I haven’t blogged in 9 weeks. Sorry, here’s a dozen roses.
Life. She happens. And one day you wake up realising you have neglected your once-loved blog for over 9 weeks. And soon you find yourself trying to cook up anything trying to make up for the fact that you put something that was so integral to your daily rituals to the side that you actually forgot about it. What will make your followers feel better? No, what will make you feel better? Brownies, blondies, mud pie? Something cheesy, strange or downright creative? Well what says ‘I’m sorry’ more than a dozen roses? Even more, delectable edible apple roses…
I’ve seen hundreds of recipes for these pretty little desserts and I’ve generally always ignored even looking at the details. They just look like the type of complicated that I do not need in my life right now. But surprise surprise, this is actually one of the easiest dishes I’ve made in a long time, with the use of the least dishes too (a rolling-pin, a bowl, a bread board and muffin tray!) Be sure to make these either for a light dessert or delicious tea-time treat. Make them as you need them though, as they are best when they are fresh!
6 Red/pink apples
Half a lemon
1 Roll puff pastry (1 roll makes about 6-7)
Some peanut butter for spreading
Some apricot jam for spreading
Sugar for dusting
Icing sugar for dusting
Preheat oven to 180 degrees. Hull and half the apples. Slice horizontally in thin slices (the thinner the better), be sure to cut of the ends and throw them away. Soak sliced apples in a bowl of hot water and juice of half the lemon for about 30 minutes until the apples are soft and supple. Drain apples when they are ready to be used. Roll out the puff pastry with a rolling pin and cut strips of about 3-4 cm wide in length. One roll should deliver about 7 strips (one for flops). Spread each strip with peanut butter and jam, this will act as the glue for the apples. Start packing slices on pastry with the curved-side up. you can pack them quite generously with each slice overlapping another. Pick an end of the pastry and start rolling. Make sure to stick the other end of the pastry against the roll to make sure it won’t go loose in the oven. Cup the bottom down and stick in a prepared muffin tray. Complete with the remainder of the roses. Dust roses lightly with sugar. Bake for about 30 minutes until apples and pastry have slightly browned. When slightly cooled, lift out of the pan, dust with icing sugar and serve with a dollop of fresh whipped cream.
Happy eating! 😉
Prep time: 30 minutes
Cooking time: 30 minutes