It’s here! You know it, just after the Superbowl, we have Valentine’s Day. That dreaded time of year when grown men run around like chickens with their heads cut off (no, even more than normal) in search of that perfect experience for those we love. Now having lots of excess cash around can make this easier, but if you – like me, enjoy giving your wife or significant other a tasty meal instead, then stick around and read this. More importantly, make this. I’m going to show you how to make a lovely bouquet of Apple Roses.

I’ve said it before, my wife is not into flowers, candy, jewelry (thank heavens) or just about any other material thing that is out there on Valentine’s Day. Yes, I know, very lucky. I tried all those other things for a very long time repeatedly expecting different results – none ever bought a true smile on her face. She was always grateful and very appreciative but never wanted or expected those things and most usually ended up in a drawer. So now I’ve discovered how to get that smile. All it takes is a special meal – the way to her heart is through her taste buds!

Couple of things when making this, your apples must be sliced thin. Not so thin that they become see through when sautéed or break or fall apart. If you look at the picture I’d say I cut them the width of a dime. Are they all perfect – no! But that’s where you practice your knife skills so you can make sure all the pieces are the same width the next time you do this. Please make sure you cut all the way through so the ends of the apple don’t stick together. You don’t want to have to pull them apart as you may break the slices. Mix the cinnamon and sugar with the melted butter, just swirl the pan around until it is even. Add the slices of apples and ensure they are all coated and soft .

To make the apple roses, wrap up the base of the apple slices in the puff, use a knife to fold the bare pastry over the apples. If the pastry gets too soft then refrigerate for 10 – 15 minutes to firm up. The visible pastry browns slightly adding to the beauty of the apple rose. Happy Valentine’s Day to my wife and to every one out there with or without a Valentine! And for my wife, you will never go hungry for my love! As always – enjoy!

2 sheets PC puffed pastry, thawed
3 Ambrosia, Gala or your favorite apple, unpeeled and sliced thinly
1 tbsp. lemon juice
2 tbsp. unsalted butter
1 tbsp. cinnamon powder
4 tbsp. granulated sugar
1/2 cup 35% cream
2 tbsp. lemon juice

Defrost the puff pastry on the counter for 30 minutes or in the fridge overnight
Slice the apples thinly – if you have a mandolin, you can use it to slice the apples
In a large non-stick pan, melt the butter, add the sugar, cinnamon and lemon juice – stir to combine
Add the apples in batches to the pan – don’t over crowd, spread and gently fold over – remove, set aside and repeat until all the apples are done – reserve the juice in the pan
When the apples have cooled, remove the pastry from the fridge – unroll
Heat the oven to 400f
Cut the puff pastry into 10 to 12 strips (about 1” wide)
Place one strip on a clean surface, place a cooled apple slice onto the strip covering only half the strip – repeat overlapping the apple slices – you should get about 5 – 7 slices per strip – see the pic below
Using a knife, fold the pastry without any apple over the apple to form a casing around the base, press slightly to ensure it holds it’s shape
Starting at one end, roll the pastry and apple slices towards the other end – gently press to seal the end onto the roll
Place in a muffin tin – repeat until all the pastry and apples are done
Bake for 17 – 20 minutes until the apples are caramelized and the pastry is baked around the base
– if using a non-stick muffin tin in good shape, you will not need to spray the bottom, they will easily come out when baked. If the pan is not non-stick or the non-stick surface is scratched (for goodness sake go out and buy new pans) you will need to spray the tins with cooking spray
While the apples are baking, heat up the liquid in the pan that the apples were in, add the cream and stir to combine, bring to a boil, reduce to a simmer – taste and adjust for sugar and cinnamon or more cream, let sauce reduce and thicken – not quite as thick as caramel
When the apples come out of the oven sprinkle with additional sugar and cinnamon (not part of the ingredients above)
Spoon the sauce onto a plate, place the apple on the sauce and put additional sauce on the apple rose
Serve immediately – with ice cream if desired