Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Roses Are Red Apples

on April 17, 2015

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A dear friend sent me a link for a video on how to make these elegant and easy red roses. It just so happens that it’s Steve’s birthday today so I thought I’d surprise him with these. He’s  a huge fan apple pies so I thought this would be perfect.

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I have two Red and Delicious apples with the core removed and sliced really thin. I also have a bowl half filled water that I’ve added the juice of one lemon. Just place the sliced apples into the lemon water and microwave for 3-4 minutes. You just want the apples to be pliable and somewhat blanched, to help them on their way for the baking process. Next drain off the water from the apples, using a strainer.

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In a small bowl I have half a cup of Apricot preserves and 1 tablespoon of water. Stir together and microwave for just 1 minute. Mix with a spoon so that the preserves are nice and spreadable. I also have some ground cinnamon for the apples. It adds some sweetness and warmth.

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I always have puff pastry in my freezer. It comes in handy whenever you need a dessert in a hurry. I let the puff pastry defrost in the frig for about an hour. Flour a marble surface and pastry. Roll the pastry out until it’s half the thickness (almost double in length),and the creases are smooth. Cut into 6 equal strip cross wise. Starting by cutting the dough in half, and the half into thirds.

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Brush the apricot preserves over the pastry dough and lay the apple slices where they hang over the edge of the pastry. Sprinkle a little ground cinnamon over each apple. Grab one end of the dough and roll up the pastry very gently.

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I place them into muffin tins and lightly dust each one with a little Turbinado sugar. I bake them off in a 350 degree oven for 35-40 minutes.  When they come out, golden and puffed up, I brush them again with the same apricot preserves that I used earlier. It gives the roses a beautiful shine. Finally, after they’ve cooled I dust them with a little powdered sugar.

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Yields: 6 roses
Prep Time: 5-10 minutes
Inactive prep time: ! hour for pastry to defrost
Baking time: 350 degrees for 35-40 minutes
2 Red and Delicious apples (cored and thinly sliced)
1/2 cup of Apricot preserves
1 lemon juiced
3-4 cups of water
1 tablespoon of water for apricot preserve
1 sheet of Puff pastry cut into 6 equal strips
1 tablespoon of ground cinnamon
1 tablespoon of Turbinado sugar ( or granulated sugar)
Set oven to 350 degrees. Have the apples sliced, microwave for 3-4 minutes in the water and lemon juice. Strain the water off. Roll out the Puff pastry and cut into 6 equal strips. Mix the apricot preserves with water and microwave for 1 minutes. Mix well and then brush over each strip of pastry. Lay the apple slices so that they hang over the top edge of each strip. Sprinkle with a little ground cinnamon over each apple. Gently take one end of the pastry and roll the apples along with the pastry as seen in the pictures above. Place all 6 into a muffin tin pan, and sprinkle a little Turbinado sugar over each one. Bake for 35-40 minutes at 350 degrees. Once completely cooled, remove from the pan and dust with powdered sugar.

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