The perfect dessert for Rosh Hashana (or any other time you feel like an apple pastry)! Looks super fancy and isn’t a lot of work, but most importantly, it tastes delicious! My dad thinks it’s much better than many of the pastries he’s had at bakeries, which also means it doesn’t last long in my house.
I first tried making this using Jamie Geller‘s recipe, and it was delicious. I wanted to try a vegan version and it tasted just as good, so I’ll be sharing a combo of recipes from All Recipes, Pepperidge Farms and Jamie Geller for their apple roses.
DIY Apple Roses
Makes 6 roses
- 1 sheet puff pastry
- 1 tablespoons flour for dusting counter
- 3 tablespoons apricot jam
- 1 large apple, with red skin
- 2 tablespoons lemon juice (optional, not required)
- ½ teaspoon rosewater (optional, not required)
- sprinkle of cinnamon (optional, not required)
- powdered sugar, for garnish
- Butter 6 ramekins or 6 muffin slots in a muffin tin (use vegan butter or oil if vegan).
- Remove the core of the apple, then slice it very thinly (like a chip).
- In a bowl, combine the apple in a bowl half filled with water (or with lemon juice and rosewater- I’ve done both, and both work!). Microwave for 3 mins. Now the apples are soft enough to bend when they are rolled. Drain the apples.
- Preheat the oven to 375℉/190℃.
- On a floured surface, roll out the thawed puff pasty dough so it is thin, but without any holes. Cut into 6 strips (each about 9 inch by 2 inch).
- Spread a thin layer of apricot jam in the center of each strip (0.5 tablespoon per strip). Arrange the apple slices so the skin of the apple sits just over the edge of the dough and overlap the slices. (If you like cinnamon you can add it here, it’s not required)!
- Fold the dough up from the end that doesn’t have the skin of the apple sitting up towards the end with apple skin sticking out.
- Carefully roll each strip so apple slices stay in place.
- Bake for about 40 minutes.
- Once cool (after 5-10 min) take out of muffin tin or ramekins and sprinkle with powdered sugar!
Tips: These are best eaten right after baking, when still warm and crisp. They can be stored in an air-tight container at room temperature for up to two days. Or in the refrigerator for up to three days. You can always warm them up for a few minutes by placing in the oven before serving.