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Aloha Dreams
Fabulous Recipes, Cooking for a Crowd, & Dream Home Design
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HOME
STIR IT UP
EXPLORE
SAY YES!
AHONUI
PARTY
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Red Hot Rose Apples
These apple roses are showstoppers. They look elegant and taste even better, and guests are always impressed. The technique is straightforward once you break the work into steps, and the results are worth the effort. They’re perfect for weddings, Valentine’s Day, holiday feasts, Mother’s Day brunch, or any celebration.
Here’s how this recipe developed. I was coordinating food for a church Christmas party for about 100 people and wanted a festive dessert that honored a classic family favorite: my mom’s candied rose apples. Mom baked whole cored apples in a cinnamon-red candy syrup and filled them with a cream cheese-walnut mixture. Those are amazing, but I wanted bite-sized, elegant servings for the event.
I experimented with the trendy mini apple rose tartlets, but while they looked beautiful their flavor was underwhelming. The plain apple slices lacked depth, the cinnamon-sugar wasn’t bold enough, and some pieces tended to burn and taste bitter. So I combined the best parts of both ideas: cook the thin apple “petals” in my mother’s red-hot cinnamon candy bath, then assemble them into puff pastry roses and finish by drizzling the reserved candy syrup. The result was a hit—people went back for seconds and asked for the recipe.
These are easiest if you prepare them assembly-line style with a helper or two. Important tip: don’t try to make a large batch the day you’ll serve them. They freeze well, so make them ahead—up to two months—then bake before serving.
Along with a few packages of Pepperidge Farm puff pastry, the ingredients are simple and pantry-friendly.
[/et_pb_text][et_pb_image admin_label=”Image” src=”https://www.alohadreams.com/wp-content/uploads/2017/01/Temp-Rose-Apple.jpg” alt=”Apple Roses” show_in_lightbox=”off” url=”https://www.alohadreams.com/red-hot-rose-apples” url_new_window=”off” use_overlay=”off” animation=”off” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] [/et_pb_image][et_pb_text admin_label=”Intro Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]
Prep the apples by halving and coring them, then slicing very thin—about 1/16 inch—on a mandolin. Keep slices submerged in water with a little lemon juice to prevent browning while you finish slicing.
In a large saucepan over medium heat, combine water, sugar and Red Hot candies. Bring to a boil and stir until the candies and sugar dissolve. Some small pieces may remain; that’s okay. Drain the apple slices and add them to the syrup. Reduce heat and simmer, uncovered, for 5–10 minutes, until the slices are tender and flexible but not falling apart. They should take on a pretty red-pink hue. Remove with a slotted spoon and drain.
On a lightly floured board, roll one sheet of thawed puff pastry to about 10 by 14 inches. Cut it in half lengthwise, then into eight strips across, and then cut each strip in half lengthwise again so you have 16 long narrow pieces. Warm apricot jam with a tablespoon or two of water to thin it slightly, and brush a thin layer over each dough strip.
Arrange 5–9 apple slices along each strip, overlapping so the rounded skin edge sticks out a bit. Fold up the bottom edge of the dough to create a small pocket, then carefully roll the strip from one end to the other so the apple slices form a rose. Tuck and seal the end, and place each rose on a parchment-lined rack set inside a half-sheet pan.
To prevent burning during the long bake (about 50–60 minutes), use the following setup: place a half-sheet pan filled halfway with water on the lower rack; on the rack above, place the tartlets on a parchment-covered rack inside a second half-sheet pan. Cover the tartlets loosely with aluminum foil and bake at 375°F. Start checking at 50 minutes and continue until the dough is cooked through.
These tartlets take time—expect several hours to make a large batch—but you can freeze them raw on a parchment-lined sheet, then store in containers with parchment between layers. Thaw the poaching syrup and roses about 1 hour 15 minutes before baking, then bake as directed. When finished, lightly drizzle the reserved Red Hot syrup over the tartlets and dust with powdered sugar. They’re best warm and crisp but are also delicious at room temperature.
[/et_pb_text][et_pb_image admin_label=”Ingredients Image” src=”https://www.alohadreams.com/wp-content/uploads/2016/12/ingredients-apple-rose-tart-e1489855062946.jpg” alt=”Apple Roses” show_in_lightbox=”off” url=”https://www.alohadreams.com/red-hot-rose-apples” url_new_window=”off” use_overlay=”off” animation=”off” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] [/et_pb_image][et_pb_text admin_label=”Prep apples Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]
Here is the full recipe with timings, ingredients and step-by-step instructions provided in the recipe block below. Follow the make-ahead notes for freezing and reheating to make party preparation stress-free.
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Dessert
American
- 2 cups Water
- 1 cup Sugar
- 1 cup Red Hot candies
- 5 medium sweet red applesGala, Red Delicious, or Rome
- 1 lemon
- 2 tablespoons flour
- 2 packages Pepperidge Farm puff pastrythawed
- 2 tablespoons powdered sugar
- 1 half-sheet baking pans
- 1 parchment sheet
- aluminum foil
- 1 rack
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Thaw puff pastry at room temperature (about 1 hour).
-
If baking the same day, preheat oven to 375ºF and position racks as directed in the make-ahead notes. Line a rack with parchment paper.
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Fill a large bowl with water and add the juice of the lemon.
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Cut apples in half, remove cores, and slice about 1/8 inch thick (mandolin recommended). Place slices in lemon water to prevent browning.
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In a large saucepan, bring water, Red Hot candies and sugar to a boil over medium heat, stirring until dissolved.
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Reduce heat and carefully add the apple slices. Cook uncovered 5–10 minutes until flexible and red-pink. Drain with a slotted spoon and reserve the syrup.
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On a floured board, roll each puff pastry sheet to roughly 14 x 10 inches. Cut each sheet into 8 strips, then slice each strip lengthwise so you end up with 16 narrow pieces per sheet.
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Warm apricot preserves with a little water and brush a thin layer on each dough strip. Arrange 5–9 apple slices on each strip, overlapping with the peel edge visible.
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Fold up the bottom edge of the dough to form a pocket, then roll each strip from one end to form a rose. Seal the end and place on a parchment-lined rack inside a half-sheet pan. Cover loosely with foil.
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These freeze well. Freeze the assembled roses on a parchment-lined sheet, then transfer to freezer containers with parchment between layers. Freeze the reserved poaching syrup as well.
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About 1 hour 15 minutes before serving, remove roses and syrup from the freezer to begin thawing. Preheat oven to 375ºF with racks positioned per the baking setup below.
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Place a cooling rack in a half-sheet pan and line with parchment. Arrange tartlets on the rack and cover loosely with foil.
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Place another half-sheet pan on the lower oven rack and fill it halfway with water to prevent burning. Bake the tartlets on the rack above for 50–60 minutes, checking at 50 minutes for doneness.
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When done, drizzle reserved Red Hot syrup lightly over the tartlets and dust with powdered sugar. Serve warm or at room temperature.
Tarts store in an airtight container at room temperature up to two days or refrigerated up to three days. Rewarm briefly in the oven if desired before serving.
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I’m Betsy. Welcome — here you’ll find trusted, delicious recipes from quick family dinners to classic holiday favorites, plus guidance for cooking for large groups of 20 to 200. If you’re planning a big meal, say “Yes!” — I’ll help you every step of the way.
I also share the journey of designing and building a dream home in a tropical setting, room by room, with practical ideas and inspiration.
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