Baked Apple Roses by Any Other Name Are Something Completely Different

Every once in a while, I post a video solely based on something I saw online, and these baked apple roses are the latest example. I saw a photo of these somewhere on social media, and using that one image as my only guide, I whipped up a batch, which was a tremendous disaster.

I assumed that I could figure these out just by looking at the finished product, but that did not happen. I tried doing them free-form, and they completely unraveled as they cooked. I wish I'd taken some photos, but they basically look like they exploded.

So, I decided to find the source of the photo, and see how these are actually supposed to be done, which led me to the blog, Italian Chips. It’s written by a woman named Ana, who’s a Brazilian living in Italy, so I knew I was in good hands.Thank you, Ana!

Other than a couple ingredients, I pretty much followed her technique exactly, except I didn’t use puff pastry.  As I mentioned in the video, I used a new dough I’ve been working on, which is much faster version of puff pastry, that uses biscuit dough. Stay tuned for that, and in the meantime, really hope you give these gorgeous looking, and very delicious apple roses a try soon. Enjoy!

Microwave Note: if you don't have a microwave, just sauté your apple slices in a little bit of butter over medium heat, for about half a minute per side, or until flexible, but not soft. 

Muffin Pan Note: If you use a metal muffin pan instead of a ramekin, I would reduce the heat to 375F., and cook about 45, or until the pastry is well browned.

For 2 Apple Roses:

1 large red apple

2 pieces rectangular puff pastry, rolled less than 1/8-inch thick, about 3” wide by 12 to 14” long

melted butter as needed

cinnamon sugar as needed (1/4 cup sugar with 1 tsp cinnamon)

powdered sugar, optional
- Bake at 400F. for about 45 minutes, or until the pastry is well browned.
- If using metal muffin pan: Bake at 375F. for about 45, or until the pastry is well browned.

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