I love apples, anything to do with apples really. Apple Slice, Apple Pie, Apple Crumble... you name it. So when I saw a picture of apple roses I immediately had to check it out and I am so glad I did. These apple roses combined with my recipe for homemade caramel, dusted with cinnamon and icing sugar, have become one my top favourite apple desserts.
1 x 395g tin of condensed milk
2 tablespoons of butter
2 tablespoons of brown sugar
2 large apples, I used royal gala
Juice of half a lemon
1 bowl of water
Flour for rolling
9 teaspoons of the homemade caramel
1 1/2 teaspoons of cinnamon
1 sheet of puff pastry
Icing sugar for dusting
To Serve (Optional):
1 punnet of raspberries
300g whipped cream
cocoa for dusting
In a medium sized bowl, mix together the condensed milk, butter and brown sugar until combined.
Heat in the microwave for 30 second increments until thick. Stir after each interval.
Preheat the oven to 190 degrees C.
Thaw out the sheet of puff pastry in the refrigerator.
Add the lemon juice to the bowl of water.
Core the apples and cut them in half. Leave the skin on.
Slice the apples thinly, approximately 3mm wide.
Place the apple slices into the bowl of lemon water.
Microwave the apples for 2-3 minutes until they bend but aren't too mushy. Drain the water out of the bowl and set the apple slice aside to cool.
Heavily spray a muffin tray with canola spray.
Flour a clean surface and roll out the puff pastry so it keeps the same width but is a tad longer.
Using a pizza cutter, slice the puff pastry into 6 long strips.
Spread 1 1/2 teaspoons of the caramel onto each strip from end to end. Sprinkle each strip with cinnamon.
Layer the apples on the top half of each strip so that they are slightly overlapping. Fold the bottom of the pastry over the lower half of the apple slices.
Carefully roll the puff pastry from one side to the other.
Bake in the oven for 30-40 minutes or until the pastry is golden brown.
Sprinkle with icing sugar.
Either serve the roses hot or set them aside to cool before serving.
Optional Serving Suggestion:
Using a piping bag, pipe the caramel onto the plates in a circular pattern.
Dollop teaspoons of whipped cream around the edges of the plate. Place a single raspberry on each dollop of cream.
Position the Caramel Apple Rose either to the middle or the side of the plate. Dust with cocoa.