Skip to main content

Apple Roses ~ 苹果玫瑰花


These Apple Roses certainly do not need much introduction.  They were very popular on Facebook during the recent Mother's Day celebration and there are many videos on Youtube demonstrating how these lovely pastries are made.  It was 'love at first sight' when I saw these pretty sweeties on Youtube and I told myself that I just have to find time to make them.   Even if Mother's Day is over, these cuties can be given as a gift or to celebrate other occasions such as birthdays and anniversaries.  I've appended a video to show how they are made but also attach some pictures and recipe of how I made them for my personal reference.





Recipe for Apple Roses  ~   苹果玫瑰花

Ingredients                         

  • 4 medium size apples  ( I used the South African crunchy apples)
  • Juice of 1 lemon + 1 bowl of water to mix
  • 2 Puff pastry sheets (I used Kawan puff pastry, 8 " square)
  • 2 Tbsp jam + 2 Tbsp warm water to mix  (jam of any preferred flavour)
  • Cinnamon  (optional)
  • Snow powder or icing sugar for dusting
Method
  1. Defrost 2 sheets of Puff pastry in the fridge.
  2. Mix the juice of 1 lemon with a bowl of water, set aside.
  3. Cut the apples in half with skin intact, core the apples and slice thinly, about 2 mm thick.  Put the apple slices into the lemon water to prevent discolouration.  Microwave them, uncovered for 3 mins, to soften and become pliable but not mushy.
  4. Strain the apple slices and pat them dry with kitchen paper towel.
  5. Mix the jam and water, set aside.
  6. On a flour dusted board, lightly roll out a sheet of puff pastry, say to about 12 inches long or thereabout.  Cut up the pastry into 6 pieces, about 1.3/4 inch width.  Brush with jam.
  7. Arrange the apple slices halfway up the pastry, slightly overlapping them.  Sprinkle the cinnamon on the apple slices.   Then fold the pastry from the bottom, covering half of the apple slices.  Then roll up the pastry from one end to the other to form a flower.  
  8. Place them into the muffin pan.
  9. Bake in a preheated oven @ 180 deg.C for 40 to 45 mins.  Let cool in pan.
  10. Dust with snow powder or icing sugar before serving.
  11. Yield :   12 Apple Roses









I'm submitting this post to the Best Recipes for Everyone, May 2015 Event
(Theme :  My Favourite Desserts)  organized by Fion of XuanHom's Mom and
co-hosted by  Aunty Young



Labels:

Comments

  1. mui muiMay 21, 2015 at 12:26 PM

    Hi Cheah,
    These are so pretty!
    Can I have one please :D
    mui

    ReplyDelete
  2. Angie's RecipesMay 21, 2015 at 4:43 PM

    These roses are so pretty, Cheah.

    ReplyDelete
  3. Jasline @ Foodie BakerMay 21, 2015 at 4:46 PM

    This is indeed a very popular dessert these days! I would love to have cinnamon sugar on top of these apple roses, yum!

    ReplyDelete
    Replies
    1. Sokehah cheahMay 21, 2015 at 9:18 PM

      Yes, cinnamon sugar will pair well with the apples.

      Delete
  4. Nancy ChanMay 21, 2015 at 6:08 PM

    The apple roses are so pretty! Thank you for the recipe, photos and video to show how to make these apple roses.

    ReplyDelete
    Replies
    1. Sokehah cheahMay 21, 2015 at 9:19 PM

      Nancy, perhaps you can try to make this, very simple.

      Delete
  5. ann lowMay 21, 2015 at 8:30 PM

    Cheah, These apple roses look so beautiful like yellow roses. Well done! :)

    ReplyDelete
  6. kitchen flavoursMay 21, 2015 at 11:36 PM

    So beautiful! I would keep them instead of eating them! hehe! perfectly made!

    ReplyDelete
  7. ~ Nee ~May 22, 2015 at 6:15 AM

    Hi Cheah ,
    You make these seem so easy ... got to try them , lovely Nee ;-D

    ReplyDelete
    Replies
    1. Sokehah cheahMay 22, 2015 at 11:52 AM

      It's not that difficult, Nee. Give it a try, you'll be mesmerised!

      Delete
  8. UnknownMay 22, 2015 at 7:28 AM

    Wow! You did a great job! What a beautiful edible roses ^^ Thanks for sharing with such useful photos and videos. Have a great weekend ahead!

    ReplyDelete
    Replies
    1. Sokehah cheahMay 22, 2015 at 11:53 AM

      Thank you, Vivian... you enjoy your weekend too!

      Delete
  9. Aunty Young（安迪漾）May 22, 2015 at 6:12 PM

    Hi Cheah, these roses look absolutely beautiful! Your handiwork is really stunning. Thanks for sharing them to BREE! :)

    ReplyDelete
  10. Medeja- CranberryJamMay 23, 2015 at 6:46 AM

    Oh yes! These are on my list! They look so beautiful!

    ReplyDelete
  11. FionMay 25, 2015 at 3:16 PM

    Such pretty roses!!

    ReplyDelete
  12. Karen LuvswesavoryMay 25, 2015 at 8:58 PM

    Hi Cheah,
    Yes your apple rose tarts are so lovely ^-^!

    ReplyDelete
  13. OlaMay 29, 2015 at 3:10 PM

    they look absolutely delicious and perfect! Little beauties!

    ReplyDelete
  14. Nippon NinJune 3, 2015 at 9:51 AM

    Beautiful! I would like to take on the challenge of making this!

    ReplyDelete
  15. abcJune 5, 2015 at 1:43 AM

    delicious recipes
    more info

    all recipes
    <a href="http://healtyngoodfood4u.blogspot.com/>low calorie recipes</a>

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe