Apple Raspberry Roses

Apple Raspberry Roses

Looking for a sweet treat option for the end of your social event? These apple raspberry roses are a perfect way to finish off and a perfect balance of sweet & tart in my view.

Thin apple slices soaked in lemon juice and rolled into a buttery pastry with raspberry jam, creating little roses, dusted in icing sugar. Just enough sweetness to serve with a dessert wine or liqueur.

These semi-sweet party treats only take 15 mins to prepare, then 30 mins to cook. There are many variations for these apple roses.

They have been a popular dessert for some time and the additional flavours are up to you. Whilst dessert bites are in the oven, you can be preparing the next canapé or appetiser.

While the apple-raspberry combination is a classic, you can explore various flavour variations. Consider using apricot jam, plum jam, lemon curd, custard, or even apple sauce for a twist.

Alternatively, you can mash raspberries or blueberries to spread on the pastry before rolling, offering a tangier profile for those who prefer less sweetness.

When incorporating a sweet appetiser option into the party menu, I normally stick to 2 sweet options as most people are satisfied with the savoury appetisers, but it is nice to have a couple of choices to cater to the sweet tooth.

Pair these apple raspberry roses with mini cheesecakes for a diverse sweet selection.

Stay tuned for my upcoming cheesecake recipe!

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Apple Raspberry Roses

(Serves 12 Prep 30mins)

You will Need:

• Puff Pastry pre rolled sheets: Puff pastry is my preference, however shortcrust pastry works well too.
• Egg wash: A mix of egg with a little milk combined and brush onto the pastry prevents it drying out and adds a gloss to the outside of the pastry.
• Large Pink Lady apples: (or any red apple variety) The larger apples are easier to work with and the slices tend to not get lost inside the pastry.
• Lemon Juice: Lemon juice added to a bowl of water, while you are slicing the apple, prevents the apple from discolouring as it oxidises.
• Jam: I have used 2 here. A raspberry conserve and a blueberry one. Apricot works as well.
• Fresh Raspberries or blueberries: Fresh berries for the centre of your flower gives a nice contrast even though roses don’t really have a centre so potentially you could leave the out- I want to put an emoji in here!
• Spray Oil: The spray oil is for the mould. I find even the silicone moulds are not entirely non stick, so add a light spray to make it easier for removal.
• Icing Sugar: The icing sugar is for dusting the finished product and adds a little sweetness. These are not overly sweet (just the way I like them) so a little more sweetness doesn’t go astray.

Instructions:

1. Preheat your oven to 180°C (356°F).
2. Take 2 sheets of puff pastry, keeping the plastic separator on the bottom side, and allow them to thaw for approximately 15 minutes at room temperature.
3. In a medium-sized bowl, fill it halfway with water. Slice a lemon in half and squeeze the juice into the water bowl, creating a lemon-water mix.
4. Wash the apples thoroughly and cut them in half, removing the core from each half.
5. Cut the apple halves into thin slices, keeping the skin on for added texture and colour.
6. Place the apple slices in the lemon-water to prevent browning and microwave them for about 4 minutes or until they are softened enough to bend without snapping.
7. Cut the full pastry sheet into 8 equal pieces, & the other 1/2 pastry sheet into 4, resulting in a total of 12 pastry pieces.
8. Spread a layer of your favourite jam or preserve onto each pastry piece, adding a fruity sweetness to the recipe.
9. Take 4- 5 slices of the softened apple and arrange them across the top of each pastry piece (on the long side), placing them skin side up. Ensure that the apple slices extend slightly beyond the edges of the pastry, about one-third of the way.
10. Fold the bottom end of the pastry up towards the middle of the apple slices, creating a base for the rose-shaped pastries.
11. Starting from one end, gently roll the pastry and apple slices together into a tight rose shape, ensuring the apple skin remains visible on the outside. Place each rose into a greased silicone mini muffin mould for baking.
12. Prepare an egg wash by whisking together an egg with a splash of milk. Brush this egg wash mixture onto each pastry rose, giving them a shiny and golden finish when baked.
13. Place cupcake mould on a baking tray and place in the preheated oven on the bottom third rack. Bake for approximately 30 minutes or until the pastry is golden brown and cooked through.
14. Keep an eye on the pastries while baking to ensure they don’t burn, adjusting the oven temperature if needed to achieve even baking.
15. Once baked, remove the pastry roses from the oven and allow them to cool slightly in the moulds before transferring them to a cooling rack.
16. Dust the cooled pastry roses with a sprinkle of icing sugar for an elegant touch and added sweetness.
17. Serve the apple rose pastries warm or at room temperature, allowing your guests to enjoy the delicious combination of buttery pastry, tender apple slices, and fruity jam filling.
18. These apple rose pastries make a delicious dessert canapé or snack, perfect for any occasion.
19. Serve & enjoy!

Apple Raspberry Roses

Recipe

(Serves 12 Prep 45mins)

Ingredients

• 1 1/2 Pre rolled Pastry sheets*
• 1 egg whisked with 1 Tbsp milk to make an Egg wash
• 1 Large Pink Lady apples (or any red apple)
• Juice of 1/2 Lemon
• 2 Tbsp Raspberry Jam
• Spray oil
• Icing Sugar for dusting

Method

1. Preheat oven to 180°C (356°F).
2. Thaw 2 sheets of pre rolled pastry leaving plastic backing on for 15 minutes.
3. Add juice of 1/2 a lemon to a medium bowl 1/2 filled with water.
4. Halve, core and finely slice apples
5. Soak apple slices in lemon water
6. Microwave apple slices in the water for approx 4mins until softened enough that you can bend without breaking.
7. Drain apple slices & pat dry
8. Cut pastry sheets into 16 pieces, spread an even layer of jam on each.
9. Place 4-5 apple slices overlapping each other across the top edge of the pastry (see photo above).
10. Fold the lower edge of the pastry up to the middle of the apple slices.
11. Roll pastry and apple slices into roses, place in greased silicone mini muffin mould.
12. Brush with egg wash and bake for 30 minutes at 180°C (356°F).
13. Cool slightly, then dust with icing sugar before serving warm or at room temperature.
14. Serve Warm or room temp. Enjoy!

Helpful Tips

• *You can use shortcrust pastry or puff pastry. I have used both in this post.

• Your apple slices need to be thin so they will roll properly and appear like petals.

• You need to cook apple slices just enough to soften not completely cook through.

• Make sure you drain the apple slices so the pastry doesn’t become soggy.

• Any apple variety is fine, the red ones create a pretty pinky red edge which looks better.

• I use a melon baller to get the core out of each apple 1/2.

• You could prepare these a couple of days ahead and store in an airtight container, leaving you more time on the day to prepare other appetisers.

Wine Pairing Suggestions:

Riesling: A slightly sweet Riesling with its fruity notes and balanced acidity can be a great match & a perfect balance with the apple and raspberry flavours.

Rosé: A dry or off-dry rosé with vibrant red fruit notes can enhance the raspberry component of the dessert while providing a refreshing contrast to the sweetness.

Late Harvest Wine: Consider a late harvest Riesling or Gewürztraminer for a dessert wine option. These wines have a natural sweetness that can complement the pastry and fruit flavours beautifully.

Sparkling Wine: A demi-sec or off-dry sparkling wine such as a Prosecco or a sweeter style of Champagne can be a delightful pairing. The effervescence and slight sweetness can cut through the richness of the pastry and enhance the fruity notes.

Moscato: If you prefer a sweeter wine, a Moscato wine can be a lovely match. Its aromatic sweetness and light effervescence can elevate the dessert experience.

Grand Marnier: This orange-flavoured liqueur with hints of cognac can add a touch of citrusy warmth to the dessert, enhancing the fruitiness of the apples and raspberries.

Chambord: A raspberry liqueur like Chambord can intensify the raspberry flavour in the dessert while adding a subtle sweetness and complexity.

Amaretto: With its almond flavour and slightly sweet profile, Amaretto can provide a nutty undertone that complements the pastry and fruit elements of the dessert.

Frangelico: This hazelnut liqueur can bring a rich, nutty note to the dish, enhancing its overall depth of flavour.

Cointreau: Another orange liqueur option, Cointreau offers a bright and refreshing citrus character that can harmonise well with the fruit components of the dessert.

Baileys Irish Cream: My Favourite but perhaps not with this recipe? For a creamy and indulgent pairing, Baileys can provide a velvety texture and a hint of sweetness that pairs nicely with the pastry and fruit flavours.

I have to say, my choice would be either Grand Mariner, Frangelico or Cointreau!