Apple Frangipane Peach Roses

I know, I know … Normally Valentine’s day is all about chocolate. And everything pink. Well, I am here to prove you wrong! Your Valentine’s day dessert buffet has to include these roses too. How romantic 🙂

In this post, I will show you how to make gorgeous Apple Frangipane Peach Roses. No chocolate in there! And they are definitely not hard to make, even though they look so stunning!

The “roses” a.k.a the choice of apples

Since it is Valentine’s Day, I opted for red apples. It is still winter and the apple selection isn’t that big yet, so I chose “Pink Lady”. You could also use Granny Smith, except you won’t have such colorful roses. Or, actually, you could mix your colours/apples for extra special roses.

You need to slice your apples 1-2 mm thin. I used a machine, since slicing by hand is quite time-consuming (nonetheless, I still managed to cut myself. People, be careful when cutting apples. With or without a machine).

And then, to stop the apple slices from browning, you place them into a bowl of hot water and lemon juice. The lemon juice stops the browning and the hot water makes your apples more “flexible” (some recipes skip this step, but I find it is really helpful when actually rolling the roses!).

And for extra caramelization, you sprinkle a little bit of brown sugar over the apple slices and the puff pastry.

The filling

These Apple roses are so easy to bake that you can even have two (or more!) fillings: I made a few roses with peach jam, and I filled the other roses with frangipane.

Peach Jam

I really like how the peach flavour contrasts with the sweetness of the apples. You could definitely also use a sweet-sour raspberry jam, or a tangy apricot jam. I added some cinnamon and brown sugar to the jam. Cinnamon just tastes great with apples.

Frangipane

Frangipane. Is. So. Good. It tastes a lot like marzipan, but is a whole lot better. Depending on the recipe, you actually use marzipan to make Frangipane. But the recipe I use just needs finely ground almonds and almond extract. And I strongly suggest to double the recipe; once you get started with licking the bowl, you won’t stop 🙂
Frangipane normally takes 2 hours to firm up, but since you are spreading it around, it does need to be a bit runny. So 30-40 minutes will be fine. Any longer, and you have to add a tablespoon of hot water to liquify it again.

Chocolate or nutella

A puff pastry dessert that is really Swiss would be to fill your roses with a cut up chocolate bar (or even Nutella or any other chocolate-hazelnut spread). If you use Nutella, you don’t add any extra sugar when rolling your roses.

Puff pastry and ideas to serve

I opted for store-bought puff pastry and cut it into 6 even strips. Next time, I would probably even make 7 strips, because the roses were a little bit bigger than I anticipated. But if that is what you want, go for it, and make your loved ones happy 🙂

You need a rectangle-sized sheet of puff pastry. On the long edges, make five or six small, even cuts. Then combine the small cuts and cut throufh the whole sheet, leaving you with six or seven small rectangles.

I suggest you serve these apple roses with whipped cream. Or if you are really treating yourself, get your secret stash of vanilla ice cream out of the freezer and pour a whole lot of caramel sauce over the roses.
Or, just keep it simple and dust the roses lightly with powdered sugar like I did.

If you make these Roses, please leave me a comment and rate the recipe! 🙂 And don’t forget to tag me on Instagram and Facebook.

Apple Frangipane Peach Roses

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• Author: Joelle
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 12 apple roses 1x
• Category: Puff Pastry
• Method: Baking
• Cuisine: European

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Description

The perfect romantic gift for Valentine’s Day! Who doesn’t love roses (especially if they are edible!). Puff pastry roses filled with apples, peach jam and frangipane.

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Ingredients

Scale 1x2x3x

Pastry and apples

• 3–4 apples (about 400 – 500g), I used Pink Lady
• 2 sheets of puff pastry
• fine brown sugar
• 1 bowl of hot water (about 1 liter of water per 500 g of apples)
• lemon juice (about 5 tablespoons)

Peach filling

• 50 g peach jam
• 3 tbsp brown sugar
• 1/2 – 1 tsp cinnamon

Frangipane

• 175 g butter, room temperature
• 100 g white sugar
• 75 g brown sugar
• 175 g finely ground almonds
• 2 large eggs
• 3 tbsp flour
• 1 tsp almond extract

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Instructions

Frangipane

1. Melt the butter and stir in the sugars. Add the salt, nuts and flour.
2. Add the eggs one by one. At this stage I warn you from licking 🙂
3. Lastly, add the almond extract. Place the Frangipane in the fridge for 30-40 minutes. If the Frangipane is too stiff afterwards, add a tablespoon of hot water. (There is leftover Frangipane if you don’t eat it all up).

Preparing the apples

1. Wash and then slice your apples. You want the slices to be about 1-2 mm thick. After slicing each apple, take the slices and place them in your bowl of water. Add the lemon juice and let soak for at least 10 minutes.

Preparing the peach filling

1. In a small bowl, add the jam, sugar and cinnamon. Stir it well and put aside.

Making the Roses

1. Prepare the puff pastry by making 5 or 6 small marks on either long side. Cut through the whole sheet, giving you 6 or 7 small rectangles.
2. Place some apple slices on the long edge of each of the rectangles.
3. If you want the jam filling, pour a tablespoon of the jam mixture over the half of the pastry that already has apple slices. Sprinkle about half a teaspoon of brown sugar over the jam and apple slices.
4. If you made the Frangipane, also spread about a tablespoon over the apple-slices.
5. Next, fold the puff pastry half over the apple slices.
6. Make the roses by rolling up your filled puff pastry. Place all the roses in a well-buttered cupcake-tin.
7. Bake at 200°C for 20-25 minutes, until golden brown.
8. Let cool for about half an hour. Dust with powdered sugar.

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