Apple Roses

Every fall, one of our family rituals is to frequent nearby orchards to pick apples, berries, and pears. Eating them fresh is best, but if you have a surfeit of apples on hand, as I often do, it’s fun to also stew ‘em, stuff ‘em, or bake ‘em up in a little dough. Here’s a beautiful, plant-based version of apple roses, low in fat, without refined flours or sugars, eggs, oils, or butter. Apple roses are a fanciful, eye-catching, tasty way to dress apples up for a treat! 

 

  • Total Time: 1 hour 10 minutes
  • Prep Time: 25 minutes
  • Yield: 6 roses

Ingredients

  • 1¼ cups whole wheat pastry flour or your favorite gluten-free flour or blend, plus a bit extra when rolling out dough 
  • 1½ teaspoons baking powder 
  • 4 teaspoons date sugar, ground finely 
  • 1½ teaspoons Ceylon cinnamon 
  • 1/4 teaspoon ground cloves 
  • 1 banana, sliced 
  • 1 teaspoon vanilla extract 
  • 2 red organic apples 
  • 1 lemon, juiced 
  • 2/3 cup water 
  • 4 Tablespoons date or apricot paste from ½ cup dried fruit, or your favorite fruit preserve 
  • ½ cup raisins, rehydrated in water for ½ hour, drained 
  • Date sugar to sprinkle before baking 

GARNISH: a very light dusting of Ceylon cinnamon, date or confectioner sugar (optional) 

Apple Roses

Directions

Preheat oven to 375°F/190°C. 

TO MAKE THE DATE OR APRICOT PASTE 

  1. In a nonmetallic bowl, barely cover dates or apricots with water and microwave for 2 minutes. Cool. 
  2. Process both the fruit and soaking water in a food processor or high-speed blender until very smooth. 

TO PREPARE THE APPLES 

  1. Pour lemon juice into a medium-large microwaveable bowl; add water. 
  2. Quarter and core apples, then cut into 1/8-inch-thick slices with a mandoline or by hand. 
  3. Immediately toss apples in acidulated water and microwave for 2 minutes on high, or cook on a stovetop over low heat for 5 minutes or until apple slices are softened and pliable but not mushy. 

TO MAKE THE DOUGH 

  1. In food processor, combine flour, baking powder, date sugar, spices, and banana. 
  2. Run processor until dough is uniform and gathers into a soft, moist, and light ball. Add flour or a few drops water if dough is too dry or wet.
  3. Cover a board with parchment, dust lightly with flour.
  4. Cover dough ball with parchment and roll to 1/8” thickness. 

TO MAKE THE APPLE ROSES 

  1. Cut dough into 2-inch x 9-inch strips. For each strip: 
  2. Spread a generous layer of fruit paste/preserves. 
  3. Shake apple slices dry and, with rounded apple edges outward, overlap slices half on/half off upper edge of dough. 
  4. Sprinkle raisins lightly over dough. 
  5. Fold up bottom edge of strip over the bottom of the apple slices to secure them. 
  6. Roll up apples and dough like a jelly roll, moistening the edge to seal. 
  7. Bake in muffin tin lined with parchment paper at 375°F/190°C for 40-50 minutes or until fully cooked and lightly colored on the edges. 
  8. Serve at room temperature or, better yet, warmed. Garnish, if desired, with a light sprinkle of Ceylon cinnamon and powdered date or confectioner’s sugar, and delight your guests!

Note

About the Chef

Cathy

Cathy Katin-Grazzini, Food Editor at VEGWORLD Magazine and owner of Cathy’s Kitchen Prescription LLC, creates beautiful, healthful dishes that help us look and feel our best. Certified in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell and a graduate of Rouxbe Cooking School’s Professional Plant-Based Program, Cathy has a BA from the University of Chicago, attended graduate school at Harvard University, and received an MA from Johns Hopkins University. Cathy lives with her husband Giordano in Ridgefield, Connecticut. She loves to run, hike, and adventure travel atop their trusty Ducati. Cathy’s original recipes, cooking videos, and nutritional blog can be found at: 

https://www.cathyskitchenprescription.com/ 

http://www.instagram.com/cathyskitchenprescription 

https://www.facebook.com/cathyskitchenprescription 

  • Total Time: 1 hour 10 minutes
  • Prep Time: 25 minutes
  • Yield: 6 roses
  • Ingredients:
    • 1¼ cups whole wheat pastry flour or your favorite gluten-free flour or blend, plus a bit extra when rolling out dough 
    • 1½ teaspoons baking powder 
    • 4 teaspoons date sugar, ground finely 
    • 1½ teaspoons Ceylon cinnamon 
    • 1/4 teaspoon ground cloves 
    • 1 banana, sliced 
    • 1 teaspoon vanilla extract 
    • 2 red organic apples 
    • 1 lemon, juiced 
    • 2/3 cup water 
    • 4 Tablespoons date or apricot paste from ½ cup dried fruit, or your favorite fruit preserve 
    • ½ cup raisins, rehydrated in water for ½ hour, drained 
    • Date sugar to sprinkle before baking 

    GARNISH: a very light dusting of Ceylon cinnamon, date or confectioner sugar (optional) 

    Apple Roses

  • Directions:

    Preheat oven to 375°F/190°C. 

    TO MAKE THE DATE OR APRICOT PASTE 

    1. In a nonmetallic bowl, barely cover dates or apricots with water and microwave for 2 minutes. Cool. 
    2. Process both the fruit and soaking water in a food processor or high-speed blender until very smooth. 

    TO PREPARE THE APPLES 

    1. Pour lemon juice into a medium-large microwaveable bowl; add water. 
    2. Quarter and core apples, then cut into 1/8-inch-thick slices with a mandoline or by hand. 
    3. Immediately toss apples in acidulated water and microwave for 2 minutes on high, or cook on a stovetop over low heat for 5 minutes or until apple slices are softened and pliable but not mushy. 

    TO MAKE THE DOUGH 

    1. In food processor, combine flour, baking powder, date sugar, spices, and banana. 
    2. Run processor until dough is uniform and gathers into a soft, moist, and light ball. Add flour or a few drops water if dough is too dry or wet.
    3. Cover a board with parchment, dust lightly with flour.
    4. Cover dough ball with parchment and roll to 1/8” thickness. 

    TO MAKE THE APPLE ROSES 

    1. Cut dough into 2-inch x 9-inch strips. For each strip: 
    2. Spread a generous layer of fruit paste/preserves. 
    3. Shake apple slices dry and, with rounded apple edges outward, overlap slices half on/half off upper edge of dough. 
    4. Sprinkle raisins lightly over dough. 
    5. Fold up bottom edge of strip over the bottom of the apple slices to secure them. 
    6. Roll up apples and dough like a jelly roll, moistening the edge to seal. 
    7. Bake in muffin tin lined with parchment paper at 375°F/190°C for 40-50 minutes or until fully cooked and lightly colored on the edges. 
    8. Serve at room temperature or, better yet, warmed. Garnish, if desired, with a light sprinkle of Ceylon cinnamon and powdered date or confectioner’s sugar, and delight your guests!
  • Note:

    About the Chef

    Cathy

    Cathy Katin-Grazzini, Food Editor at VEGWORLD Magazine and owner of Cathy’s Kitchen Prescription LLC, creates beautiful, healthful dishes that help us look and feel our best. Certified in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell and a graduate of Rouxbe Cooking School’s Professional Plant-Based Program, Cathy has a BA from the University of Chicago, attended graduate school at Harvard University, and received an MA from Johns Hopkins University. Cathy lives with her husband Giordano in Ridgefield, Connecticut. She loves to run, hike, and adventure travel atop their trusty Ducati. Cathy’s original recipes, cooking videos, and nutritional blog can be found at: 

    https://www.cathyskitchenprescription.com/ 

    http://www.instagram.com/cathyskitchenprescription 

    https://www.facebook.com/cathyskitchenprescription 

  • Credit:

    Every fall, one of our family rituals is to frequent nearby orchards to pick apples, berries, and pears. Eating them fresh is best, but if you have a surfeit of apples on hand, as I often do, it’s fun to also stew ‘em, stuff ‘em, or bake ‘em up in a little dough. Here’s a beautiful, plant-based version of apple roses, low in fat, without refined flours or sugars, eggs, oils, or butter. Apple roses are a fanciful, eye-catching, tasty way to dress apples up for a treat! 

     

 

 

 

 

 

 

 

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