Time after time, across the years for decades, if not centuries, surveys have shown that recipients always prefer sweets over flowers on Mother’s Day. No contest here; whether we’re talking about a classic box of chocolate or a more elaborate dessert, appetites tend to win over aesthetics.
What if there was a way to get the best of both worlds? Give your mother and all the maternal figures in your life an edible bouquet this year, even if you’ve been sleeping on the event. These quick treats will have you seeing the situation through rose-tinted glasses. Simply wrap up apple slices infused in blushing beet syrup with flaky puff pasty for a beautiful treat that will blossom in the oven.
Versatile enough to present as a breakfast in bed, surprise midday snack, or nightcap to end the day on a high note. Just a little bit of effort goes a long way, in both baking and family relations.
- 2 Sweet Apples (Such as Fuji, Gala, Honeycrisp), Cored, Quartered, and Very Thinly Sliced
- 1 Cup Water
- 1/3 Cup Beet Juice
- 3 Tablespoons Maple Syrup
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Ground Ginger
- 1 Sheet (Half of a 1 Pound, 2 Ounce Package) Puff Pastry, Thawed
- Preheat your oven to 400 degrees.
- Combine the water, beet juice, maple syrup, lemon juice, and ginger in a small saucepan. Set over medium heat and add the apple slices. Bring to a gentle simmer and stir periodically, cooking until the fruit is lightly rose colored and just softened enough to be more flexible. Turn off the heat and let cool until you can handle the apple pieces comfortably.
- Slice the puff pastry into 1-inch wide strips with a very sharp knife. Thoroughly drain the apple slices, gently blotting them dry with a clean kitchen towel. Lay them in overlapping strips across the puff pastry, leaving the rounded tops of the apples peeking out above the top of the strips. Roll the whole arrangement up tightly, as if creating an individual cinnamon bun.
- Place the rolled pastry in muffin tins with the exposed apple slices on top. Repeat to fill the pan.
- Bake for 10 - 15 minutes, until the pastry is lightly golden brown and fully puffed. Let cool for at least 15 minutes to enjoy warm, or cool completely to serve at room temperature.
These apple roses are best enjoyed the same day that they're baked, but will keep for up to three days if stored in an airtight container in the fridge. Pop them in a 350 degree oven for 4 - 6 minutes to re-crisp if the pastry becomes soft.
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Amount Per Serving: Calories: 67Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 42mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 1g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.