Vegan Apple Roses
Hello & Happy Thursday!!
Like many recipes that flood Pinterest, I get the urge to make, assume they are not that great, and then totally forget.
Until I had a craving for Apple butter, and then it just snowballed into Apple roses!
Truth: Although I have a lot of practice hours in the kitchen, the idea of creating something so aesthetically pleasing made me nervous initially. .
“They are too pretty, I said.”
“It has to be a nightmare to make these, I said”
I was wrong, I was all wrong..
If you’re craving a light and beautiful vegan dessert that doesn’t disappoint.. you have to give these Apple Roses a go!!
Why this recipe rocks:
Fun to make
Apple butter can be made in bulk
- 1 frozen puff pastry sheet, thawed
- 2 red organic apples (I used red delicious)
- half lemon, juice
- 1 tablespoon of flour, to sprinkle the counter
- 1 tbsp cinnamon
- powder sugar for decorating
- 5 apples washed and sliced - can keep or remove skins (red apples)
- 1/2 cup apple cider vinegar
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
- Thaw the puff pastry, it should take about 20-30 minutes. Keep covered as it thaws.
- Prepare a bowl with some water and the lemon juice. Cut the apples in half leaving the peel, remove the core and cut the apples into thin slices using a mandolin. Place the sliced apples immediately in the bowl with lemon and water to prevent browning.
- Lay out the dough and slice strips with a sharp knife. You can make them as wide as you like. fold the strips in half and layer on the apple butter and cinnamon. Layer the apples on top of each other leaving the peels of the apples hanging over the edge and overlap them.
- Leave the eyes with a bit of empty space so that you can fold them up easier making them appear as roses. Continue with the rest of the roses and place into muffin or silicon tins. Bake for 30-45 minutes on 250 until the petals become slightly crips and top with powdered sugar.
- Place all the ingredients in a slow cooker and place lid on top.Cook on low for 10 hours or more. Periodically stir to prevent burning and an even cook (color should turn a dark brown)
- Allow apples to cool, then place in a food processor or use an immersion blender to achieve a smooth texture.Store in a jar, refrigerate, keep up to two weeks