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Apple Rose

post #1 of 28
Thread Starter 

With fall almost at a close , I was having fun with some puff pastry and just wanted to share.

 

Two different colored apples for effect. Warm water (soften apples) with lemon juice to prevent oxidation. I used a mandoline for even thin slices.

 

  I chose apricot jam and I use this a lot in my baking but you can use any jam/jelly you like.

 

 This is the puff pastry, flawed.

 

 Roll out 2 1/2' X 10". The bigger the flower, the longer the puff. Spread a thin layer of jam/jelly and sprinkle with cinnamon

 

Line up the apple slices while alternating in color. Make sure the apple slice are higher than the pastry.

 

 Fold pastry over, gently press down as jam/jelly will serve as a glue.

 

 Once you roll it up, it will look like this

 

 Bake in oven 400 F for 25 minutes. Make sure to put a toothpick to hold ends. Bake. Cool, sprinkle with icing sugar.

 

 Final product, Apple Rose.

 

Note: 400 gr of puff pastry will give you 15 plus roses. The size of these are equal to a cupcake/muffin.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #2 of 28

The one strip pictured is rolled up to produce one flower?

post #3 of 28
Thread Starter 
Yes, that's right. The trick is to put the slices in warm water, pat dry, line on puff and then it rolls up in seconds.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 28

Pure artistry again Petals!

 

Thanks for the demo... do you roll it the way it is in the picture? or do you have to flip it so the smaller part of the puff-pastry is on the outside.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #5 of 28
Thread Starter 
Thanks Michael.

It was rolled out from bottom to top. The pic is a bit deceiving to the eye but the width is just as wide both top and bottom, although bottom part of pic looks wider.
I took the pic with my iPhone.

When you calculate the puff , maybe 2.99 for 400 gr plus 2 apples , some jam/jelly ( I like to empty that jar and just purée it, goes further) , these Apple rose's are so cost efficient .

They double in size.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #6 of 28

This is absolutely stunning. Petals you are extremely talented.  You never cease to impress!  I appreciate all the photos in the process.

post #7 of 28

Kudos many times over. Great stuff!

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 28
Thread Starter 
Thank you Colleen and Cheflayne, puff is such a versatile pastry to work with.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #9 of 28

@petalsandcoco

pretty cool!!  can I steel it and try it with frangipan? I won't sell it:D

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #10 of 28

@petalsandcoco  Brilliant!! Truly a lot of fun and your talent is so wonderful to witness through your pictures and gorgeous food.....thank you! :)

post #11 of 28
Thread Starter 
@ Panini: Lol, you can put your own spin on anything I make here ! tongue.gif

@ Fable: Thank you for the kind words, much appreciated .

ChefTalk is a soft place to fall for those who like to embrace a new concept/exchange of thoughts, it also inspires.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #12 of 28

@petalsandcoco

Oh, for some reason I didn't get the jam pics, I'll do that. I'm going to play with puff tomorrow. Did you roll it pretty thin? Puff flawed?

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #13 of 28
Thread Starter 
Yes, it needs to be thin , otherwise once it's rolled up the interior won't fully cook. (My own trial and error) . Also a thin layer of your choice of jam/jelly & the toothpick.
I thawed the puff in the fridge overnight.

I'm always open to new ideas.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #14 of 28
Look nice...
post #15 of 28

Stunning. :peace:

post #16 of 28

Très artisanal!

Stunning effect for such a simple technique.

 

Bravo! and encore!

Luc H.

I eat science everyday, do you?
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I eat science everyday, do you?
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post #17 of 28
Stunningly beautiful! You said it's about the size of a cupcake, so do you think it could be baked in a cupcake pan? Would that hold it together instead of using a toothpick? Just a thought.
post #18 of 28

Wow...just gorgeous!!!

 

Not long ago I came across the following for  'Puff Pastry Apple Rosettes'...

 

http://www.stonegableblog.com/puff-pastry-apple-rosettes/

post #19 of 28
Thread Starter 

Thanks everyone for the great support.

 

@ DH : I tried that , here was my first attempt with a large muffin tin. The problem was that it did not bake on the interior. 

 

Puff needs 400 to properly bake in my humble opinion , otherwise it won't puff up. The core just would not come to temp in the muffin tin.

 

@ Skyler: Yes, there are sites that have something similar but their recipes are not 100% accurate. The website that you posted has the jist but her slices are way too thick, her temp is off. She also needs a larger width of pastry to get the full effect. There are some sites that are using flat out pie dough, and that is it ok, but I was attempting to create something easy, minimal ingredients and cost effecient with a margin for profit and at the same time, catch the eye. 

 

 :  

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #20 of 28
Quote:
Originally Posted by petalsandcoco View Post
 

@ Skyler: Yes, there are sites that have something similar but their recipes are not 100% accurate. The website that you posted has the jist but her slices are way too thick, her temp is off. She also needs a larger width of pastry to get the full effect. There are some sites that are using flat out pie dough, and that is it ok, but I was attempting to create something easy, minimal ingredients and cost effecient with a margin for profit and at the same time, catch the eye. 

 

I can understand your thinking regarding easy, cost efficient, and eye-catching! 

post #21 of 28

Wow!!! That's look tasty.

If you don't mind, may I take this recipe?

Thanks ^___^

post #22 of 28

I think this may become a new tradition in a few households. At least the ones on this forum. Lol. 

post #23 of 28

This is awesome :)

post #24 of 28
Thread Starter 
This is a public forum , you are welcome to use use any recipe I post.
I hope you try it and if possible , share your project with us, we would love to see it !

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #25 of 28
Quote:
Originally Posted by petalsandcoco View Post

This is a public forum , you are welcome to use use any recipe I post.
I hope you try it and if possible , share your project with us, we would love to see it !

Thank you so much. Not too soon for my project ^_^

post #26 of 28

@petalsandcoco, played in the shop today. Of coarse I forgot my phone. I ended up using a thin single row. Pressing the apples into a single strip smeared with frangiapan and rolled. Used granny smith but were to brittle, ended up going with red delicious apples. Best tasting ones were the ones with plums and a sous vide mix of chestnut, sugar,pastry cream spread on the feuilletage.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #27 of 28
Thread Starter 

Pan, I should be working with you !

 

I'd like to try it with chestnut puree.....

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #28 of 28

Agree with everyone else, these look amazing.  We provide desserts for several clients, some of whom order a few hundred items for large banquets.  Would this be feasible for a large (100+) party? How long could they hold unbaked? How long if they are baked (e.g., we bake the day of or day before we deliver them) will they hold?

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