These deliciously tempting rose shaped dessert may look intimidating to prepare, but trust me you don’t need to be a pastry or a patisserie chef to make these. They definitely taste like apple pie, soft on the inside and a flaky crunchy texture on the outside courtesy of the puff pastry. Gorgeous to look at, and at the same time let’s not forget best representation for the gram. Talk about served up for a Christmas or Thanksgiving breakfast – not ashamed in thinking about Christmas when we just got half way through the year. A girl can dream.

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Making a baked apple roses

Prep time: 10 mins  Bake time: 45 mins  Total time: 55 mins

Serves: 1 pax

Yields: 2 roses

Here is what you will need, but definitely not cast on stone:

MAIN INGREDIENTS:

  • 1/2 an apple
  • 1/2 a lemon
  • Puff pastry dough
  • 2 teaspoons of peanut butter
  • Hot water
  • Cinnamon sugar
  • Butter -soften
  • Icing sugar

Important tools:

  • Ramekin tins
  • an oven
  • Sieve – Kichungi”
  • baking tray
  • sharp knife
  • chopping board
  • teaspoon
  • a bowl

Instructions:

  1. Preheat the oven to 200 C. Thinly slice the apple with the skin on.
  2. Place the sliced apples in a bowl, squeeze half a lemon and immediately add hot water to it. Mix and let them soak for 3 mins.
  3. Roll out a puff pastry dough then cut the into strips as shown in the video above.
  4. Each strip of the puff pastry, apply a teaspoon each of peanut butter.
  5. Drain the lemon water from the soaked up sliced apples to another container set aside. Place the sliced apples on a paper towel to dry out or pat them dry.
  6. Take each slice of the apple and place them half way with the skin on facing out of the puff pastry. The video above should guide you. Take the other half of the pastry dough and cover the slice halfway and press it down. The peanut butter should act as the glue.
  7. From one end, roll them together to form a rose shape. Repeat the steps for the others.
  8. Apply the soften butter to your ramekin tins – both bottom and sides. Place each rose in each cup. Sprinkle cinnamon sugar on top.
  9. Bake them in the oven for 40 -45 mins, or until the golden brown on the sides and slightly charred on  the petals”.
  10. Garnish with icing sugar on the top.

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NOTE: Points to consider:

a) You don’t need ramekin tins. Muffin or cupcake tins work just fine, however, you might need to increase the baking time by 5 or 10 mins more.

b) If you are allergic to nuts – peanut butter, there are plenty of other substitutes like jam, chocolate ganache, cheese cream, egg wash etc

c) The puff pastry dough – I bought it from Souk Bazaar supermarket  = ksh 295 – $2.95 at nextgen mall -Mombasa road. You can totally make one from scratch.

d)For the garnish, you can leave out the icing sugar and have it as it is, or add some chocolate shavings, jams, lemon/orange zest, cinnamon sugar, etc

e) If you are using ramekin tins – When removing them from the oven, use tongs that have been wrapped with a paper towel and tied with rubber bands on both side of the mouth of the tongs {Hope this makes sense}. Have a baking tray just below to place the hot ramekins on.

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That’s it for this video, hope I was of much help. Don’t forget to subscribe to my YouTube Channel, and stay tuned for the next video – On Monday.

Much Love, TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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