Welcome to the July edition of “In Purrsuit of Flavours” where we join our host “fur-iends” The Canadian Cats and the French boys over at Easy Weimaraner’s Blog. This month’s theme is “Fruit loose and Fancy free.” Here’s Norman to walk you through our take on fruit-apple roses.
Thanks, mum. When you said we were going to make apple roses, I confess, I shook my head in disgust. Fruit, seriously? Barf. You know I’m not a fan of fruit, but being the good boy that I am, I thought “oh, all right,” I’ll do it for you because I know it makes you happy. As it turned out, I tasted a few of those apple slices and you know what…blimey…they were actually tasty.
There’s a old saying about eating an apple a day…well we’re gonna modernize that saying by combining apples with a cook’s best friend in the kitchen…puff pastry. So let’s get started, shall we?
Ingredients:
1 sheet of Pepperidge Farm puff pastry
2 red apples
Juice of half a lemon
1 TBSP flour to sprinkle the counter
3 TBSP of apricot preserves
Powdered sugar for decoration (optional)
Thaw the puff pastry at room temperature. Prepare a bowl half filled with water and the lemon juice. Cut the apples in half and core. Next, cut the apples into paper-thin slices (leaving the peels on) and place slices into the water/lemon to keep them from turning brown.
Microwave the apple slices to make them slightly soft and easy to roll. They should be cooked just long enough to bend without breaking. I think I did mine for a little more than 3 minutes.
Unwrap the puff pastry over a clean and lightly floured counter. Roll the dough into a rectangular shape approximately 12 x 9 inches (30 x 22 cm). Cut into strips, each about 2 x 9 inches (5 x 22 cm).
In a small bowl, mix the apricot preserves with 2 TBSP of water. Microwave for about a minute to make the preserves easier to spread a thin coating on each strip of dough. Arrange apple slices on one edge, overlapping one another but make sure the skin side sticks out a bit. Fold the bottom part up on to the dough’s edge. Starting at one end, carefully roll the dough, keeping the apple slices in place. Seal the edge and place in a greased, regular muffin tin. Bake at 375ºF (190ºC) for about 40-45 minutes until fully cooked. Sprinkle with powdered sugar when slightly cooled.
These are best eaten while still warm and crisp but they can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days. You can warm them up in the oven before serving.
Mum can enjoy the finished product; I’ll just happily munch on the leftover apple slices. My Ninja sister who detests fruit even more than me, just doesn’t realize what she’s missing.
So there you have it. A pretty and reasonably easy to make dessert using tasty fruit with just a couple ingredients.
Live, love, bark! 🐾
It’s a work of art, almost too beautiful to eat.
Almost.
You got that right! Nothing quite like the tasty of a juicy apple with some apricot preserves coating it, all wrapped up nicely in a flaky puff pastry. I’m drooling just thinking about them! 😄
Mmmmmm. Me too.
Norman, you are just the cutest chef ever!!! ♥ Those almost look too pretty to eat!
Thanks. It’s fun to make these and see people’s reaction to how pretty they are. Plus they’re delightfully tasty with the bonus of not being a heavy desert in summer.
I gained weight just reading this. Fat birds can’t fly.
Bwahahaha! They’re small so not too bad on the calorie front.
Both gorgeous and tasty… but way out of my league 😉
Don’t sell yourself short-it was far easier than I ever managed and I can barely tie shoes! 😆
They are gorgeous!!!! And I bet that they taste great.
They’re a nice way to top off a meal. Light but tasty. Plus they’re so darn pretty.
Lulu: “Those are so pretty, it’s almost a shame to eat them! But Dada says he still would!”
Charlee: “Dada is unconcerned with preserving aesthetic beauty, I guess …”
Your Dada is a smart guy. ☺️
I’m not a fan of fruits either, but I have never met a puff pastry dessert that I didn’t like, so I am 4 paws up on this one.
Love and licks,
Cupcake
Oh yeah…puff pastry makes everything taste better.
Wow, those sure look pretty…and yummy for sure!!
Thanks for a great recipe that is easy peasy!! (I still have to find a sub for phyllo sheets; aka puff pastry; like you used, that are grain free…yup…as if…)
They are really pretty and look fancy for a dessert. They aren’t hard to make, just a little challenging when slicing thin (I should have gotten out the mandoline instead of trying to slice with a knife-it’d have been much easier). Wish I could help you out with the grain-free puff pastry. Maybe Pinterest has a recipe (or 87)? 🙂
Looks SO good! Yum!
They are tasty and not too sweet.
I’m pretty sure you have my address. If not I can supply it. Just in case you need some feedback on this recipe.
🤣 on it!
Apples seem to be a popular fruit today. I wish I could eat those, but I think I will just devour them with my eyes. Oh no, my tummy is still growling!
You could substitute peaches for apples. If that helps. 😉
Either sounds wonderful. It’s the pastry part we can’t eat (especially Jeff).
Ahh, gotcha. Sorry ’bout that.
Those are beautiful!
This is a recipe I must try soon! 👍 😊
You’ll be surprised how lovely they turn out. And tasty too!
These are so pretty that I will have to make them. No problem slicing the apples on a mandolin…but i’ll have to make my own puff pastry as it is all but unobtainable here in the shops. So I’ll make a bulk lot and freeze the rest.
When you finally get around to making them, I’ll be happy to provide an assessment and critique gratis. You have my address.
😆 Erm…the ‘rose’ is in the mail?! LOL
Anyone who makes puff pastry from scratch is a master in my books!
It’s real pain to do in the tropics!
I can only imagine. I watched one of those cooking shows where the contestants had to make puff pastry from scratch for a dessert. I’d have walked off the show mid-episode if I would have had to do that. Lots of work…even if sinfully tasty and worth it.
They are absolutely gorgeous and they look so yummy!
They make a nice fancy dessert that’s pretty easy to make. Win-win in my books!
I remember seeing this recipe somewhere. Thanks for the reminder. I’ll have to make them for the next BBQ!! But bring them uncooked 😉
They always manage to garner lots of oohs and ahhs and are perfect to any get-together.
I bet! And they look mighty tasty
Anything with puff pastry looks tasty in my books.
You do have a point with that one… (Like Iain’s Wellington that even had vegetarians’ mouths watering…)
That is a totally cool recipe! Even my Mom can handle that…..oops….did I say that out loud???
Hugs, Teddy
Ha! You’re mum is a dynomite baker, Teddy!
Great job, Norman and they look so very good. I think I’ll try this.
Have a woof woof day, Norman. Scritches to you both, a smooch to you and a hug to mom. ♥
You’ll be glad you made these. They’re so pretty and a nice tasty dessert that isn’t too sweet. Great for summer get-togethers.
They turned out great! What a nice treat. 🍎
I love making these ‘roses.’ They always seem to be a big hit.
that looks super great!!!! do you think the mama can slice the apples that way? or will she make fu.. pastry thingies?
Bwahahaha. If she can slice apples thinly enough, the puff pastry will do the rest. 🤣