I first came across what I have come to call Pomme Roses, a coupla years ago. Pomme roses aka apple tartlets aka apple roses are these beautiful, flakey scrumptious desserts. These are apple slices wrapped in a puff pastry and rolled to look like roses then baked until the pastry is golden brown.
I have enjoyed making them for class and the kids have too. If you are one of those people who dislike most desserts because they are too sweet, then this is the perfect dish for you.
What I like about Pomme Roses is that you don’t need a lot of ingredients: puff pastry, apples, sweet condiment and lemon. It is not a technically challenging recipe to make and it does not take a lot of time.
So check out the recipe below.
First step, using a medium sized pot, fill it up about 3/4 full. Bring to boil and then lower the heat to a simmer and add the lemon juice.
In a medium bowl, add cold water and about a teaspoon of lemon juice. Mix well and set aside
Wash the apples and then working one at a time, slice in half. Optional: you can core the apple first. I admit that I have not had the best of luck coring apples before cutting them. For one of our classes in February 2019. I wasted 5 apples trying to core them. Read on below for how I core my apples for this recipe
As soon as you slice the apple, brush the cut surface with the lemon slices to prevent browning.
I used a mandoline instead. It gives me equally sized apple pieces.
Or you can slice the apple using a knife instead.
As you cut the slices, place them in the cold lemon water until you have a batch big enough to cook.
Because I had so much trouble coring the apple before slicing it, this has become my preferred method. I took a couple slices of the apples resting in the bowl of lemon water and then I used the corer to cut the hard middle parts. As I cut, I put them back in the lemon water until the whole batch was done.
Once the first batch was done, add the slices to the simmering water and cook for about 5 minutes. You want the apples to be soft but still hold their shape. Once cooked, scoop them out of the water and place in colander or baking sheet lined with paper towels. Keep the lemon water simmering on the stove.
Meanwhile, open up a package of the puff and roll it up to a rectangle sized about 14″ x 8″. Using a pizza cutter, slice the puff pastry into 7″ x 1.25″ slices. You should end up with about 12 slices. Then place the first slice in front of you.
Spread the apple butter, raspberry jam or preferred sweet condiment all over the surface.
Starting from the left side of the dough, place the first apple slice on the top left corner.
Place the next apple slice by overlapping the first slice. Continue to add the apple slices. Depending on how long your pastry slice is, you will end up with 4 to 6 slices.
Fold up the bottom of the pastry to cover the bottom of the of the apples.
Next, starting on the left hand side, gently roll the pastry and apples onto itself.
It will be a spiral roll.
Once the rose has been made, put it into the cupcake tray. Of note, for the first time ever, all my roses stuck to the cavities in the cupcake tray. So spraying the cavities with some oil may be helpful.
All ready to hit the oven.
I swear these are beyond yummy!