Thoughts:
The people have spoken, and the winner of my recent Twitter poll for the next recipe’s region was overwhelmingly Highgarden. I guess we are all in the mood for some green growing things and flowers after winter, huh? :)
These stunning little show-stopping desserts are actually easier to make than you might guess. You may remember seeing them as part of Margaery Tyrell’s ideal meal from last summer, but I’ve never quite stopped thinking about them since. They’re just beautiful as an addition to a feast spread, but they’re also a nice surprise dessert to a simple dinner.
The variations presented simply by the choice of jelly are numerous- personally, I really love a version with apple cider jelly, but consider also a rosehip jam (perfect for Highgarden), or a redcurrant, or even a thin layer of lemoncurd. Try them out, and see what you think!
Highgarden Apple Rose Recipe
Makes: about a dozen, depending on size
Prep: 45 minutes Baking: 20-25 minutes
Pie dough:
- 2 cups flour
- 1/4 cup sugar
- 1 stick salted butter
- cold water
Ingredients:
- 2-3 apples
- 1 cup water
- splash of cider vinegar
- 2 tablespoons brown sugar
- pinch each cinnamon and nutmeg
- 3 tablespoons jelly
- Powdered sugar, for dusting (optional)
Start off by making your pie dough so it has time to chill: combine the flour and sugar, then rub in the butter until you have only small pieces remaining. Gradually add in the cold water until you have a dough that comes together. Fold over on itself several times to encourage layering, then wrap in plastic and chill for at least an hour.
Preheat the oven to 375°F. Grease a standard muffin tin, and/or a mini muffin tin (I like making at least two different sizes for a nice look on the plate).
Combine the water, vinegar, brown sugar, and spices in a small saucepan over medium-low heat.
Slice each apple in half down the stem end, the scoop out the core using a sharp knife or the small end of a melon-baller. Slice the apples as thin as you can, then pop them into the prepared pan on the stovetop to keep them from browning. Stir the apple slices as you cook them for around 5-10 minutes, until they are starting to turn translucent but still hold their shape. Strain them out of the pan, and set aside to cool somewhat.
Take the pie dough out of the fridge and roll out half at a time on a lightly floured surface to about 1/4″ thick, and about 10″ wide (you can do shorter strips, or cut long strips in half if using a mini muffin pan). Cut into long strips about 1 1/2″ wide. Spread a very thin layer of jelly on each strip, then begin layering the apple slices on the top half of each strip, as below:
Fold the bottom of the strip up over the top, then gently coil the apples and dough into a cinnamon roll shape, which should give you that lovely rose shape on the top. Move each finished rose to the prepared muffin pan, then continue until all the dough and apples are used up.
Bake for around 25-30 minutes, or until the dough starts to turn golden. These apple roses are best served warm, and are also delicious with a little ice cream or custard sauce on the side.
Apple Rose with custard and redcurrants