reply
Hayley

February 11, 2016 at 9:50 pm

These look so good & I bet they are tasty too. This beats a box of chocolates for Valentine's Day! Thanks for linking to #CookBlogShare
Reply
- Angela - Only Crumbs Remain
  
  February 12, 2016 at 8:41 am
  
  Aw thank you Hayley 🙂
  Thanks for hosting, and of course for popping by and commenting,
  Angela x
  Reply
Lili Man

February 11, 2016 at 7:00 pm

I've been meaning to make apple roses for ages and these look beautiful Angela! I love the idea of cream cheese in the pastry too. Going to pin to try one day. Thanks for sharing! 🙂 #perfectingpatisserie
Reply
- Angela - Only Crumbs Remain
  
  February 12, 2016 at 8:39 am
  
  Thank you Lili, you really must try making some when you have chance - you really wont regret it 🙂 Cream cheese pastry is arguably my most favourite pastry (at the moment any way), the cream cheese really lifts the flavour and makes it so much more delicate.
  Thanks for popping by and commenting Lili,
  Angela x
  Reply
Eb Gargano

February 11, 2016 at 3:07 pm

Angela, these are beautiful! What a fantastic idea for Valentine's Day. And I can just imagine how delicious they must be...apples, cinnamon and pastry is just such an awesome combination! No wonder Mr E ate one before his tea. Love the photos too! Especially that one where you swapped an apple rose for a real one. Definitely pinning this one 🙂 Eb x
Reply
- Angela - Only Crumbs Remain
  
  February 11, 2016 at 6:17 pm
  
  🙂 Thank you Eb, apples, cinnamon and delicious buttery pastry combo is just delicious isn't it. I was really pleased with the photos so I'm really pleased that you like them. Those overhead photos were 'fun' to take - trying to keep ultra still as I clicked the camera (sadly I don't have a tripod for the camera) was difficult...my glutes the following morning certainly had something to say about it 😉
  Thanks for your kind comments Eb,
  Angela x
  Reply
Lisa Healy

February 11, 2016 at 2:06 pm

These are so neat! Pinning to try someday.
Reply
- Angela - Only Crumbs Remain
  
  February 11, 2016 at 2:07 pm
  
  🙂 Aw thank you so much Lisa,
  Angela x
  Reply
Sarah James

February 11, 2016 at 12:48 pm

These are adorable Angela and I bet they're delicious too. I must have a go at making the cream cheese pastry, pinned for later x
Reply
- Angela - Only Crumbs Remain
  
  February 11, 2016 at 12:51 pm
  
  Thank you Sarah, they really are delicious. Ooh you must try cream cheese pastry, I was completely stunned by how delicious it was when I first gave it a go a just before Christmas.
  Thanks for popping by and commenting Sarah,
  Angela x
  PS, I've just seen your savoury roses on facebook! Great minds think alike Sarah 🙂
  Reply
ilkasblog

February 11, 2016 at 12:37 pm

This roses look absolutely beautiful. This post really caught my eye! If you would like to share it with us on Sunday Fitness and Food Link-Up we would love to have you! Link is always open through Saturday. Have a Wonderful Valentine's weekend!
Reply
- Angela - Only Crumbs Remain
  
  February 11, 2016 at 12:44 pm
  
  Aw thank you Ilka, that's really sweet of you X
  Thank you for the invite, I'll be over on Saturday,
  Have a great weekend Ilka,
  Angela x
  Reply
Karen S Booth

February 11, 2016 at 12:13 pm

Ahhhhh.......you have beaten me to it Angela, I save the pin on Pinterest a few months ago for these, and plan to make make them too, when I am have time!I LOVE the way they look and yours have turned out perfectly! Great minds think alike eh? LOVE them even more now that I see yours all done and ready to eat! Karen
Reply
- Angela - Only Crumbs Remain
  
  February 11, 2016 at 12:28 pm
  
  Hahaha 🙂 You'll still have to give them a go Karen, after all they're absolutely delicious is nothing else. I'd also love to see your slant on them.
  hanks for your kind comments Karen,
  Angela x
  Reply
Natasha Mairs

February 11, 2016 at 11:32 am

oh wow!! these are absolutely amazing!! really look like roses. #YumTum
Reply
- Angela - Only Crumbs Remain
  
  February 11, 2016 at 11:39 am
  
  It's amazing what a bit of rolled up pastry with apples can do isn't it 🙂
  Thanks for popping by and of course for your kind comment,
  Angela x
  Reply
Sara Handy Herbs

February 11, 2016 at 10:37 am

Wow - these look incredible! I think I will have a go at making these - I bet they taste delicious too 🙂 #YumTum
Reply
- Angela - Only Crumbs Remain
  
  February 11, 2016 at 10:46 am
  
  Ooh they certainly do taste delicious Sara, Mr E devoured a couple of them and he's not a sweet toothed / dessert sort of chap!
  I hope you enjoy them as much as we did, & do let me know how you get on with them.
  Thanks for popping by and commenting,
  Angela x
  Reply
Hannah

February 11, 2016 at 10:24 am

Angela, these are absolutely stunning! The step-by-step photos are such a help, I'm going to have to give these a go at some point!
Hannah 🙂 x
http://www.tolleybakes.com
Reply
- Angela - Only Crumbs Remain
  
  February 11, 2016 at 10:44 am
  
  Aw thank you Hannah. I love stumbling across post which have 'how to' images especially when there are some specific instructions....after all a picture can say it so much clearer than words alone.
  Do let me know how you get on with them, you'll have to tweet me an image.
  Thanks for popping by and commenting,
  Angela x
  Reply
Hayleigh Tague

February 11, 2016 at 10:09 am

Ooo these look so pretty and yummy! Thank you for sharing #yumtum
Reply
- Angela - Only Crumbs Remain
  
  February 11, 2016 at 10:19 am
  
  Aw thank you Hayleigh,
  Thanks for popping by and commenting,
  Angela x
  Reply
Jasmin Charlotte

February 10, 2016 at 10:19 pm

These look gorgeous! So impressive, They would be ideal to top a cake with or something like that too!

Jasmin Charlotte
Reply
- Angela - Only Crumbs Remain
  
  February 11, 2016 at 10:19 am
  
  What a great idea to pop them on top of a cake 🙂
  Thanks for your kind comments Jasmin,
  Angela x
  Reply

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