I hosted a brunch this weekend and wanted to make something that was aesthetically pleasing and very yummy. I found the idea for these apple roses on Pinterest, though I did a bit of changing to dedairyfy them and because I forgot to actually pin the recipe.
I’m afraid the measurements of the ingredients are just approximates as I didn’t have time to really measure everything out before my guests arrived, but they should be easy to recreate, anyway.
I should have followed my gut instinct with baking them in a muffin tin as they would stay shaped better.
1 package puff pastry (2 12″ X 12″ squares)
3 small cooking apples
2 tbsp white sugar
1/4 tsp salt
4 tbsp butter alternative (I used Nutiva coconut butter spread)
1/2 C brown sugar
1 tbsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla paste (or liquid vanilla)
Defrost puff pastry according to package directions.
Peel the apples, remove the core, cut into quarters, and slice as thinly as possible, or slice the halves on a mandolins and cut the slices in half afterwards to make crescents.
Place apple slices in a pot of water with white sugar and salt and boil 5 minutes until soft and bendable.
Melt the butter alternative and stir in brown sugar, cinnamon, nutmeg, and vanilla. Spread out on the two pastry sheets, leaving one narrow edge clear to assist with adhering one rolled up. Cut each pastry sheet into eight strips, lay 6-7 apple slices along the edge to where the rounded part of the apples stick up to form petals.
Spray muffin tins with cooking spray and place the roses separately into cavities. Bake at 425 degrees F / 220 degrees C for 15-20 minutes until golden. Remove from muffin tins as soon as they can be handled to prevent the brown sugar from solidifying and making them stick.