I gave this a try. A couple more tips: - Don't overdo the apple or else they'll let out a lot of moisture while putting it together and the dough will slip. Give them plenty of time to cool too. - Keep the dough chilled as much as possible, don't let it warm up or else it will be harder to handle. I think pastry dough is suppose to bake and puff up better when going well chilled into a hot oven. - The width of the dough strip should depend on the size of the apples you get. Don't do 3", instead do it to twice the width of the apples slices you've cut. - The length kind of depends on the size of your ramekins too. If it's too large for it, the pastry dough in the middle layers won't expand much. I really love this recipe, I'm definitely going to try it a couple more times to perfect it.
I made these for my grandkids and they loved it. “Grandma, can you please make these for Christmas?”. You know grandma said “yes”. Thank you, Chef John for this wonderful recipe and pastry delight. Blessings to all.
I cannot count how many times I fell asleep listening to you.. not that you are boring but as a background sound it seems to be very relaxing haha. I love you videos
I've made these several times and the family just adores these. Sometimes as a surprise desert or a pick me up you are loved, or a special day like Valentine's Day or anniversary. Now here is what I've learned and how I have to do them. First, because I live in a small town in NC we don't have Puff Pastry, and I guess I could make it, but on a "let's see what happens" experiment, I bought a can of croissant dough by Pillsbury, and got it out and rolled it up into a ball to terminate the perforated marks in the dough and little flour lightly very lightly dusted the rolling pin and rolled it out flat and made the strips with a pizza cutting wheel and continued as Chef John explains. It works beautifully. I know that croissant dough and Puff Pastry are similar as both use similar ingredients and preparation work. A few key differences, however, are that the puff pastry does not require yeast, the croissant doesn't use milk, and sugar is added for a puff pastry, this is also according to google. But it works just fine so if you can't find puff pastry and that's holding you back from trying this, I'm sure there is a can of croissant dough in a store near you. If you are generous one can can yield 4-5 roses if careful with the roller and get it really flat and frugal with cuts you could get 8 roses from one can, but there really isn't a difference other than it's harder to work with if too thin. Texture and taste is the same. I've done both ramekin and steel muffin pan both work out the same as well. Butter and Suger the pan even if nonstick as this isn't puff pastry dough lol. As for the apple Gala works awesome but I have found Honey Crisp Apples are in my opinion the best because once the seeds are knocked out you can skip removing the core as a Honey Crisp Core is very soft and sweet and it is even softer cooked. So that saves you a step. Sorry this is long but when I do these recipes and learn things I too see how I could make things even easier and like to share with the community. I attended a culinary school but I didn't become a Chef, I do know enough to fake it lol, I guess it really wouldn't be faking it as I was actually trained but you know what I mean. A quick funny story though, I went to an Italian restaurant that oddly was ran by Mexicans, now to be clear nothing wrong with that, I just found it odd and thought why not make a Mexican restaurant instead cook what you know, the Mexican and Spanish and Latino cultures are so vibrant with their food truly an awesome cultures but they didn't know how to make Italian food at least not good nor correct Italian food. I had been there before and had something called the Sunrise tortellini, which was basically Chef boyardee alphabet soup with tortellini pasta I know because the letters of the alphabet were in it! But I went back months and months later with my Mother, and I didn't see anything on the menu that had pesto. So I asked and the nice waitress said it was too expensive to buy, (yikes) and they don't know how to make it. So I wrote down the ingredients and asked her to ask the chef if you have those, she did, came back and said yes, I stood up and asked her to please take me to the kitchen, I went in explained I'm a trained Chef here to help and I'd like to show you how to make pesto sauce and she translated as they all gathered around, by the way the restaurant was pretty much dead as in I think there were only three tables and the rest of front of house was empty so I think this allowed the time for them to learn and be willing to learn, well any way I showed them how to make pesto sauce. I asked if they salt the water for the pasta and it was a no so I showed them that as well. I could have stayed longer but I wasn't there to change their restaurant nor was I being paid so I felt this was the best I can offer that can help them. Salty as the Sea as I was told and hear a lot from chef John this is absolutely true. Anyway that was a fun memory and to make a simple easy and delicious pesto sauce that I was taught: Depending on how much you want but this should make enough to cover 4 servings of pasta. There are versions with Italian parsley, but I think it sings a bit off key and the basil is a strong tenor and can carry the opera solo but you decide, you are after all the boss of what goes in your green pesto sauce, (Thank You Chef John, I have a new way to bug my Wife and Kids) Fresh Italian Basil Leaves 1 cup Extra Virgin Olive Oil ¼ cup Pine nuts (these are strong) 1 Tsp Freshly grated Parmesan reggiano cheese ¼ cup Kosher salt to taste Fine minced garlic about 1 Tbsp worth more if you want it more garlic power add more but remember some may not like garlic as much as you lol Real lemon zest and juice For Zest about 1 Tsp and Juice 1-2 Tbsp. Put all this into you most experienced food processor and blitz till saucey. And everything is well Incorporated and very loose. If not loose add more olive oil. Also work with the ingredients and find the balance you like. Also Do Not under any circumstances store the sauce inside the food processor in the fridge while the blades are still in the food processor container. The blades will taint the pesto with a nice metallic flavor....ask me how I know. I made this the night before on a test, thankfully my instructor gave me 15 minutes to remake the pesto in class more than enough time. I passed. I tasted the original pesto I made as I checked to see if it needed anything before my instructor tasted it for the test, but when I made an awful look he asked what's wrong? So I said it wasn't like that when I made it, but it now tastes like metal, and I was asked how I made it I showed the recipe and explained how I did it. It was actually pretty funny, my Instructor took a taste made a face and everyone laughed he started laughing and asked how did you store it so I told him, he smiles and places a hand on my shoulder and asks did you remember to remove the blades from the food processor bowl? I said oh, I don't know, he said I'm guessing you didn't. And I actually got a little bit of extra credit for the mishap as it allowed the instructor to explain something to us that we didn't know but do now, and that is, Do not store your pesto in a fridge over night or ever with the food processor blades still in. Lol good times! Thanks for reading my mini novel. Have a great day whoever you are!
I just pulled out three of these beautiful rolls out in anticipation to my girlfriend and I’s first anniversary and I can’t wait to see the look on her face with these. On a side note this technique is incredibly easy since my baking experience is one key lime pie lmao. Just wanted to pop back here to say thank you for showing us this wonderful dish and if anyone is on the fence don’t be.
Just made these for Christmas Eve & they were a huge hit! The only problem, I had to make the puff pastry from scratch (store ran out of frozen sheets) so it took a lot longer than your version. I also used sparkling decorative sugar on the finish instead of powdered sugar. Thanks for the amazing recipe!
Thank you for a delicious recipe! I added some freshly crushed cardamom to sprinkle instead of the cinamon and I baked them (6 of them) in a muffin tin! Tonight I improvised, inspired by your recipe, with thinly sliced baby pineapple, caramelized with a dash of rhum and vanilly, using 5 sheets of Filo dough instead of puff pastry. The result was stunning! (used again the muffin tin)
The beautiful red apple skin would have remained red (not burnt) if you hadn't sprinkled the extra sugar on them before baking. Sprinkle the sugar just after removing them from the oven and prior to removing them from the ramekins. They were delicious and came out beautifully. A big hit at my big Family dinner. A little labor intensive but worth every minute. Thanks :)
@@samanthafox3124 As Chef John says you are the "____" of your "____". And Carol B graciously offered a great tip if you want it singed/caramelized pre-sugar, otherwise post-sugar. But you do you.
These apple rose pastry are SO good; I have made them at least a doz times since I first saw them and made them for Easter 2018! I’ve made them for my family and extended family. These are delicious 😋 and SO pretty. Everyone is WOW’d. Thanks chef for the recipes!! Many other recipes we’ve enjoyed. This one the family wants me to fix again and again.
***** I don't think that applies to herbs, especially when it's something like mint, where if you put it in the cooking process, and as a garnish, it would be overpowering. Plus, fresh herbs taste different than cooked herbs. How many times have you seen/eaten a dish that is garnished with fresh parsley/coriander, but none of those herbs are involved in the actual cooking of the dish? They taste different fresh than cooked!
I made these and they turned out great, i put a little bit of melted chocolate on the top instead of icing sugar and it complimented the apple and cinnamon amazingly
Lol, this is quite strange, I made these a while ago! I used some jam instead of the cinnamon sugar mix, and dyes my apples with some food dye. I scalded them on the dyed water instead of using a microwave and they looked super super SUPER pretty. Eveeryone loves them and I'm certainly going to make them again and again :D Nice recipe John!
I think I'll make these for my anniversary with my SO, but use a glaze for cinnamon buns instead of powdered sugar! Thank you Chef John Food Wishes! I adore your channel, your subtle jokes, your soothing/relaxing voice and most importantly of all your recipes! Thank you for all your hard work
Just made this dessert. I thought I bought puff pastry, but actually purchased Phyllo dough by mistake. I also used Granny Smith apples. But everything else was the same. It actually turned out pretty good. I am definitely making this again, but with Puff Pastry and red baking apples. Thanks again for the wonderful clips.
Thanks for commenting, William Mueller! I've done the same (phyllo pastry) and didn't know if I should still try this. Now I know that I can give it a try and it could work. Thanks!!
Ah, nice to see your version of this lovely treat! I make mine with a generous amount of a cinnamon, butter and brown sugar paste. So they turn out almost like apple cinnamon buns!
Great tip to use a microwave, the version I know boils the apple slices for 2-3 minutes. And it's nice you left the skin on it really does enhance the look. Not just because of the color, the shape is more circular this way too. Btw, have you tried different "fillings" other than butter + cinnamon sugar? I think homemade apricot jam with regular cinnamon tasted great as well.
I love these so much! Perfect for valentine's day! I'd use Pink Lady apples, for sure. (It's just a pastry :) and personally I think it's even prettier without the powdered sugar. )
My hero . just discovered this channel and I have been making these all sorts of his recipes like crazy every weekend for a month now . My family loves it lol
I microwaved mine in a bowl of lemon water with a TON of red food coloring. And made red pastry dough. Glazed with simple syrup instead of sprinkled with powdered sugar. Looks like a real rose from a distance! Thank you!
APPLE ROULADE. That's the name to go with. Nicely done Chef Jeremiah Tower reference. That makes you one of the STARS. Please keep sharing these delicious video's. Blessings ChefMike
You're my favourite-st foodie on this planet. Please don't ever stop making these videos, or my faith in humanity will literally spontaneously combust, along with my physical incarnation. A little intense? Sorry. Ur recipez r awsmmmmm \m/
They're absolutely gorgeous!!! I wonder what they would taste like if we added some hot custard... Perhaps a tablespoon or two on the base - not on top (we wouldn't want to spoil their appearance) - just a thought! Merry Christmas Chef
Chef John - made these for brunch yesterday along with your fresh salmon cakes (topped with poached eggs) and it was a HOME RUN!!! You are my total go-to guy for great recipes and incredible techniques!!
JennyBelly1983 Actually, in one or two of his videos. He would say "Do as I say not as I do." Because he realized once he was done cooking that the food wasn't as great as he expected.
I tried it today. waiting for my hubby to get back from work to taste it along with a nice tea...i had fun doing it. didnt have any muffin cups so i placed it straight in a regular kind of recipient. i wanted to share a pic bt not sure if i can add a pic here. thanks chef😊
Thank you. You are so enjoyable and light to listen to. I just made my holiday 'apple roses'. Going into the oven now. What I learned from this experience is: must make sure the apples are limp, must make sure the dough is wide enough to fold over. Other than that I'm pretty impressed. Thanks again and Healthy and happy new year- 5776.
Chef Jon. I wasn't hungry, but now I am. I was watching my weight, now I'm not. Stop it. Make like, eel soup or something that will keep me not looking like the pillsbury doughboy.
Gotta say, I admire and appreciate your honesty regarding the powdered sugar. 😆 I happen to like it a lot, as I think it looks great, but I like your clarity ! 👏🏼👏🏼
Chef John, I made these today. Absolutely wonderful. My puff pastry was traditionally prepared. This recipe is very forgiving.Some whip cream and fresh berries, A sprig of mint, your on the cover of bon appétit. Thank you
In Portugal you have a typical desert called "pastelzinho de Belém" (little pastry from Belém). You can name this: "Pastelzinho de New York", since NY is the big apple...
I'm amazed everytime I watch to your channel. Your voice and technique just grabs me everytime. Looking forward to watching more videos. Thank you for sharing.
Chef...I made your apple roses and I made your apple butter. For Thanksgiving, I incorporated them and used the apple butter in combination with the apples. No cinnamon sugar sprinkled inside, however I sprinkled some on top before I baked them. FYI, they are delicious.I love your you tube tutorials...keep em coming!.....Jim Fitzpatrick, Rocky Point NY
This is so creative! It would be perfect for valentines/mothers day breakfast. It can be either romantic or a nice gesture to someone you like. Food Wishes never fails to impress!
These look luscious and incredibly easy. I think I'd skip the powdered sugar (not a big fan either), and substitute a small dollop of unsweetened or very lightly sweetened whip cream ... or perhaps crème fraiche. I can't wait to make these!
Hello Chef John,I love and enjoy to learn from your baking everytime when i drop by here,cos you making baking really fun and light,......hahaah Thank you for the lessons and you have a blessed day.
Hi! I made these according to the recipe and they turned out as expected the first time, everybody loved them, I made them again but modified it, I sugared the slices while softening in the nuker, and I used sugar and apple pie spice and thin apple sauce spread over row of slices before rolling, tastes like more like apple pie than before ! Shape and consistency is the same as original recipe, just more moist !😋
No on the powdered sugar. I would prefer to serve them with a couple sprigs of mint "leaves" tucked into the rose on each side. The roses are so pretty. Why make them disappear under powdered sugar???
truebluekit Why not? I think comments and suggestions are what the comments are for. I only suggested mint instead of the powdered sugar. Makes sense since they are "roses". The mint could be like leaves. You know, he reads these comments, so be careful what you say.
darian roscoe You said above "No on the powdered sugar. [...] Why make them disappear under powdered sugar?" However, if you watch the vid again CAREFULLY, at 6:53 you will hear Chef John explain, "And once that happened I was ready for the official final touch - a little bit of dusting with powdered sugar. Which as you know I don't like, I'm really not a fan of the powdered sugar. But, the consultants tell me that if I use this, I have a 45 per cent better chance of someone sharing this on Pinterest. So sometimes you gotta do what you gotta do." I transcribed his words verbatim, just for you. Do you understand why people are questioning whether you watched the vid? You said that you did watch it, but you somehow missed the 70-word explanation of why he used powdered sugar. Have a nice day.
Omg, I was sceptical that this will look as in the video by my hand but it did. I’m so thrilled because it looks good but the taste, is so so delicious!!!
I have friends who are coming home from an extended vacation...and since I am plant sitting for them and have the house key...I am going to make this and have them in their refrig. for a surprise welcome home treat...THANK YOU!!!! Chef John
god daaaaaammnnnnnn. These would totally get you a ton of ass. Foodwishes droppin some knowledge everyday "Ayy gurl I made you an edible rose. cause giving you a real rose just does not show how much i love you compared to a rose I made with my heeeeaaaaaaart"
Check out the recipe: www.allrecipes.com/Recipe/244198/Baked-Apple-Roses/
You monster... its 10 minutes to midnight and you bite into that. How do I sleep with that now.. 😢😢😭
@@walkingintruth6 You made me chuckle!
You could add raisins and it could be an apple cinnamon roll.
I call mine apple role because once when I was making cinnemen roll I asked myself what happens if I added appel ? :)
Ratatartie*
I gave this a try. A couple more tips:
- Don't overdo the apple or else they'll let out a lot of moisture while putting it together and the dough will slip. Give them plenty of time to cool too.
- Keep the dough chilled as much as possible, don't let it warm up or else it will be harder to handle. I think pastry dough is suppose to bake and puff up better when going well chilled into a hot oven.
- The width of the dough strip should depend on the size of the apples you get. Don't do 3", instead do it to twice the width of the apples slices you've cut.
- The length kind of depends on the size of your ramekins too. If it's too large for it, the pastry dough in the middle layers won't expand much.
I really love this recipe, I'm definitely going to try it a couple more times to perfect it.
Excellent tips, all of them.... going to perfect it as well.
I made these for my grandkids and they loved it. “Grandma, can you please make these for Christmas?”. You know grandma said “yes”.
Thank you, Chef John for this wonderful recipe and pastry delight.
Blessings to all.
Instead of powdered sugar, i'd use a brush of hot apricot glaze, it will make it shiny, and preserve the apple, as-well as add extra sweet flavor!
+Molly Mango oh thats a great idea.... by any chance did you try it?
Yes I did! It was great!
+Molly Mango That sounds so good! I think I'm gonna try that. I'm not a big fan of icing sugar 😂
Molly Mango or a cinnamon butter glaze.
I'm 3 years late, but that's a great idea and I'll have to try it. It sounds really delicious. Thanks!
It is A.R.T. !! Apple Rose Tart
IWillBeAChef
I love it💕
Now you are a chef
I see what you did there 😉😁
One does not have to be smart
to make an Apple Rose Tart
I'm a mediocre cook and only rarely attempt any of these recipes, but these videos are so soothing :)
I cannot count how many times I fell asleep listening to you.. not that you are boring but as a background sound it seems to be very relaxing haha. I love you videos
I've made these several times and the family just adores these. Sometimes as a surprise desert or a pick me up you are loved, or a special day like Valentine's Day or anniversary. Now here is what I've learned and how I have to do them.
First, because I live in a small town in NC we don't have Puff Pastry, and I guess I could make it, but on a "let's see what happens" experiment, I bought a can of croissant dough by Pillsbury, and got it out and rolled it up into a ball to terminate the perforated marks in the dough and little flour lightly very lightly dusted the rolling pin and rolled it out flat and made the strips with a pizza cutting wheel and continued as Chef John explains. It works beautifully. I know that croissant dough and Puff Pastry are similar as both use similar ingredients and preparation work. A few key differences, however, are that the puff pastry does not require yeast, the croissant doesn't use milk, and sugar is added for a puff pastry, this is also according to google. But it works just fine so if you can't find puff pastry and that's holding you back from trying this, I'm sure there is a can of croissant dough in a store near you. If you are generous one can can yield 4-5 roses if careful with the roller and get it really flat and frugal with cuts you could get 8 roses from one can, but there really isn't a difference other than it's harder to work with if too thin. Texture and taste is the same. I've done both ramekin and steel muffin pan both work out the same as well. Butter and Suger the pan even if nonstick as this isn't puff pastry dough lol.
As for the apple Gala works awesome but I have found Honey Crisp Apples are in my opinion the best because once the seeds are knocked out you can skip removing the core as a Honey Crisp Core is very soft and sweet and it is even softer cooked. So that saves you a step. Sorry this is long but when I do these recipes and learn things I too see how I could make things even easier and like to share with the community. I attended a culinary school but I didn't become a Chef, I do know enough to fake it lol, I guess it really wouldn't be faking it as I was actually trained but you know what I mean.
A quick funny story though, I went to an Italian restaurant that oddly was ran by Mexicans, now to be clear nothing wrong with that, I just found it odd and thought why not make a Mexican restaurant instead cook what you know, the Mexican and Spanish and Latino cultures are so vibrant with their food truly an awesome cultures but they didn't know how to make Italian food at least not good nor correct Italian food. I had been there before and had something called the Sunrise tortellini, which was basically Chef boyardee alphabet soup with tortellini pasta I know because the letters of the alphabet were in it! But I went back months and months later with my Mother, and I didn't see anything on the menu that had pesto. So I asked and the nice waitress said it was too expensive to buy, (yikes) and they don't know how to make it. So I wrote down the ingredients and asked her to ask the chef if you have those, she did, came back and said yes, I stood up and asked her to please take me to the kitchen, I went in explained I'm a trained Chef here to help and I'd like to show you how to make pesto sauce and she translated as they all gathered around, by the way the restaurant was pretty much dead as in I think there were only three tables and the rest of front of house was empty so I think this allowed the time for them to learn and be willing to learn, well any way I showed them how to make pesto sauce. I asked if they salt the water for the pasta and it was a no so I showed them that as well. I could have stayed longer but I wasn't there to change their restaurant nor was I being paid so I felt this was the best I can offer that can help them. Salty as the Sea as I was told and hear a lot from chef John this is absolutely true. Anyway that was a fun memory and to make a simple easy and delicious pesto sauce that I was taught:
Depending on how much you want but this should make enough to cover 4 servings of pasta. There are versions with Italian parsley, but I think it sings a bit off key and the basil is a strong tenor and can carry the opera solo but you decide, you are after all the boss of what goes in your green pesto sauce, (Thank You Chef John, I have a new way to bug my Wife and Kids)
Fresh Italian Basil Leaves 1 cup
Extra Virgin Olive Oil ¼ cup
Pine nuts (these are strong) 1 Tsp
Freshly grated Parmesan reggiano cheese
¼ cup
Kosher salt to taste
Fine minced garlic about 1 Tbsp worth more if you want it more garlic power add more but remember some may not like garlic as much as you lol
Real lemon zest and juice
For Zest about 1 Tsp and Juice 1-2 Tbsp.
Put all this into you most experienced food processor and blitz till saucey. And everything is well Incorporated and very loose. If not loose add more olive oil. Also work with the ingredients and find the balance you like.
Also Do Not under any circumstances store the sauce inside the food processor in the fridge while the blades are still in the food processor container. The blades will taint the pesto with a nice metallic flavor....ask me how I know. I made this the night before on a test, thankfully my instructor gave me 15 minutes to remake the pesto in class more than enough time. I passed. I tasted the original pesto I made as I checked to see if it needed anything before my instructor tasted it for the test, but when I made an awful look he asked what's wrong? So I said it wasn't like that when I made it, but it now tastes like metal, and I was asked how I made it I showed the recipe and explained how I did it. It was actually pretty funny, my Instructor took a taste made a face and everyone laughed he started laughing and asked how did you store it so I told him, he smiles and places a hand on my shoulder and asks did you remember to remove the blades from the food processor bowl? I said oh, I don't know, he said I'm guessing you didn't. And I actually got a little bit of extra credit for the mishap as it allowed the instructor to explain something to us that we didn't know but do now, and that is, Do not store your pesto in a fridge over night or ever with the food processor blades still in. Lol good times! Thanks for reading my mini novel. Have a great day whoever you are!
I just pulled out three of these beautiful rolls out in anticipation to my girlfriend and I’s first anniversary and I can’t wait to see the look on her face with these. On a side note this technique is incredibly easy since my baking experience is one key lime pie lmao. Just wanted to pop back here to say thank you for showing us this wonderful dish and if anyone is on the fence don’t be.
Did you just use pillsbury?
@@BigstickNick I used Pepperidge Farm, puff pastry sheets. Hope this helps.
@@Aerospace4All thank you
These are awesome!! I made them about a week or two back. Mine were slightly smaller and I used apricot preserve instead of butter. Great video!!
Oh lord - that sounds like a fantastic variation!!!
Good idea!
Just made these for Christmas Eve & they were a huge hit! The only problem, I had to make the puff pastry from scratch (store ran out of frozen sheets) so it took a lot longer than your version. I also used sparkling decorative sugar on the finish instead of powdered sugar. Thanks for the amazing recipe!
I say ditch the powdered sugar & add a drizzle of caramel and a scoop of vanilla bean ice cream on the side...Right?
YourKingofHearts, ... Caramel! You're brilliant!
Yummy
YourKingofHearts Honey work nice too
YourKingofHearts or, as we would eat in England...with some hot custard!
Shaheda Umar , hot custard, perfect! These gorgeous apple roses cry out for some luscious dairy!
"Because as you know I'm very health conscious". Sure, chef John, sure.
As he puts cinnamon and sugar on each step of making these lol.
That crunch at the end. Outstanding!!!
I made these for this week's Sunday dinner and they were not only delicious, but beautiful. Thanks, Chef John, for helping me win Sunday dinner!
Thank you for a delicious recipe! I added some freshly crushed cardamom to sprinkle instead of the cinamon and I baked them (6 of them) in a muffin tin!
Tonight I improvised, inspired by your recipe, with thinly sliced baby pineapple, caramelized with a dash of rhum and vanilly, using 5 sheets of Filo dough instead of puff pastry. The result was stunning! (used again the muffin tin)
Apple Rose Danish... fits the picture. This is brilliant , thanks !
The beautiful red apple skin would have remained red (not burnt) if you hadn't sprinkled the extra sugar on them before baking. Sprinkle the sugar just after removing them from the oven and prior to removing them from the ramekins. They were delicious and came out beautifully. A big hit at my big Family dinner. A little labor intensive but worth every minute. Thanks :)
Carol B you are
I was thinking the same thing ! 400* oven, sugar, 45 minutes = burnt sugar!
So you do you🙄
@@samanthafox3124 As Chef John says you are the "____" of your "____". And Carol B graciously offered a great tip if you want it singed/caramelized pre-sugar, otherwise post-sugar. But you do you.
These apple rose pastry are SO good; I have made them at least a doz times since I first saw them and made them for Easter 2018! I’ve made them for my family and extended family. These are delicious 😋 and SO pretty. Everyone is WOW’d. Thanks chef for the recipes!! Many other recipes we’ve enjoyed. This one the family wants me to fix again and again.
Okay that served on sweet or ice cream with some mint leaves... perfection!!!
***** The mint leaves would serve the purpose of looking like the leaves of the rose.
***** I don't think that applies to herbs, especially when it's something like mint, where if you put it in the cooking process, and as a garnish, it would be overpowering. Plus, fresh herbs taste different than cooked herbs. How many times have you seen/eaten a dish that is garnished with fresh parsley/coriander, but none of those herbs are involved in the actual cooking of the dish? They taste different fresh than cooked!
TheDrumlineChik #Agreed
+HarmlessCritterz - Not if you put a bit of crushed mint leaves with the apples! What a good idea from Lauren!
I made these and they turned out great, i put a little bit of melted chocolate on the top instead of icing sugar and it complimented the apple and cinnamon amazingly
"But that didn't bother me... I'm chef John not chef robot" hahahaha
hahahahahahaha from now on this will be my sentence when i mess up the cooking :D
I just burst into laughter I swear lol
Um....
Good very nice recipe
Honestly.... you are the modern best chef.... thank your for being so kind... and giving the confidence to cook.. you and joy of baking... the best.
Lol, this is quite strange, I made these a while ago! I used some jam instead of the cinnamon sugar mix, and dyes my apples with some food dye. I scalded them on the dyed water instead of using a microwave and they looked super super SUPER pretty. Eveeryone loves them and I'm certainly going to make them again and again :D Nice recipe John!
I think I'll make these for my anniversary with my SO, but use a glaze for cinnamon buns instead of powdered sugar! Thank you Chef John Food Wishes! I adore your channel, your subtle jokes, your soothing/relaxing voice and most importantly of all your recipes! Thank you for all your hard work
If I had a bakery, I would make these every day. They are so beautiful.
Just made this dessert. I thought I bought puff pastry, but actually purchased Phyllo dough by mistake. I also used Granny Smith apples. But everything else was the same. It actually turned out pretty good. I am definitely making this again, but with Puff Pastry and red baking apples. Thanks again for the wonderful clips.
Thanks for commenting, William Mueller! I've done the same (phyllo pastry) and didn't know if I should still try this. Now I know that I can give it a try and it could work. Thanks!!
Ah, nice to see your version of this lovely treat! I make mine with a generous amount of a cinnamon, butter and brown sugar paste. So they turn out almost like apple cinnamon buns!
Its the perfect gift to make for someone you love
Great tip to use a microwave, the version I know boils the apple slices for 2-3 minutes.
And it's nice you left the skin on it really does enhance the look. Not just because of the color, the shape is more circular this way too.
Btw, have you tried different "fillings" other than butter + cinnamon sugar? I think homemade apricot jam with regular cinnamon tasted great as well.
Once again you are the master. Not only as a chef, but as a presenter....Love it. Thanks
I've made this a few times, they have come out wonderful each time. They are a great way to impress guests.
I love these so much! Perfect for valentine's day! I'd use Pink Lady apples, for sure. (It's just a pastry :) and personally I think it's even prettier without the powdered sugar. )
My hero . just discovered this channel and I have been making these all sorts of his recipes like crazy every weekend for a month now . My family loves it lol
I make these all the time but I top them with caramel and chopped walnuts instead of powdered sugar
Chef John...you have spoiled us with another Heavenly Creation...thanks!!!! Plz continue to enjoy playing in your kitchen!!!!
I'm very interested in that pastry dough recipe, looked amazing.
I microwaved mine in a bowl of lemon water with a TON of red food coloring. And made red pastry dough. Glazed with simple syrup instead of sprinkled with powdered sugar. Looks like a real rose from a distance! Thank you!
APPLE ROULADE. That's the name to go with. Nicely done Chef Jeremiah Tower reference. That makes you one of the STARS. Please keep sharing these delicious video's. Blessings ChefMike
I love watching his videos and his sense of humor. I try alot of his recipes.
You're my favourite-st foodie on this planet. Please don't ever stop making these videos, or my faith in humanity will literally spontaneously combust, along with my physical incarnation.
A little intense? Sorry.
Ur recipez r awsmmmmm \m/
These were amazing! I used gala apples, my wife loved the smell of apples and cinnamon. This recipe was so easy to follow. Thanks so much.
Dear Chef John,
Since I am a proud Danish girl I feel almost obligated to call this Lovely Dessert Danish Apple Roses 🇩🇰 🍎🌹🍰❤️
This has to be one the coolest and most creative recipes I've ever seen. And tasty looking. Art as food.
They're absolutely gorgeous!!! I wonder what they would taste like if we added some hot custard... Perhaps a tablespoon or two on the base - not on top (we wouldn't want to spoil their appearance) - just a thought! Merry Christmas Chef
How to cook that, has a video on a custard rose apple pie, just beautiful 😍
Chef John - made these for brunch yesterday along with your fresh salmon cakes (topped with poached eggs) and it was a HOME RUN!!! You are my total go-to guy for great recipes and incredible techniques!!
Oh myyyy! Just beauuuutiful!!!!! Again you never fail chef!
JennyBelly1983
Actually, in one or two of his videos. He would say "Do as I say not as I do." Because he realized once he was done cooking that the food wasn't as great as he expected.
Have watched and made his recipes so many times! I adore this chef!🙋💖🐥😊
I tried it today. waiting for my hubby to get back from work to taste it along with a nice tea...i had fun doing it. didnt have any muffin cups so i placed it straight in a regular kind of recipient. i wanted to share a pic bt not sure if i can add a pic here. thanks chef😊
and a piece of that booty
Thank you. You are so enjoyable and light to listen to. I just made my holiday 'apple roses'. Going into the oven now. What I learned from this experience is: must make sure the apples are limp, must make sure the dough is wide enough to fold over. Other than that I'm pretty impressed. Thanks again and Healthy and happy new year- 5776.
Chef Jon. I wasn't hungry, but now I am. I was watching my weight, now I'm not. Stop it. Make like, eel soup or something that will keep me not looking like the pillsbury doughboy.
9385dee7 YA!! Something with eel or slugs or mice... Thanks... I'll never lose weight with these recipes!
Gotta say, I admire and appreciate your honesty regarding the powdered sugar. 😆
I happen to like it a lot, as I think it looks great, but I like your clarity ! 👏🏼👏🏼
Anyone else just watch these to hear his voice?
Jess Moozic I do sometimes.
Food Wishes self confidence on point
Jess MoozicI alwyas watch these vids before bed lol, so calm
I do. Whether or not I'm interested in the recipe.lol
Lol yes! Glad I'm not the only one ;-)
I adore, love love love all your recipes. Making your dough tomorrow and my house will smell of "roses"!!!
omg i love his voice hes just so happy
Chef John, I made these today. Absolutely wonderful. My puff pastry was traditionally prepared. This recipe is very forgiving.Some whip cream and fresh berries, A sprig of mint, your on the cover of bon appétit. Thank you
In Portugal you have a typical desert called "pastelzinho de Belém" (little pastry from Belém). You can name this: "Pastelzinho de New York", since NY is the big apple...
I vote for this name!! Sounds real gourmet!
I made these today!!! I had leftover biscuit dough i made w self rising flower - I couldn’t find puff pastry. They came out great! Thanks!
Ha ha "I felt like spooning" did anyone else laugh at that>
Yes! It was funny!
Yes, lol
EuphoricBacon uh
I did!! Haha 😂
He's a sexy cook, he is.
I'm amazed everytime I watch to your channel. Your voice and technique just grabs me everytime. Looking forward to watching more videos. Thank you for sharing.
I'm going to make these without powdered sugar and add caramel drizzles! Tfs!
Chef...I made your apple roses and I made your apple butter. For Thanksgiving, I incorporated them and used the apple butter in combination with the apples. No cinnamon sugar sprinkled inside, however I sprinkled some on top before I baked them. FYI, they are delicious.I love your you tube tutorials...keep em coming!.....Jim Fitzpatrick, Rocky Point NY
Yes here in germany it is 2am and I am now hungry after watching this 😑
Beautiful...Thank you for sharing 😊
"I'm Chef John, not Chef Robot" - That's deep.
This is so creative! It would be perfect for valentines/mothers day breakfast. It can be either romantic or a nice gesture to someone you like. Food Wishes never fails to impress!
Apple blossom tart!
These look luscious and incredibly easy. I think I'd skip the powdered sugar (not a big fan either), and substitute a small dollop of unsweetened or very lightly sweetened whip cream ... or perhaps crème fraiche. I can't wait to make these!
This is right up my rose-shaped alley.
I LOVE THE WAY YOU NARRATE!
CHEF JOHN IS THE BOMB!💣
Hello Chef John,I love and enjoy to learn from your baking everytime when i drop by here,cos you making baking really fun and light,......hahaah Thank you for the lessons and you have a blessed day.
Que rica receta. Muchas gracias
Nice
Hi! I made these according to the recipe and they turned out as expected the first time, everybody loved them, I made them again but modified it, I sugared the slices while softening in the nuker, and I used sugar and apple pie spice and thin apple sauce spread over row of slices before rolling, tastes like more like apple pie than before ! Shape and consistency is the same as original recipe, just more moist !😋
this should definitely be included in a romantic breakfast in bed for your spouse
Aon Muhammad Spouse? I'll share ONE... Mine... All mine... AND the apple fritters too... Mine! And yes I am....
I made these today and they are fantastic! I used granny smiths and they tasted like mini apple pies.. perfect! I did drizzle a little caramel ...
He sounds like he could do an amazing Ernie (from Sesame Street) impression!
I stumbled upon this video and now it's easily one of my favorite voiceovers!
These remind me of apple cinnamon rolls! Yum!
These were GREAT! The whole family loved them!
"...you're the Jeremiah towers...of your backed apple towers..." :D
What can I say, Pure genius. You are what you eat, Be delicious. Thanks Chef John!
bob ross of cooking!
I bloody love Bob Ross!
Peanut Butter Jello TimeNo mistakes just Happy accidents!
Heather Beather his painting show used to be on early in the mornings (in the U.K.) so I'd watch him every day before college!!
Peanut Butter Jello TimeMe too! When he brings his wee animal pals on! P. S I made this rose pastry and it was amazing!
Heather Beather me too. I made it with plums and some Peach Schnapps jam (in my videos)
I just love listening to your voice. You make me smile.
I'd tear that up with some ice cream. The apples remind me of the Japanese fish cake I put into my ramen.
These look delicious! I've seen these before but never wanted to eat one as much as I do now after watching this video! Great job!
No on the powdered sugar. I would prefer to serve them with a couple sprigs of mint "leaves" tucked into the rose on each side. The roses are so pretty. Why make them disappear under powdered sugar???
Did you even watch the video
Choo Snau Yes, did you?
Choo Snau Anyone who really watched the vid wouldn't really bring the matter up.
truebluekit Why not? I think comments and suggestions are what the comments are for. I only suggested mint instead of the powdered sugar. Makes sense since they are "roses". The mint could be like leaves. You know, he reads these comments, so be careful what you say.
darian roscoe
You said above
"No on the powdered sugar. [...] Why make them disappear under powdered sugar?"
However, if you watch the vid again CAREFULLY, at 6:53 you will hear Chef John explain,
"And once that happened I was ready for the official final touch - a little bit of dusting with powdered sugar. Which as you know I don't like, I'm really not a fan of the powdered sugar. But, the consultants tell me that if I use this, I have a 45 per cent better chance of someone sharing this on Pinterest. So sometimes you gotta do what you gotta do."
I transcribed his words verbatim, just for you.
Do you understand why people are questioning whether you watched the vid? You said that you did watch it, but you somehow missed the 70-word explanation of why he used powdered sugar.
Have a nice day.
Omg, I was sceptical that this will look as in the video by my hand but it did. I’m so thrilled because it looks good but the taste, is so so delicious!!!
How do you make sure no arm or knuckle hair ends up in the roses?
Chef John that looks fantastic. Yummy!
drizzled with caramel instead of sugar. :)
Wondered about brown sugar.
I have friends who are coming home from an extended vacation...and since I am plant sitting for them and have the house key...I am going to make this and have them in their refrig. for a surprise welcome home treat...THANK YOU!!!! Chef John
god daaaaaammnnnnnn. These would totally get you a ton of ass. Foodwishes droppin some knowledge everyday "Ayy gurl I made you an edible rose. cause giving you a real rose just does not show how much i love you compared to a rose I made with my heeeeaaaaaaart"
I love your voice and personality :) Your channel get me into cooking, thank you so much
"To pear- aphrase William Shakespeare ...."
I see you chef john .
I rely enjoyed this video! I can't wait to make these for my family! thanks chef John! I think your speech pattern is very pleasant by the way😊
So who came here after watching Food Wars?
I came here after watching info wars
I love listening and watching you make these delicious meals, and treats.
Would it work if i put raspberry jam under the apples?
BATTERIESc Yes, just don't put too much!
My niece and I had a blast making these, and they were delicious!