Beautiful and easy to make, apple roses are without a doubt one of those recipes that become a classic wherever they go: with the step-by-step detailed instructions, you will see that you turn to them on any occasion, from the day you You have a whim to turn on the oven to stay well with your invited diners.

We also bring a version of the fastest , because we suggest you make use of refrigerated shortcrust pastry. Thus, it is as easy as preparing the apple so that it becomes flexible, placing it and baking.

The day of the Book and the Rose is approaching, so we hope that these edible roses are not lacking on your table.

Ingredients (for 6-8 roses)

• 2 sheets of shortcrust or shortcrust pastry
• 4-5 red apples, firm (Gala or Pink Lady type)
• 1 lemon
• Sugar glass
• Cinnamon and brown sugar (optional)

Preparation

1. Squeeze the lemon and pour the juice into a large bowl with water. We booked.
2. We need thin apple segments of 1% apple. Therefore, we cut the apples in half, we remove the core and we cut very thin slices (we will cut segments one millimeter thick on each side of where the core of the apple was). We can help ourselves with a mandolin or a fine and sharp knife. We are transferring the segments that we cut in the bowl with water and lemon (to prevent the apple from oxidizing). We have not previously peeled the apple, because keeping the skin red will make the roses more beautiful, apart from giving them consistency.
3. Now we must soften the apple, so that it is more flexible and when forming the roses they do not break. To do this, you can put the bowl with the apple in the microwave for about 3 minutes, or put water and apple in a saucepan with water and put it on the heat. It is advisable to check the condition of the apple: remove it when you see that you can bend the segments, that they do not break. The thinner they are, the faster it will happen.
4. Roll out the shortcrust pastry and cut strips of about 5 cm lengthwise.
5. Drain well the apple that you had in water.
6. Prepare the Le Creuset muffin tin by lining it (brush with butter, sprinkle with flour, and rotate the tin to let any excess flour fall out).
7. It is time to mount the roses: place the rose segments along the dough, using only half the width of the dough, and overlapping them (as shown in the photo).
8. When you have placed the segments lengthwise, fold half of the dough over the apple and roll up the strip you have obtained (from one end, roll up the dough), thus obtaining the apple rose.
9. Place the rose in the cupcake mold, and repeat the process with the rest of the dough and apple, until finished.
10. Bake for about 50 minutes in a preheated oven at 180ºC, until the roses and especially the dough are baked. Place them at the bottom of the oven, so the dough cooks properly before the apples overcook.
11. Let pan cool on a cooling rack .
12. Before serving, sprinkle icing sugar on top, and a little cinnamon if you're as fan of it as I am.

Grades

• If you want to make homemade shortcrust pastry, you can follow the recipe you will see here . The dough, work it after being in the fridge for a while, and you should leave some thin plates to be able to make some decent roses (if you don't flatten the shortcrust pastry well, you would end up with very thick and unattractive roses).
• If you like cinnamon and the woody aromas of brown sugar or panela , apply them in advance: sprinkle both cinnamon and brown sugar on top of the roses before placing the pan in the oven.