With Mother’s Day around the corner, I wanted to come up with something extra special. I like creating “gifts from the heart,” something that Moms really appreciate for their special day. I have been noticing the cute apple roses that people were making on Pinterest. I knew I could improve on that idea and come up with something even better. I thought this would be the perfect idea and the most delicious gift. Something that Mom would really enjoy!
When I began working on this recipe, I knew I had to use the best ingredients. I really wanted to keep it simple and let the fresh flavors shine through. I wanted to create a recipe that even the kids could make for their Mom that would still be impressive. First stop, the decadent taste of Challenge Butter. Challenge Butter is made with real milk and delivers a rich and creamy taste. (It's readily available in most stores throughout the west and is growing into more retailers across the country.) Butter, cinnamon, sugar, puff pastry and fresh apples, nothing is better!
Next I decided to do something that has always intimidated me, I made a caramel sauce. Now that I have made it, I am not sure what I was so nervous about. It is quick, easy and very decadent. After I made my first batch, I decided to ramp it up a bit by adding Challenge Butter, pure vanilla, and my surprise ingredient—Challenge Cream Cheese! I knew that the extra silky texture of the cream cheese would make this dish special enough for Mother’s Day. I can guarantee you, I will never buy store bought caramel sauce again.
So skip buying store bought flowers for Mother’s Day! Create something impressive she will remember forever. Make a big bouquet of these beautiful Apple Roses with Vanilla Caramel Cream. Make this a Mother’s Day to remember!
- 1 package frozen Puff Pastry, thawed (17.3 ounce package, 2 sheets per package)
- 4 large red baking apples, variety your choice (enough to create 64 thin slices)
- ½ cup sugar
- 1 Tablespoon cinnamon
- ¼ cup (½ stick) Challenge Butter, melted
- 2 Tablespoons powdered sugar for dusting (optional)
Vanilla Caramel Cream Sauce
- 1 cup granulated sugar
- 6 Tablespoons Challenge Butter, cut into 6 single Tablespoon pieces (¾ stick)
- 4 ounces Challenge Cream Cheese, room temperature
- ¼ cup heavy whipping cream
- 1 Tablespoon pure vanilla extract
1Preheat oven to 400°F.
2Lightly flour surface and roll out one of the pastry sheets to 1/8 inch. Brush pastry with half of the melted butter. Combine sugar and cinnamon in a small bowl. Sprinkle half of mixture over the buttered pastry. Cut pastry into 4 strips.
3Wash and core apples. Thinly slice apples, leaving the skin on. Place apples in a microwave safe bowl, and microwave for 2-3 minutes or until apples are pliable and can easily bend. Let cool and remove any juice that is in the bowl.
44 Arrange 8 apple slices along the long side of pastry strip. Let half of the apple slices lay over edge, the bottom of apple slice should almost come to the center of the strip. Overlap slices to create the petals.
5Fold pastry up, over bottom of the apple slices to encase the fruit. Starting at one end, roll pastry until you create as rose. Place rose in an ungreased muffin pan.
6Continue making roses with the second sheet of pastry. Bake in oven for 25 minutes, or until the pastry is cooked through. Slightly cool, then a run butter knife along the sides of each well of pan to help release pastries. Place on rack to cool. Dust with powdered sugar if desired.
Vanilla Caramel Cream Sauce
1Add 1 cup of sugar to a medium saucepan over medium heat. Using a wire whisk, whisk sugar as it melts. At first sugar will clump, then it will start to melt. As soon as sugar begins to bubble, stop whisking. Watch sugar until it turns to an amber color, do not let it get to dark.
2Remove pan from heat and whisk in butter. Be careful, sugar will rise in pan when adding the butter and will continue to darken in color and cook.
3When butter is melted, add cream cheese and cream, whisking until incorporated.
4Whisk in vanilla extract. When cooled, caramel can be place into a squeeze bottle for easy serving if you desire.
To serve, squeeze or spoon a portion of Vanilla Caramel Cream Sauce on serving dish followed by an Apple Rose. As an option, roses can also be placed on a large serving platter and arranged to resemble a bouquet of roses. When plating like this, you can serve the sauce on the side. Refrigerate any extra roses and Vanilla Caramel Cream Sauce. Any extra sauce is a great treat served on ice cream!