You might have seen this Apple Cream Cheese Rose Tart recently. It was a popular recipe and could be seen all over Facebook, Instagram and Cooking shows. I immediately knew I had to try it mostly because, let’s face it, I like “cute” food and it seemed simple to make. By both of these standards I knew it was for me. As I posted earlier it was a hit at our family Easter breakfast. I also like that it’s pretty darn impressive, it really does come out looking like a rosebud and tastes delicious too! The tanginess of the apple paired with the sweet sugar and burst of cinnamon compliments the softness of the cream cheese and that in turn is wrapped in the slightly crispy texture of the pastry, makes for flavor that is perfectly orchestrated in each bite. There is nothing better than food that has complementary flavors and textures combined. Yum!!!
So let’s get to making this beautiful piece of food art (printable recipe with full ingredients and directions at the end of post).
First you will slice two apples of your choice. I went with a gala apple. Core the apple first and than slice it VERY thinly. The recipe originally called for 1 apple but I found it needed 2 to have enough slices.
I sliced 1 apple at a time and while the first apple was cooking I sliced the second apple. When the first apple is sliced put it in a bowl with 1 tbsp. of lemon juice and 3 tbsp. of water and mix. Microwave for 3 minutes. Do the same thing for the second apple.
After the apple slices are cooked, put the bowl in another bowl filled with ice water to cool.
When the apple slices are cool enough to touch, lay them out on a dish towel and pat dry. Do this for both apples.
The apples slices will be slightly cooked and flexible to mold into the rose shape.
Roll out the puff pastry making sure to put just a bit of flour on the board so the puff pastry won’t stick. I used Pepperidge Farm brand, the sheets are all ready to go. Cut into 4 even strips.
Spread cream cheese evenly onto each strip. I didn’t even measure this, I just spread it on, it’s that easy. I also used whipped cream cheese that I had taken out of the refrigerator earlier so it wasn’t so cold, it was easier to spread that way.
Then sprinkle on sugar onto each of the puff pastry strips. Again I didn’t even need to measure just sprinkled it on evenly.
Arrange the apple slices, layering one of top of the other so some of the apple slices are over the edge to form the rose. I found that 7-8 slices worked the best. And sprinkle with cinnamon.
Fold the pastry puff in half lengthwise and roll them up.
Place in a greased muffin tins.
See how they look like little rosebuds…
Makes a total of 8, using two puff pasty sheets and two apples.
Pop them in the oven at 375 degrees F for 35 – 40 minutes. Mine were done at 35 minutes.
They will look slightly toasted on the top and the bottom will have a bit of crispiness to it.
Take them out of the pan immediately so they don’t over cook and serve.
I served them with some fresh raspberries.
Sprinkle it with some powdered sugar, this adds a nice bit of sweetness but also makes the dish look lovely.
Apple kitchen towels are from Target (last year) and plates are IKEA.
Now I’m just going to show you lots of pictures because I love this so much.
I refrigerated the leftovers and they reheated nicely.
You could also serve this as a desert with a scoop of vanilla ice-cream on the side.
Here’s the recipe. Hope you give it a try. I’d love to know what you think.
Apple Cream Cheese Rose Tarts
- 2 sheets of puff pastry
- 1/2 cup whipped cream cheese
- 6 tablespoons sugar
- 2 apples
- 2 tablespoons lemon juice (1 tbsp. per apple)
- 6 tablespoons water (3 tbsp. per apple)
- Take out the core and thinly slice 1 apple.
- Combine the apple slices with the lemon 1 tbsp. lemon juice and 3 tbsp. water in a bowl and microwave for 3 minutes. Cool the bowl in some ice water. While that is cooling do the same for the second apple. When apple slices are cool put them out on a towel and pat dry and set aside. Again do this for both apples.
- Roll out one puff pastry onto a slightly floured board and cut into 4 even strips.
- Spread cream cheese and sprinkle sugar onto the puff pastry strips.
- Arrange the apple slices and sprinkle cinnamon on top.
- Fold the pastry puff in half lengthwise and roll them up. Place in greased muffin tin.
- Do the same for the second puff pastry and apple.
- Bake for 35 – 40 minutes at 375 degrees F.
- Serve warm.
Here is a Tastemade video to help you out. I used their recipe but worked out some of the kinks (like using enough apples), so I’d use my ingredients and directions.