Apple Roses Drenched in Rum Caramel Sauce
These apple roses are made with a buttery pastry, sprinkled with cinnamon and sugar and drenched in a rum caramel sauce. They make a beautiful dessert perfect for entertaining. Make apple roses in advance, reheat and serve when ready.
- Prep Time: 40 mins
- Cook Time: 30 mins
- Total Time: 1 hour 10 mins
- Yield: 8-10 Roses 1x
- Category: Dessert
- Cuisine: French
Ingredients
Units
Scale
Pastry
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter, (cold and cut into cubes)
- 1/2 cup Crisco/shortening (cold)
- 1/4 cup ice-cold water
Filling
- 2 –3 baking apples (see blog tips for apple varieties)
- brown sugar
- cinnamon
- Rum Caramel Sauce Recipe
Instructions
- 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. 1-2 minutes just until apples are soft and pliable. Remove from heat and drain.
- Preheat oven to 375ËšF. 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 1/2 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 of 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.
- Plating On a small plate pour 1/4 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.
Notes
Apple roses are a great make ahead dessert. You can make apple roses up to 2 days in advance. Reheat and serve warm or at room temperature.
Store roses in an airtight container in the refrigerator for up to 4 days or in the freezer in an airtight container for up to 2 months.Â
Nutrition
- Serving Size: 1
- Calories: 379
- Sugar: 17g
- Sodium: 139mg
- Fat: 23.6g
- Saturated Fat: 12.4g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 39.3
- Fiber: 2.5g
- Protein: 3.1g
- Cholesterol: 42mg