Recipes/ Recipes: Desserts & Baking

Apple Roses with Lavender Jelly

Apple Roses

A few weeks ago I was lucky enough to attend a foraging course at Vale House Kitchen with Chris from the fabulous Heavenly Hedgerows, a local company that makes delicious treats from foraged and seasonal fruits and flowers. At the end, Chris sent us all home with a jar of her Lavender Jelly, pale golden and beautifully fragrant, and I immediately started trying to think of something scrumptious to make with it. I hit on the idea of using it in this simple but elegant dessert, as lavender makes the perfect partner for apple. Of course, if you can’t get your hands on any, apricot jam would do perfectly well instead.

Apple Roses with Lavender Jelly

Print Recipe
Serves: 6-8 Cooking Time: 1 hour

Ingredients

  • 500g ready-made puff pastry
  • 4 red apples (I used Royal Gala)
  • 2 tbsp Heavenly Hedgerows Lavender Jelly
  • Icing sugar, to decorate
  • Whipped cream, to serve

Instructions

1

reheat the oven to 190°C (180°C fan). Start by preparing the apples. Before you cut them, fill a bowl with cold water and a good splash of lemon juice. Then remove the cores, and cut into semi-circular slices as thinly as you can, placing each one into the bowl straightaway (this will stop them going brown).

2

Once you’ve cut up all the apples, roll out the pastry on a floured surface, until it’s about 5mm thick. Try to keep the rough rectangular shape intact, and then cut into long strips 5 cm wide – you should end up with between 6 and 8.

3

Next, pop the bowl of apples in the microwave and heat for about 3 minutes to soften up the slices. While that’s going on, warm the jelly or jam in a small saucepan over a low heat, to make it nicely runny.

4

Now is the time to assemble the roses. Spread a pastry strip with the warm jelly, then lay the apple slices on top – I’d suggest dabbing each one briefly on a piece of kitchen paper to get rid of the excess moisture. Fold the bottom of the pastry up over the apple (see the picture) and then carefully roll up the rose and pop into a silicon muffin tray. Repeat with the rest of the ingredients.

5

Bake for 40 minutes, then allow to cool briefly in the tray before transferring to a wire cooling rack. Serve dusted with icing sugar and with a little whipped cream on the side.

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