The ever so popular apple blossoms have been the internet (food) craze for the past few years and if you can believe it, I’ve never actually made them (well that’s before this past weekend’s dinner party that I held)! My first attempt at these show-stopping beauties was a huge success and I can’t say enough good things about this apple blossom dessert. They were the perfect individual serving and not too heavy after a big dinner party. These little treats looked stunning with a lovely combination of buttery pastry, baked apples and creamy rum caramel sauce. You can make them ahead of time so you don’t have to stress-out while entertaining your guests and did I say how beautiful they looked?! At the end of the night there wasn’t one apple blossom left. I guess my guests would say they enjoyed them too 😉
I know this dessert can come off as being a little intimidating for the at home cook/baker but I promise they aren’t hard to do, and with a few helpful hints you’ll be a pro at mastering the apple blossom.
Tips for Making the Perfect Apple Blossom
- Buy the right Apple!! If you don’t already know this, there are a lot of apples that handle heat differently making some better for sauces, baking pies and for just plain eating. You want to look for Baldwin, Cortland, Empire, Fuji, Gala, Golden Delicious, Granny Smith, Honeycrisp, Jonagold, Mutsu (Crispin), Northern Spy, or Pink Lady (Cripps Pink) for this recipe.
- Make sure when slicing your apples to keep the slices consistent in size. This will help while you are boiling the apples, and it will also help when you are rolling the apples up into blossoms. Also, the thinner the apple slices the better.
- Always, always lightly boil the apple slices to soften them. This will make rolling the apples into roses easier as the apples won’t break.
- Place muffin cups into your muffin tins so you can easily remove your apple blossoms without breaking them.
- For a pretty top, broil the tops of the blossoms for a minute to crisp up the apple slices, but watch them carefully so you don’t burn them.
I love this dessert paired with rum caramel sauce as it adds a bit of sophistication for a dinner party, but could easily go with a scoop of your favourite ice-cream.
With the holiday season fast approaching these apple blossoms will make a beautiful ending to your next dinner party. I hope you’ll get a little adventurous in the kitchen and try them out!
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup Stirling Churn 84 Unsalted Butter (cold and cut into cubes)
- ½ cup Crisco/shortening (cold)
- ¼ cup ice-cold water
- 2 -3 baking apples
- brown sugar
- Rum Caramel Sauce
- 1 teaspoon cornstarch
- ¼ cup white sugar
- ¼ cup packed brown sugar
- 2 Tablespoons Stirling Whey Butter
- 1 cup whipping cream
- 2 Tablespoons rum
- Make your pastry: In a food processor add flour and salt, blend until incorporated.
- Add cold butter cubes and pulse until butter resembles fine little crumbs.
- Add crisco/shortening and pulse until butter resembles fine little crumbs (don't overdo it).
- Slowly add your cold water and pulse until the dough forms into a ball, or gently shape it into a ball by hand. Flatten dough into a disc and wrap in plastic and refrigerate for 30 minutes.
- Meanwhile prep your apples: Cut the apples in half, remove the core and cut the apples in thin even slices. Make sure you cut the apples from the top of the apple to the bottom (starting where the stem is and cutting in slices down to the bottom butt). Leave the peels so it will give the red colour to your roses.
- In a large frying pan add water and bring to a boil, lower the temperature to a simmer. Add apple slices and simmer for approx. 2 minutes just until apples are soft and pliable. Remove from heat and drain.
- Preheat oven to 375˚F. Line a muffin tin with baking papers and set aside.
- For the Apple Roses: On a prepared work surface, roll out your pastry into a rectangle approx. 12 x 9 inches (30 x 22 cm). Cut the dough into strips, each about 2 x 9 inches (5 x 22 cm).
- Place apple slices (approx. 9 slices of apples overlapping) about ½ inch along the length of the pastry strip (see picture for reference) leaving the tops of the apple slices exposed over the pastry.
- Sprinkle about 1-2 Tablespoons of brown sugar at the bottoms on the apple slices and sprinkle with cinnamon. Now fold the pastry over the apple slices with the cinnamon and sugar to make a pocket with the tops of the apples poking out (see picture for reference).
- Starting at one end of your folded apple pocket, gently roll from one end to the other, creating a rose. Place the apple rose pastry side down into your prepared muffin cups.
- Repeat with all the strips of pastry, apples, sugar and cinnamon. You can use scraps of pastry to make more strips. I had approx.10 apple roses.
- Bake in the middle of the oven for approx. 30-40 minutes until the pastry is starting to brown.
- Make you Rum Caramel Sauce:
- In a small bowl mix together the cornstarch and sugars.
- In a medium sauce pan melt butter. Add sugar and cornstarch to the melted butter, stir with a wooden spoon. Add whipping cream, stir well and bring to a boil. Boil for approx. 30 seconds, while stirring. Remove from the heat, stir in Rum
- On a small plate pour ¼ cup rum sauce onto the center of the plate. Place an apple rose on top of the caramel and dust with icing sugar. Serve warm or at room temperature.