It’s springtime, and flowers are blooming everywhere…including my kitchen! I’ve always been fascinated by the fact that we can eat certain flowers found in nature. However, as fresh and festive as edible flowers may be, I am one to heed the advice, “please don’t eat the daisies”. It’s not that I’m a pansy, it’s just that not all flowers are edible, and I don’t have the thyme to stop and study the roses. You can bet your sweet aster, my impatiens would get the best of me! But, on a larkspur, I found a quick and easy recipe for making my very own nosegay of Apple Roses. Now, THAT is something I am willing to wrap my tulips around! It was my first attempt at being a food florist, but I figured, “what the hollyhock”, and gave it a try…and, begonia, they turned out as soft and sweet as baby’s breath! I’m not being a narcissus, but I can tell you that of all the people that ate them, no one crocused. So, before you dilly dahlia with dandelions or tiger lilies, try this forget-me-not recipe for Apple Roses. You’ll be gladiola you did!
Ingredients to make a dozen roses:
1 frozen puff pastry sheet, thawed (in Japan, it’s called “pie sheet”)
2 red organic apples
1/2 lemon, juiced
1 tablespoon of flour (to sprinkle the counter)
3 tablespoons of apricot preserves (or other flavor of your choice)
cinnamon (optional for you, but a definite for me :-))
powder sugar or cinnamon-sugar for decorating (optional)
Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices. Paper thin slices are the key to this recipe! Leave the peel so it will give the red color to your roses. Straight away, place the sliced apples in the bowl of lemon water, so they don’t turn brown. Microwave the apples in the bowl, for about 3 minutes to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan on the stove. While the apples are softening, unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm). In a bowl, place three tablespoons of apricot preserves with approximately 1 tablespoon of water. Microwave for about one minute, so that the preserves will be easier to spread. Spread the preserves on each strip of the dough. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.
Place the apples on the dough, as shown here. Overlap them slightly, and sprinkle with cinnamon if you’d like.I likey very much!
Fold up the bottom part of the dough, and carefully roll and seal the edge. Then, place it in a silicone muffin pan. No need to grease the muffin mold if it’s silicone. Otherwise, be sure to coat it with a non-stick cooking spray or grease it by wiping it down with oil.
Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked. NOTE: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry. While the Apple Roses are still warm, sprinkle with cinnamon-sugar, or dust with powdered sugar once the roses have cooled.
Finally, take time to stop and eat the roses!