Scroll down for the Baked Apple Roses recipe in honor of our newest princess, Stella Rose.
What a busy month April has been and the best part happened on Easter evening.
Our sweet Stella Rose was born!
Our baby announcement from Shutterfly.
The labor and delivery was easier and faster than big sis Ava and Stella was perfect!
This Mama made it to 41 weeks this time (and 40.5 with Ava).
Our first family of four picture!
She’s hear and happy to see us. Can’t you tell?
I always like to show my appreciation for the hardworking nurses
and doctors by bringing sweets!
I brought a basket of my Carrot Cake Oatmeal Cookies.
My parents and Ava visiting in the morning.
Saying “Hi” to her new little sis.
Just like with Ava I brought a onesie and fabric markers for all our visitors to sign.
I added it to a shadowbox to display in Stella’s room.
Celebrating her “birth” day with a gorgeous rose cupcake from Owl Always Love Cupcakes.
Family portraits with Sweet Rose
Stella is 12 days old here.
The Hood Family April 2015
Sisters
My love.
Stella Rose
My little baking baby!
I made these easy Baked Apple Roses in honor of our Stella Rose.
Baked Apple Roses
Makes 6 roses
Ingredients
- 2 apples sliced in half and cored
- juice from 1/2 a lemon
- water
- 1 puff pastry sheet thawed
- 3 tbsp apricot preserves or apple butter
- cinnamon
- powdered sugar for garnish
Instructions
- Preheat the oven to 375 degrees.
- Fill a medium bowl with water and add lemon juice.
- Cut the apples in paper thin slices. I used my mandolin. Do not peel.
- Add the sliced apples to the bowl of lemon water. This will keep them from browning.
- Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer.
- Unwrap the puff pastry over lightly floured counter. Use a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips.
- In a bowl, place three tablespoons of apricot preserves or apple butter with two tablespoons of water. Microwave for about one minute, so that it is easier to spread.
- Spread onto the dough.
- Drain the apples and lay the apples on the dough, overlapping and in a row up the side of the pastry dough strips.
- Fold up the bottom part of the dough over the apples  and carefully roll, seal the edge, and place in a greased muffin tin.
- Repeat with remaining roses.
- Sprinkle with cinnamon.
- Bake for 40-45 minutes until cooked through.
- Remove from muffin tin and dust with powdered sugar before serving.
Notes
Recipe adapted from Cooking with Manuela.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
For The Love of Food Blog
Start with two red apples. Cut in half. Do not peel.
Scoop out the core and discard.
Now slice them into paper thin slices.
I used my mandoline.
The perfect thin sliced apples!
Immediately add apples to a bowl of water with lemon juice.
This will prevent them from browning.
Microwave the apples in the bowl, for about 3 minutes,
to make them slightly softer.
Unwrap the puff pastry over lightly floured counter.
Use a rolling pin stretch the dough a little, trying to keep it in a rectangular shape.
Cut the dough in 6 strips.
The original recipe uses apricot preserves but I also like apple butter in the roses.
In a bowl, place three tablespoons of apricot preserves or apple butter
with two tablespoons of water.
Microwave for about one minute, so that it is easier to spread.
Spread onto the dough strips.
Drain the apples and lay the apples on the dough,
overlapping and in a row up the side of the pastry dough strips.
Fold up the bottom part of the dough over the apples.
Carefully roll, seal the edge, and place in a greased muffin tin.
Repeat with remaining roses.
Sprinkle with cinnamon.
Bake at 375 degrees for 40-45 minutes.
Sprinkle with powdered sugar before serving.
Hope you enjoy these as much as we did.
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