How to Make Baked Apple Roses // Rosh Hashanah// Sonya's Prep

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in fat, while homemade dough can be more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, while margarine can be a cost-effective substitute.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia provides a low-calorie option, while brown sugar can be less expensive.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla flavoring

Vanilla bean offers a natural option, while flavoring is often cheaper.

Fill a bowl with water and squeeze in the juice of half a lemon to prevent the apples from browning.

Cut the red apple into quarters, leaving the core in and removing the seeds, then slice thinly using a mandolin slicer.

Drop the sliced apple halves into the lemon water to prevent browning.

Place the apple slices in the microwave with the lemon water for 30 seconds to soften them.

Take two mini puff pastry squares, combine them by the seam, and roll them out slightly before cutting in half lengthwise.

Spread about 1 teaspoon of lotus biscoff over the puff pastry.

Arrange the sliced apples on one half of the puff pastry with the skin side up in a ladder formation.

Fold the other half of the puff pastry over the apples like an envelope and roll it up to form a rosette.

Place the apple roses into a muffin tin and bake in a 375°F (190°C) oven for about 40 minutes.

Let the apple roses cool completely after baking.

Drizzle melted lotus biscoff over the cooled apple roses and dust with confectioners sugar for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens