Rosh Hashanah just got a whole lot sweeter with these beautiful apple roses!
Impress your guests this Rosh Hashanah with these gorgeous apple roses. Just a few ingredients and a little know how will produce these tasty treats.
Apple Roses For Rosh Hashanah
Servings
6 Servings
Ingredients
- 1 sheet puff pastry
- 1 tablespoons flour for dusting counter
- 3 tablespoons apricot jam
- 1 large apple with red skin
- 2 tablespoons lemon juice
- ½ teaspoon rosewater
- 1 egg
- powdered sugar for garnish
Instructions
- Remove the core of the apple, then slice it very thinly (like a chip).
- In a bowl, combine the apple, lemon juice and rosewater. Microwave for 3 mins. Now the apples are soft enough to bend when they are rolled. Drain the apples.
- Preheat the oven to 375℉/190℃.
- On a floured surface, roll out the thawed puff pasty dough so it is thin, but without any holes. Cut into 6 strips (each about 9 inch by 2 inch).
- Spread a thin layer of apricot jam in the center of each strip. Arrange the apple slices so the skin of the apple sits just over the edge of the dough.
- Fold the dough up.
- Egg wash.
- Carefully roll each strip.
- Bake for about 40 minutes.
- Sprinkle with powdered sugar!
Yes
I don’t have rosewater can I leave it out
It’s just to make it all shine, you can probably skip it.
Jamie ~
NOTE ~ I sent the below email in response to YOUR email & request this morning, but it was returned to me as “undeliverable”….:
I would make BOTH! (The “Apple Roses” for a SWEET
& HEALTHY New Year, and the “Carrot Cake with Cinnamon Frosting” for
a PROSPEROUS New Year filled with “SPICINESS” & just plain
GOODNESS!!!)
Wishing You, Your Family, & Friends a year filled with Health, Happiness, Peace, & Prosperity! ~
Cheryl Greenwald-Handelman & Family
Dumont, NJ & Spring Valley, NY
Enjoying your recipes ~ with THANKS! ~ for MANY years!
Looks beautiful and easy to do.
Wish I knew the best substitute for the egg in this recipe (horribly allergic) 😢
So great to hear, thanks so much for this nice comment. Shana Tova.
I’m really looking forward to trying out this dessert for first night Rosh Hashanah. (I’ve already made and frozen the individual noodle and leek cups!) Keep sharing! Wishing all a happy, healthy and peaceful New Year.
This is so clever, but I have a few questions:
1. Is this to be served hot, cold or room temp?
2. If made in advance, can this be frozen and then served when defrosted?
3. Any specific apple type recommended?
4. Why rosewater? What does it do?
Thank you.
I’ve been making these for a few years now, and they’re always a hit. But I haven’t been consistently able to keep the apples red (between the microwave and baking portions. Any suggestions? Is there a certain apple that’ll hold its color better?
Also, where does one find rosewater?