I was travelling in Paris and stumbled on this quaint bakery shop. I walked inside and right away this pastry caught my eye. It was called, “pâte à la rose aux pommes.” When translated means apple rose pastry. When I tried it, I was shocked. The pastry was perfect and the apple was fresh and crunchy. Something I have never experienced before. It also had the perfect mixture of cinnamon and sugar.
I have seen the technique done by serval others and had to try it for myself. I must say it is one of the most unique recipes I have ever put together.
As it turned out, this apple rose pastry is so easy to make. It is a visually stunning and tasty recipe. The outcome was just like the bakery in Paris. It actually looked like the apple pastry in the professional bakery shop. There are no other words for the outcome but incredible and delicious.
Description
The visual aspect of the recipe is stunning not to mention the texture and flavour. It is made with a simple combination of puff pastry, butter, apples, cinnamon, and an egg wash. At first, the technique may seem fairly involved. In reality, however, the apple rose pastry recipe is simple and straightforward.
Ingredients
Instructions
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Wash the apples and slice them in half. Slice off the tops and bottoms. Using a sharp knife, cut them into thin slices maintaining the red peel of the apple. Cut the core out using a pastry cutter or core them before hand if you have an apple corer. Place them into a cool water bath to ensure they don't brown
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Lay the pastry out on a floured surface and use a pizza or dough cutter to cut it out into 4 sections. Roll it out into sections about 3 inches wide and 12 to 14 inches long. long.
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Add the sugar and cinnamon to a mixing bowl and mix until well combined.
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Brush or spread some melted butter over each piece of puff pastry followed by a dusting of the sugar and cinnamon mix.
Us as much or as little cinnamon mix as you wish depending on the sweetness level desired. -
Place the apples onto the pastry leaving them about half an inch from the edge of the pastry and overlapping each apple slice. Be sure the red peel of the apple sticks out about 1/4 to 1/2 an inch over the edge of the pastry.
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Fold the other side of the pastry over the non-peel side of the apple and brush it with some egg wash. Then apply another dusting of the cinnamon mix.
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Starting from one edge of the pastry roll it up (not too tightly). The outcome should be a rose shape with the pastry as a base.
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Brush some melted butter onto the inside of each of the ramekins. Add a pinch of sugar in and swirl it around.
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Put the rose pastry inside the ramekin, place in the oven, and bake at 400 degrees F or 200 C for 40 to 45 minutes until the pastry is golden brown.
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Remove from the oven and allow them to cool for 5 or 6 minutes. Using a knife cut around the edges to make sure the pastry doesn't stick. Turn the ramekin upside down so the apple rose comes out.
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Turn the apple rose right-side-up and dust with the powdered sugar, serve, and enjoy your easy apple rose pastry recipe.
Servings 1
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 1.52g8%
- Sodium 101mg5%
- Potassium 8.33mg1%
- Total Carbohydrate 24.6g9%
- Sugars 10g
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Note
Just a few notes when making the recipe. First off, you can use any type of apple you like. I like a sweeter apple, however, as it adds the extra richness and depth to the dish. I use store bought puff pastry. You can make it from scratch too; it's just a little more labour intensive. By all means adjust the cinnamon sugar mixture according to your liking.
This recipe is perfect as it is… I’ve made a zillion apple pies in my life, and always thought my own recipe was the best — but it turns out it wasn’t. This is the best. If you add cinnamon, or complicate the recipe in other ways, sure it makes it more like other apple pies, but, no, it does not make it better! TIP: If you are worried that the caramel-y glaze will ooze out — or if you’ve made it and had the juice/glaze sizzle up and out and onto the bottom of your oven — add an extra “lip” of pastry around the edges of the pie, like a little barrier to keep the sauce inside. Give it a while to cool down, and for the caramel to get really caramel-y… and you’ll be thrilled with the results!
Hi Hope. Fantastic. That’s great to hear and some super tips. Thanks so much.