Filo apple roses Recipe

CLICK TO RATE
(23 ratings)

filo apple roses
(Image credit: TI Media Limited)
Makes12+
Preparation Time20 mins
Cooking Time40 mins
Total Time1 hours
Nutrition Per PortionRDA
Calories255 Kcal13%
Fat17 g24%
Saturated Fat7 g35%
Carbohydrates19 g7%

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.

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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

Keiron George

Keiron George, Food Writer at Future plc, develops recipes and styles dishes for a number of publications, as well as reviewing products, writing food features and How To's for Goodto and woman&home. 


Keiron's love of food happened quite by accident. As an arts graduate, he was looking for new outlets to channel his creativity when he stumbled upon the world of cake decoration and the love affair with all things cake started from there. He later went on to teach the course for a year, before setting up his own wedding cake business in 2015. In 2016 Keiron was awarded the Julia Child Scholarship at world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie. Since then he has worked in some of London’s finest 5 star hotels, collecting a wealth of knowledge and expertise along the way. 


Keiron champions long weekends in the kitchen and relishes any opportunity to have loved ones over, so he can thrust any new creations under their noses.