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.
All done.
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.
All done.
I swear these are beyond yummy!
Pomme Roses
Ingredients
- 4 Apples I prefer to use Gala
- 1 Pack of Puff Pastry
- Apple butter or preferred sweet condiment
- 1 lemon
- Spray Oil optional
Instructions
- Preheat oven to 375 degrees.
- Spray the cupcake tray with oil. I haven't always used it but find it can be helpful to remove the pomme roses when done.
- In a medium pot, fill it with water about 3/4 way up. Bring it to a boil and reduce the heat to a simmer.
- Slice the lemon and juice it. Add 3/4 of the juice to the water but hold on to the lemon slices. Once the juice has been added to the water, keep the lemon water on low simmer.
- For the remaining lemon juice, fill up a medium mixing bowl with cold water and add the juice to it. Set aside
- Roll out each dough sheet to about 9” x 14”. Roll it as thin as possible.
- Slice the dough into smaller pieces about 1.5” x 7”.
- Spread the apple butter onto each dough slice and set aside
- Core and cut the apples in half.
- As soon as the apples have been cut in half, rub the cut areas of the apples with the lemon slices to prevent browning.
- Using a mandoline (or you can also just thinly slice it free hand) slice the apples into thin slices.
- As soon as the apples are sliced, place them into the lemon water in the mixing bowl.
- Once each batch of the apples are sliced, cook for about 2 to 5 minutes or until the apples have softened enough to fold without breaking.
- Once each batch of the apple slices are cooked, scoop out and place on paper towels to dry.
- Take one of the dough slices and place it horizontally in front of you.
- Place the cooled apple slices onto the dough slice so that the bottom of the cut slice is around the mid horizontal point of the dough
- Place the second apple slice so that it overlaps the first slice about half way. Continue until you have cover the entire top half of the dough slice.
- Then fold up the dough slice so that it covers the apples.
- Gently roll starting from the left hand side, in a spiral roll, until you get to the end.
- Place the rose into the cupcake tray and continue making them until the tray is full.
- Place the cupcake tray in the oven and bake for about 20 to 30 minutes or until the dough is golden and is cooked through. The apple slices may start to burn and if that happens, cover with aluminum foil and continue cooking.
- Allow to cool briefly then dust the top of the roses with powdered sugar.
- Enjoy while still warm with your homemade ice cream.
- Also great at room temp.