Apricot Roses von Food with Style, fertig angerichtet

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Apricot Roses Recipe

Name: Apricot Roses Recipe
Ingredients: 1 sheet of puff pastry (approx. 275 g); 3–4 tbsp apricot jam; 1 can of apricot halves (drained weight approx. 240 g); 1 egg yolk; Powdered sugar (for dusting); 6 muffin liners (paper liners recommended to prevent sticking)

A simple yet impressive pastry that delights with its beautiful rose shape and fruity apricot flavor. Perfect for a quick dessert or a sweet...

Cook Time 20 minutes

Ingredients

1 sheet of puff pastry (approx. 275 g)
3–4 tbsp apricot jam
1 can of apricot halves (drained weight approx. 240 g)
1 egg yolk
Powdered sugar (for dusting)
6 muffin liners (paper liners recommended to prevent sticking)

Directions

1
Roll out the puff pastry on your work surface. Cut six equal strips (about 6 cm wide) from the shorter side of the pastry.
2
Spread a thin layer of apricot jam on each strip. Drain the apricot halves and cut each half into two smaller slices. Arrange the apricot slices along the top edge of the strips so that they slightly overlap the edge.
3
Fold the bottom half of each strip over the apricots, leaving the upper part of the slices visible. Gently roll each strip from one end to the other to form a rose shape.
4
Place the rolled roses into paper muffin liners to avoid sticking while baking. Brush the visible pastry edges with egg yolk.
5
Bake the roses in a preheated oven at 200°C (400°F) for about 20–25 minutes on the middle rack, until golden brown and fully baked.
6
Let the roses cool completely and dust them with powdered sugar before serving.

Video

Apricot Roses Questions

Can I use fresh apricots instead of canned ones?

Yes, but slice them very thin so they bend without cracking when you roll the strips. Fresh apricots hold more moisture than drained canned halves, so pat the slices dry to keep the puff pastry from turning soggy underneath. They may also need the full 25 minutes to bake through.

My roses unrolled in the oven - what went wrong?

Usually the strip was rolled too loosely, so the puff pastry pushed itself open as it rose. Roll gently but snugly from end to end, and press the final edge against the side of the rose to seal it. Setting each rose into a paper muffin liner also keeps the shape upright while it bakes.

Can I prepare the roses ahead of time?

You can shape the roses in their liners a few hours ahead and keep them chilled until baking. Cold puff pastry actually holds its shape better in the oven. Brush the visible edges with egg yolk only right before baking, and dust with powdered sugar after they have cooled completely.

How should I store the baked apricot roses?

Keep them loosely covered at room temperature rather than in an airtight box, so the pastry does not soften from the fruit's moisture. They are best on the day they are baked. To refresh them, warm them briefly in the oven and dust with fresh powdered sugar, since the first dusting will have melted in.

What can I use instead of apricot jam?

Any smooth jam works as the thin binding layer - peach, apricot-free marmalade, or a fine plum spread. Avoid jams with large fruit pieces, as they make the strip lumpy and the rose harder to roll evenly. Keep the layer thin either way, since too much jam leaks out and sticks the roses to the liners.