This is a wonderful recipe. Not least because it looks really complex but is actually simple. These are the best kind of recipes…
It’s a pastry-esq dessert, without the need to make any actual pastry. (Oh joy!) The ‘pastry’ is made using a frying pan in the same way you make pancakes…
This recipe makes around 6 apple roses– but you could probably stretch it to eight depending on the size of your apples!
I love them served warm with cinnamon cream.
They contain hardly any sugar, are gluten free and actually grain free for those of you following a paleo/primal inspired diet.
They don’t contain any flour, but I do use tapioca flour, or arrowroot (almost the same product with identical results). Arrowroot is in the baking section in those little tubs with the baking powder. You’ve probably seen it but never really know what to do with it! Tapioca flour is in all health food shops and obviously online…
You will need a muffin tin and a frying pan. I know – but it’s actually genius!
I also like to line the muffin tin with small circles of baking paper. Cut around a cup or glass top to get your circles. This stops any sticking.
Set your oven to 160c
For the Pancake Pastry…
100g Ground Almonds
100g Tapioca Flour (also called cassava) or arrowroot.
4 Eggs (always free range)
8 TBLS cold water
3 large Cooking apples (My preference would be a Bramley but you can also use a nice sweet eating apple, like a Jazz!)Depending on the size of your apples, you might need more, by a couple of extras just in case…
20g Butter for frying the pancakes
20g Melted Butter to brush over the pancakes
40g Brown Rice Syrup – I like to use around a teaspoon per rose.
1 tablespoon Ground Cinnamon
- Make the pancake/pastry mix by placing the ground almonds, tapioca or arrowroot flour, the eggs and water into a large jug and mixing well.
- Heat the frying pan under a medium heat and add the butter, then pour in enough batter to make a thin pancake, swirl the batter around the pan, fry until golden on the underside and flip.
- Make as many pancakes as you can with the mix.
- Slice the pancakes into 2 inch lengths (see pics below) and put two lengths together making one long strip with about 1 inch overlapping in the centre. – You will need to discard the outside curved edges, (or slather them in butter and nosh away…)
- Cut your apples in half and then quarters (see pics) and slice very, very thinly.
- Place the slices in a large dinner plate and cover with cling film, pop them in the microwave for about a minute. You need them to be flexible but not overly cooked.
- Next brush the melted butter over each ‘pancake’ strip, then layer the apple slices with the skin edges hanging over the edge of the strips. Place the slices all the way along the strips overlapping.
- Spread 1 tsp brown rice syrup over the strip and sprinkle with a pinch of cinnamon. Then fold the bottom half of the strip up over the top half, making sure that the apple edges are poking out of the top.
- Gently roll up the pancake and apples together making your perfect rose shape and pop into the muffin hole.
- Repeat until all the strips are used and you have at least 6 apple roses ready to bake.
- Brush the tops of the roses with egg wash
- Slide into your hot oven (160c) and bake for 45-50 mins.*
- Remove from the oven and leave in the cases for at least 5-10 minutes to cool. Serve warm with a cinnamon cream.
*The tops will turn a dark brown colour, I usually make a hat out of a square of tin foil and place it over the roses half way through baking time, this prevents excessive browning but ensures that the roses cook all the way through!