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Apple Roses in Shortcrust Pastry Recipe

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4 from 7 reviews

Delicate and visually stunning Apple Roses made with thinly sliced Pink Lady apples wrapped in buttery shortcrust pastry, dusted with cinnamon and raw cane sugar, and baked to golden perfection. This elegant dessert combines the natural sweetness and beautiful rose-like appearance of the apple slices for a charming treat perfect for any occasion.

Ingredients

Filling

  • 150 g Pink Lady apple (approximately one medium apple)
  • 2 teaspoons raw cane sugar
  • ¼ teaspoon cinnamon powder

Pastry

  • 320 g pre-rolled shortcrust pastry

Instructions

  1. Prepare the Apples: Wash and pat dry the Pink Lady apple. Cut the apple in half, remove the core, and slice very thinly into paper-thin slices with the skin on. The skin will provide the rose’s vibrant color and appearance.
  2. Season the Apple Slices: Sprinkle the apple slices evenly with raw cane sugar and cinnamon powder to enhance sweetness and add warm spice. Set aside to marinate gently.
  3. Prepare Pastry Strips: Roll out the pre-rolled shortcrust pastry on a flat surface. Using a ruler, measure and cut six strips approximately 1.5 inches wide from the short side of the pastry sheet. Place the strips in the refrigerator to chill for 5 minutes.
  4. Stretch Pastry Strips: Remove one pastry strip at a time from the fridge. Using a rolling pin, gently stretch each strip evenly from about 9 inches to 14 inches in length. This will make it more pliable for arranging apple slices.
  5. Arrange Apple Slices: On the top half of each stretched pastry strip, lay the apple slices lengthwise with the skin side facing outward to mimic rose petals. Overlap the slices so that about eight large slices cover the top half. Add three smaller slices just below this layer to form the inner bud of the rose.
  6. Fold and Seal: Fold the bottom half of the pastry strip up over the bottom of the arranged apples, pressing gently to seal them together and enclosing the apple slices. Seal the ends so the rose maintains its shape when rolled.
  7. Roll into Roses: Starting at one end, carefully roll the pastry strip up, keeping the apple slices secured and fanned out to resemble rose petals. Once fully rolled, seal and smooth the edge of the pastry seam.
  8. Prepare for Baking: Place each rolled apple rose into an individual muffin tray slot to maintain shape during baking. Repeat with all strips and refrigerate to firm up for at least a few minutes.
  9. Preheat Oven: Heat the oven to 180ºC (fan assisted).
  10. Bake the Roses: Remove the muffin tray from the refrigerator and bake for 30 minutes. Halfway through baking, rotate the tray to ensure even browning and even cooking of the apple roses.
  11. Serve: Once golden and cooked through, remove the apple roses from the oven. Serve warm, optionally sprinkled with additional raw cane sugar or brushed with melted jam or sugar syrup for extra shine and sweetness.
  12. Optional Presentation: To create a bouquet effect, insert a bamboo skewer through the bottom center of each cooled apple rose for easy display and serving.

Notes

  • Use Pink Lady apples or other firm apples with red skin for the best rose color and structure.
  • Slice apples as thinly as possible for delicate, flexible petals.
  • Chilling the pastry strips helps prevent tearing while stretching.
  • Turn the muffin tray during baking to achieve even caramelization and color.
  • Brush with warm apricot jam or simple syrup after baking for a glossy finish.
  • Serve warm for the best texture or at room temperature.

Find it online: https://marthatasty.com/apple-roses-in-shortcrust-pastry-recipe/