This lovely dessert is easy to warm up! Although shaping the flowers is a bit tricky at first, once you’ve got the technique, you’ll finish the preparation in a breeze. You can even let your creativity take over and vary the toppings … for example, when I have quince jelly, I brush the top of the apple roses and it’s simply delicious. Thank you Virginie for this recipe!
It is mandatory to soften the apples before baking them in the oven and to use muffin moulds.
- Juice of ½ a lemon
- 40 cl water
- 3 medium-size apples
- 40 g caster sugar
- Quince jelly, or any other jelly, or apple sauce
- A bit of icing sugar
- 30 g butter
- A pack of filo sheet
- Muffin moulds
- Step 1 Wash and cut the apples in 4 from top. Remove the core and cut thin slices. Warm the water up with the lemon juice and half the sugar, and gently place the apple slices in the pan to soften and to prevent oxidation. Poach for 3 minutes stirring regularly. Drain and let them cool off. My advice here is to save a bit of the syrup as you may have to poach some extra apple slices or if some slices break.
- Step 2 Pre-heat the oven to 180° and cut 5 cm-wide strips lengthwise. Melt the butter and start shaping the dessert. Set the strip horizontally in front of you. Brush it with butter. Place the apple slices flat on the filo, skin away from you, overlapping and slightly sticking out beyond the rim of the sheet. Gently add a bit of apple sauce at the base of the slices, a dash of quince jelly, a pinch of caster sugar, and start rolling, holding firmly the strip. Place the roses in the muffin moulds and bake for 35 minutes. Remove from the oven when the baking is done and let the roses entirely cool off before unmoulding.
- Step 3 Warm-up the apple flowers for a few minutes in the oven at 150°, and sprinkle with icing sugar before serving.