Bouquet of Rose Pie

Bouquet of Rose Pie

Hi there!

We are approaching a valentine’s weekend and surely everyone is thinking about some special treats. This is a suggestion for a show stealer. It is not as difficult as it looks, I promise! Also if you are still trying to loose some weight as a new year resolution, this dessert will not add two much calories to your daily allowance.

For 5-6 persons you need.

Tart form 18 cm in diameter

 – 1 pack of puff pastry 

– 70 g of ground almonds

– 150 g of apple puree

– 5 red apples

-200 ml of double cream

– icing sugar to dust

For syrup

– 150 g of sugar

– 200 ml of water

– juice of 2 lemons


Place the sugar, water and lemon juice in a deep pan and bring it to the boil.  Take it off from the heat and cool it down a bit.

In meantime cut your apples in half, remove the core and cut them in 2 mm thick slices. Drop the slices of apples into the sugar water and simmer for about 5min, checking if the slices are getting soft. Ideally slices are soft but still flexible. Take one slice out and check if it easy to roll without braking it. When ready, drain them and leave on the side to cool down. Prepare 6 slices for each rose and arrange them on the kitchen towel like on below picture. Now roll each of the arrangements into the roses and place it on the side ready to use.

Turn your oven on 160 C and preheat it for 15 min. Roll out your puff pastry and lift it into the form. After pressing it in and shaping the edge, prick it all over with a fork . Don’t forget the sides! Pricking holes in the rolled-out dough allows the steam to escape while it’s baking. Without this, the steam would puff up in bubbles and pockets throughout the pastry, which would make some parts of the pastry rise too quickly and also result in an uneven surface.

Please the ground almonds on the pastry and spread it evenly. Put your apple sauce on top of almonds and spread it gently. You don’t want to mix it with almonds. Almonds should sink in apple puree during baking. If it happens to quickly the bottom of the cake becomes soggy. Now arrange roses on top of the pastry,

When all ready place it in oven and bake for 160 C for 15-20 min or until pastry has lightly golden colour.

 Cool it down, decorate with a bit of icing sugar and serve with double cream as a sauce on the side.


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