Fillo Apple Roses
A good friend texted me late one night with photos of a dessert that looked like old fashioned roses on a plate. The photo was intriguing. Seriously? Roses that are tarts? Almost asleep, I sat up in bed and immediately texted back that I absolutely needed this recipe. Apparently she had made a similar tart using puff pastry the weekend before, but she wanted to try it with fillo.
My friend Karel said she had often made apple strudels with her mom (now passed). This recipe reminded her of her mother, who was named Rose. This recipe, for her, she said “was like making little Rose Strudels” and brought back warm memories of family and gatherings.
The very next morning, armed with her photos, I piled the ingredients into our test kitchen at the Fillo Factory, and came up with a recipe hopefully everyone can follow. They came out amazingly well, and take heart, even if your first ones aren't perfect roses, the flavor is awesome, and you can hide any problems under a dollop of vanilla ice cream. Which reminds me of my motto for everything life throws at you: “if you can’t work it out, work it in”.
Prep fillo as on the box- making sure it is defrosted as per the directions.
Preheat the oven to 350f
- Cut the apples in 1/2 and slice as thinly as possible
- Soak the apples slices in a medium bowl with the lemon juice and water to help soften them
- Lay out one sheet of fillo and thinly butter it. Cover with another sheet and do the same, until you have 4 layers done.
- Cut the sheet lengthwise so you have two strips. Each strip will be made into a rose.
- Thinly butter each top layer, arrange the apples overlapping across the top, and then spread some apricot preserves across the bottom. Fold up the bottom up towards the apples. Starting at one end, roll it up gently into a rosette and place into a greased muffin tin or an ungreased silicone baking cup.
Bake at 350f for about 25 minutes until the edges are beginning to brown and the mixture is bubbly. Cool slightly and serve immediately by itself or with whipped cream, or vanilla ice cream. Try serving with a plate of cheeses and an apple brandy or a cognac for an after dinner treat.