Rose buns with apples made from puff pastry

Now I’ll show you how quickly and easily you can create roses from puff pastry with apples. As for me, this is not just an ordinary pastry, but one that can be created as a decoration for a festive table. I don’t think anyone will be able to resist such beauty. Moreover, they are not only beautiful, but also very tasty and moderately sweet.

If you already have puff pastry and apples ready and you're still wondering what you can make, then this option is literally for you. In this case, the dough can be either yeast or yeast-free, it does not matter. But in the 2nd case, the lower part of the products will be slightly larger.

I have made a detailed step-by-step recipe for you so that anyone can create the same “apple rose” buns. Once upon a time I prepared them for the first time, and, to be honest, it didn’t turn out very well, because the petals burst and did not lie smoothly, but then I simply prepared them incorrectly. And in this recipe, you will find everything in clear proportions, with tips to avoid such mistakes.

This recipe for apple roses made from puff pastry can also help out if guests are stopping by soon, but you don’t have anything to treat them to for tea. Believe me, they will be satisfied. I also recommend trying the recipe for savory apples baked with cottage cheese in the oven.

Ingredients:

Puff pastry – 240 g
Sweet apples – 3 pcs.
Water – 250 ml.
Sugar – 3 tbsp
Sweet powder - for sprinkling

Quantity: 12 pieces

How to create rose buns from puff pastry dough

Not everyone knows how to defrost puff pastry, but there is nothing difficult about it. I sprinkle a silicone mat with a small amount of flour and place a layer of dough on it, after which I leave it for 20 - 30 minutes so that it comes to room temperature. But such baked goods can be made from either store-bought or homemade dough; you choose the option that suits you best. And it can also be either yeast or yeast-free. I have the first option, but the initial actions for any type are monotonous.

At this time, I am preparing the base for beautiful baked apple roses. For this I choose reddish sweet fruits. Specifically, reddish ones are necessary in order for a beautiful border to come out. Then I wash them under running water and carefully cut out the core with the seeds, which we don’t need.

Try to cut the apple carefully so that you end up with as many beautiful slices as possible. The width of the pieces is a couple of mm and not thicker if you want them to bend perfectly and not burst. I advise you to take medium-sized fruits to make it easier to shape the product.

Then, you still need to soften them, for this I pour 250 ml of water into a saucepan and put it on the fire, when the liquid boils, add sugar. When it dissolves, I dip the prepared slices into this syrup and boil them in this way for about 2 minutes. It is important that over this period of time they become softer and simply bend. Thanks to these actions, the rose puff pastries with apples turn out really beautiful and neat, and the petals are not warped. After this is done, I drain the liquid, leaving only the fruit. To remove any remaining water from them, I place them on paper towels. If you don’t do this, then when you put in a wet piece and start wrapping, the dough will simply begin to spread out from the water and will not hold its shape.

Now the dough has already reached room temperature, so using a rolling pin, I roll it out perfectly so that a long rectangular layer comes out. After this, I cut it into short strips, of which I got 12 pieces.

On the upper part of the strip I put 5 - 6 pieces of apple, overlapping each other and carefully holding them, roll them up. I fasten the lower parts together so that the bottom comes out without holes.

Puff pastry roses with apples

Cooking: 20 minutes

Recipe for making puff pastry rosettes with apples with step-by-step photos. These roses are very easy to prepare, but despite their simplicity they look very beautiful, and the kids will be happy.

For such roses, apples of a reddish color are perfect, but if you wish, you can take several apples of different colors. Now I have cut the apples quite coarsely. If you cut them into thin slices and roll out the dough thinly, the roses will turn out to be the most careful and luxurious.

Ready roses can be lightly sprinkled with sweet powder. From time to time, for this recipe, the syrup is tinted with food coloring, and the apples change their color. But it seems to me that if you choose the right apples, this is excessive. For this recipe, it is better to preheat the oven in advance so that you can put the roses in the oven right away.

Because the dough is rolled out quite thin, and the apples are wet, the dough can become soggy and the rose will fall apart. That’s why it’s better to put them in the oven right away.

Ingredients

Puff pastry – 250 g
Apples – 2 pcs.
Sugar – 3 tbsp. l.
Water – 150 ml

Recipe for making puff pastry rosettes with apples

Dilute water with sugar and boil. I cooked using 2 tbsp. l. sugar per 150 ml. water. But here you can change the proportions, the main thing is that the syrup is sweet.

Core the apples and cut into thin slices. Apples can be cut both lengthwise and crosswise.

Dip the apples in small portions into the bubbling syrup and cook for 1-3 minutes, depending on the thickness of the slices. The apples need to be lightly cooked. The main thing here is not to overdo it. It is better to discard the boiled apples in a colander to remove excess liquid (if the apples are very wet, the dough may become soggy and the roses will fall apart).

Roll out the dough to a width of 2-3 mm. and cut into strips about 2 cm wide and the entire length of the dough. When slicing the dough, focus on the width of the apples; the width of the dough should be the same as the apple slices, or better if it has a small gap. From time to time, for this recipe, the dough is cut into small lengths, then the roses are made into 2-4 petals.

Sprinkle the dough with sugar and place boiled apple slices on top. Place the apples, skin side up. The apples must be laid out so that the dough protrudes slightly from below (3-5 mm), and the apple hangs slightly over the dough from above. If the apples are very thinly sliced, then it is better to lay them overlapping each other, and if you, like me, have the thickest slices, then they need to be placed next to each other.

Carefully roll up the dough and apples and form a rosette. The dough from below can be slightly pulled together to form a flower bud, and the apple-shaped petals can be slightly straightened; this must be done carefully.

Place the finished roses on a baking sheet lined with parchment paper. It is better to preheat the oven in advance. Bake the roses at 180*-200* for 10-20 minutes.

Place the finished roses on a plate.

If desired, you can sprinkle with sweet powder, this makes them look very beautiful, and somewhat reminiscent of roses in the snow.

Puff pastry roses with apples

The taste is just ordinary apple puffs, but the look is enticing! Only the shaping is unusual and naturally very dressed up when serving, which is also important and perhaps this is the main trump card when choosing this recipe. They will look luxurious on the table!

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Puff pastry roses with apples

Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	192 kcal
Belkov:	2 g
Zhirov:	9 g
Carbohydrates:	26 g
Used:	5 / 25 / 70
H 12 / C 42 / B 46

Production time: 1 hour 20 minutes

Step-by-step production

Step 1:

Prepare the food. Defrost the dough on the bottom shelf of the refrigerator without opening the packaging, or as the manufacturer advises. In principle, the dough is suitable both without yeast and with yeast, only the finished product needs to be put to proof for about 15 minutes. Apples are great for sweet and sour ones, the reddish color will be the most elegant. And take jam according to taste or availability, ideally apricot, peach, apple or the most sour cherry or plum.

Step 2:

Preparing SYRUP. Put sugar in a saucepan, pour in 2 glasses of ordinary water, you can take a little more water, but not more than 500 ml. Bring to a boil over low heat, stirring until the sugar is completely dissolved. If the syrup is ready before you have time to cut the apples, remove from the stove and let it wait.

Step 3:

In the meantime, let's prepare APPLES. To prevent the apple from darkening, I immediately pour about 3 glasses of ordinary cool water so that all the apples are hidden and add 0.5 tsp. citric acid. And only later do I start cutting apples. Wash them well, cut them into 4 parts and remove the core. Then cut into approximately uniform slices 2-3 mm wide, it is better not to eat the very edges, you can eat them with appetite.

Step 4:

When the apples are all chopped, bring the syrup to a boil again and add the slices in 2 steps, boil them for almost 1.5 - 2 minutes. Or a little less, it depends on the apple, how soft it is {in itself}. As a standard, the skin should not discolor, and the flesh should become flexible, plastic, but elastic. We take out the finished ones here with a slotted spoon and place them on a wire rack to cool and load the second batch. If the pulp “molds” a little during the cooling process, nothing terrible.

Step 5:

I took the dough from 5 small rectangular plates. Roll out the plate slightly in one direction so as not to move the layers, thickness is about 3 mm. Then cut crosswise into 4 or even 5 ribbons about 3 cm wide. I tried cutting wider and thinner. The thinnest ones in the product look more attractive, while the wider ones rise a little more during baking and melt like round barrels. The taste, of course, remains similar.

Step 6:

Grease a strip of dough with jam, stepping back a little from the top edge and the side, where the joint seam will be. We lay the apples overlapping, the top edge protrudes about 6 mm beyond the dough, and place the slices in a row from the middle. Then we bend the free edge of the dough by 1 cm and roll it up, but not too tightly. Moisten the joint space with a wet finger and pinch. Spread the rose petals a little.

Step 7:

Place the finished roses in a muffin tin, if it’s iron, grease it with vegetable oil, if it’s new silicone or paper liners, grease it too. I don’t lubricate or sprinkle anything on the rosette itself. Place the silicone molds on a cool rack. Bake in a preheated oven at 200′ for almost 30 minutes. Times may vary. After 20 minutes, it’s better to cover the top with foil so that the edges of the apples don’t burn. Ready when the dough is slightly browned.

Step 8:

Allow the finished roses to cool slightly in the mold, then take them out and sprinkle them with sweet powder when completely cooled. If desired, the powder can be mixed with cinnamon. You can serve it in portions, but all together on a large platter they look charming!

The main thing in this pastry is, naturally, the appearance of the product, the roses just beg to be placed on a festive table, they will decorate any tea party.

But they are not only beautiful, but also delicious. Puff pastry and jam are not a bad combination, and apples boiled in syrup, moderately sweet and soft, are a good addition.

Puff pastry roses with apples

Baking with apples is loved by everyone and is very popular, especially in the autumn. Pies and pies, charlottes and cakes – the choice is simply endless! Now I propose to prepare something special and very impressive - puff pastry roses with apples.

Total cooking time – 1 hour 20 minutes
Active cooking time – 0 hours 30 minutes
Cost – average cost
Calorie content per 100 g – 235 kcal
Number of servings – 12 servings

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how to make puff pastry rosettes with apples

Ingredients:

Yeast-free puff pastry – 500 g
Apple – 3 pcs.
Lemon – 0.5 pcs. juice
Water – 100 ml
Honey – 4 tsp.
Cinnamon – 3 tsp.
Sweet powder – 2 tsp.
Flour – 1 tbsp. (for dusting the working surface)

Manufacturing:

For puff pastry roses with apples, you need to cook the apples and defrost the package of puff pastry.

Take medium sized apples. If they have reddish skin, great, get the most contrasting color, but this is not important - they are also suitable with greenish skin.

In a microwave-safe bowl, combine water and lemon juice.

Cut the apples. First, cut in half and remove the core with the seeds, then cut into slices as thin as possible.

Immediately transfer the apple slices into lemon water and stir a little, so the apples will not oxidize and retain their own color.

Place the bowl of apples in the microwave at high power for 3-5 minutes.
The time depends on the variety of apples and the power of your equipment, so be guided by the situation - in the end you need to get softened slices that have retained their shape, but not turn this whole mass into porridge. When a suitable result is achieved, place the apples in a sieve to free them from excess water.

While the apples “dry” and immediately cool, prepare the puff pastry for work; it has already had time to defrost. Unroll the dough on a floured board and cut into 12 strips.

It’s not enough to roll out each one.

Grease with a small amount of honey.

Place the apple slices overlapping one half of the dough so that they extend slightly over the edge.
If desired, sprinkle with a little cinnamon.

Fold the dough strip in half, covering the apple slices.

Roll the resulting strip into a roll.

The resulting “roses” can be baked on a baking sheet. But I like it better in a muffin tin - this way they are guaranteed not to unfold and will retain their shape.

Bake puff pastry roses with apples at 190 degrees for 45 minutes. Make sure that the top does not burn; if necessary, cover the “flowers” with a piece of foil.

When ready, carefully (so as not to burn yourself) remove the roses from the mold and cool on a wire rack.

Sprinkle the finished puff pastry roses with apples with sweet powder. Enjoy!

Rose buns with apples made from puff pastry