Apple Roses Recipe
Thanks to store-bought puff pastry, these apple roses are not nearly as hard to make as they look.
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View Cart4 Fall Baking Recipes to Use Up Those Apples
What to do with an overload of apples? Try your hand at making impressive apple-and-puff-pastry roses or throw together a simple apple crisp; swap your classic apple pie for a rustic galette or a caramel apple version. These four apple baking recipes make the most of the season.
PREP:
30 minutes
BAKE:
40 minutes
YIELD:
6 servings
Ingredients
- 3 cups + 1 tablespoon water
- 2 teaspoons lemon juice
- 2 pink or red apples, preferably Pink Lady or Honeycrisp
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 frozen puff pastry, thawed
- 4 tablespoons apricot preserves (use peach or apple jelly if unavailable)
- Confectioners’ sugar, to serve
Directions
- Preheat the oven to 375 F. Grease a muffin tin.
- In a medium microwavable bowl, combine 3 cups of water and the lemon juice. Core the apples (do not peel them). Using a sharp knife or mandolin, slice the apples into thin wedges. Place the apples in the water, making sure they are covered completely, and microwave them on high for about 2 minutes, until they are soft and pliable. Drain the water completely and set the apples aside.
- In a small bowl, combine the brown sugar, granulated sugar, cinnamon and nutmeg. Add the sugar mixture to the apples and gently toss them, so the apples are coated but stay intact.
- On a lightly floured surface, roll the puff pastry until an 8”x14” rectangle forms and the pastry is no more than ⅛” thick. Lightly dust the pastry with flour. Using a sharp knife, cut the pastry into 2” strips; you should end up with 6–7 strips.
- In a small, microwavable bowl, combine 1 tablespoon of water and the apricot preserves. Microwave for 20 seconds to make the apricot preserves easier to spread. Brush one side of a strip of pastry with the preserves. Lay the apple slices peel-side up, overlapping each other, over half of the strip of pastry. Fold the uncovered half of the pastry over the apple slices.
- Starting at one end, tightly roll the pastry so the apples create a rose shape. Repeat with the remaining strips of puff pastry.
- Place the roses in the prepared muffin pan. Bake them for 40 minutes, until they are golden brown, and immediately transfer them to a cooling rack. Just before serving, dust the apple roses with confectioners’ sugar.
Apple-Blueberry Crisp Recipe
This is everything an apple crisp recipe should be: cinnamon-spiced, not too sweet and simple to put together.
PREP:
15 minutes
BAKE:
45-50 minutes
YIELD:
8 servings
Ingredients
- For the filling
- 3 Fuji apples (or another sweet apple variety)
- 3 Granny Smith apples (or another tart apple variety
- 1–2 teaspoons lemon juice, freshly squeezed
- 1 teaspoon cinnamon
- 1 4.4-ounce container of blueberries
- ⅓ cup brown sugar
- For the topping
- ½ cup unsalted butter, cold
- 1 cup all-purpose flour
- ½ cup old-fashioned oats
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- Pinch of kosher salt
- Vanilla ice cream, to serve
Directions
- Preheat the oven to 350 F. Grease a 9”-square baking dish or a 10” cast iron skillet.
- Prepare the filling. Peel and core the apples; slice each apple into 8 wedges. In a large bowl, toss the apple slices with the lemon juice and cinnamon. Add the blueberries and brown sugar and toss until the fruit is well coated. Transfer the filling to the baking dish and set it aside.
- Make the topping. In a bowl, mix together the butter, flour, oats, light brown sugar, granulated sugar, cinnamon and a pinch of kosher salt. Use a fork to break up the butter until the topping farms small crumbles. Sprinkle the topping evenly over the filling.
- Bake for 45–50 minutes, until the apples are soft and the topping is golden brown. Check the crisp at the 30–minute mark; if the topping is browning too quickly, cover the baking dish with foil.
- Serve warm with vanilla ice cream.
Rustic French Apple Galette Recipe
Galettes are an easy way to use up seasonal fruit. Make your favorite pie dough (we like this butter version) and fold it into a freeform crust over a fruity filling, like this mix of apples and spices.
PREP:
20 minutes
BAKE:
45 minutes
YIELD:
8 servings
Ingredients
- For the crust
- 12 tablespoons (1 ½ sticks) very cold butter
- 1½ cups all-purpose flour
- ⅓ cup ice water
- ¼ teaspoon kosher salt
- 2 tablespoons + 2 teaspoons granulated sugar, divided
- Confectioners’ sugar, to serve
- For the filling
- 2 Fuji apples (or other sweet apples)
- 2 Granny Smith apples (or other tart apples)
- 2 tablespoons lemon juice
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- Pinch ground cloves
- Pinch ground nutmeg
- Pinch ground anise seed
- 3 tablespoons apricot preserves
- 1 egg
Directions
- Make the crust. Cut the butter into cubes and keep it refrigerated until you are ready to use it. In the bowl of a food processor, pulse the butter, flour, salt and 2 tablespoons of granulated sugar until they are loosely mixed. Pulse until a dough forms, add the ice water 2 tablespoons at a time as needed. Wrap the dough in plastic wrap and refrigerate it for 30 minutes.
- Prepare the filling. Core the apples (do not peel them). Using a mandoline or sharp knife, slice the apples to about ¼” thick. In a large bowl, toss the apples with the lemon juice, brown sugar, cinnamon, ground cloves, ground nutmeg and ground anise seed.
- Preheat the oven to 375 F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough until it is about ⅛” thick and a rough circle forms. Place the dough on the prepared baking sheet. Microwave the apricot preserves and a splash of water for 20–30 seconds to make them more spreadable. With a pastry brush, lightly coat the surface of the dough with the preserves.
- Leaving 1 inch of space around the perimeter of the dough, lay the apple slices in a concentric circle from the outer edge of the dough toward the center, until the whole surface is covered. Fold the edge of the dough over the apples to form a crust. In a small bowl, whisk the egg. Using a pastry brush, brush the crust with the egg. Sprinkle the crust with 2 teaspoons of granulated sugar.
- Bake the galette for 40–45 minutes, until the crust is golden brown. Use a fine-mesh strainer or cheesecloth to dust the galette with confectioners’ sugar. Serve warm.
Gluten-Free Caramel Apple Pie Recipe
A cross between a classic apple pie and a caramel apple recipe, this recipe from Megan Hastings of A Dash of Megnut is a soon-to-be new favorite.
PREP:
30 minutes
BAKE:
1.5 hours
YIELD:
8-10 servings
Ingredients
- For the pie dough
- 2½ cups gluten-free flour blend
- 1 teaspoon xanthan gum (omit if your gluten-free flour blend contains xanthan gum)
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons unsalted butter, very cold
- 4 tablespoons shortening
- ¾ cup ice water
- For the filling
- 3 pounds Granny Smith, Honeycrisp or other tart apples (about 6-7 apples)
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon pure vanilla extract
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
- ¾ cup homemade or store-bought caramel sauce
- 1 egg
- 1 tablespoon water
Directions
- Make the dough. In a food processor, combine the gluten free flour blend, xanthan gum if using, sugar, baking powder and salt. Pulse to combine. Cut the butter and shortening into cubes. Place them in the freezer for a few minutes if they are starting to soften, then add them to the food processor. Pulse until the butter is the size of peas.
- Place the mixture in a large bowl. Add the water, 1 tablespoon at a time, until the dough comes together (you may need a little more or less than ¾ cup of water). Form the dough into a ball, then slice it in half. On a piece of parchment paper, use your hands to shape each half into a disk. Refrigerate, wrapped, for at least 1 hour.
- Peel and core the apples; slice them into pieces about ¼” thick. In a large bowl, toss the apples, sugar, lemon juice, cornstarch, cinnamon, nutmeg, cloves and salt until the apples are coated.
- On a generously floured surface, roll one of the discs of dough until it is 12” in diameter and ⅛” thick. Carefully transfer the dough to a 9-inch pie dish; you should have about ½” overhang of dough. Pour the apple filling into the crust. Drizzle ½ cup of the caramel sauce over the apple filling and reserve the remaining caramel sauce for serving.
- Roll the remaining disk of pie dough into a 12” round. Cut the dough into strips about ½” wide. On top of the pie, weave the strips into a lattice crust, trimming them as needed. Fold the 1” of overhanging crust back toward the center of the pie to give yourself ample crust to crimp. Using your fingers, crimp the edges of the crust. In a small bowl, beat together the egg and 1 tablespoon of water to make an egg wash. Use a pastry brush to brush the crust with the egg wash.
- Bake at 350 F for 65–80 minutes, until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly during baking, loosely place aluminum foil over the pie. Let the pie cool for at least 4 hours before slicing it to allow the filling to firm up. Drizzle the pie with the remaining caramel sauce before serving.