Have you ever seen a prettier little tart? These filo apple roses are an easy sweet treat that’s sure to impress
Almost too good to eat – our filo apple roses are easier to make than you think. With a little prep and patience, this edible dozen of filo roses could quickly become your bouquet of choice. We love the contrast of crisp pastry and soft, warm frangipane. Apples and almonds are perfect partners; to turn this afternoon treat into a dessert, consider serving with lashings of custard or homemade ice cream. Try our apple and almond crumble if you’d like another recipe showcasing the same comforting flavours. To keep the filo roses free from refined sugar, we dusted them with powdered erythritol, a sugar replacement. However, if you’re not avoiding refined sugars try icing sugar instead.
- 4 sheets filo pastry
- 20g melted butter, to brush
- 125g soft butter
- 60g honey or maple syrup
- 2 eggs
- 125g ground almonds
- 35g plain flour
- 6 apples, cores removed and very thinly sliced
- powdered erythritol, to dust (optional)
- you will need
- 1x 12 hole muffin tray
Preheat oven to 180C/Gas 4. Layer the sheets of filo on top of one another, brushing each one with butter as you go. Cut into 12 squares and use to line the muffin tray, set aside.
Cream the butter and honey or maple syrup together; add in the eggs, one at a time, followed by the ground almonds and flour, mix until smooth. Divide the mixture between each of the muffin cavities.
To make the roses, lay slices of apple in a line, overlapping each one to the length of approx. 30cm. Start rolling up the apple from left to right, keeping it as tight as possible. Lay the apple spirals on top of the frangipane and push down slightly. Bake in the oven for 40 mins until the edges of the filo is nice and golden and crisp. Dust with the powdered erythritol, if desired.
Top Tip for making Filo apple roses
Use a mandolin to save time and get the apples wafer thin