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Prep 45 minutes
Total 1 hour 15 minutes
Makes
US | Metric
Ingredients
  • 2 Sheets Frozen Puff Pastry defrosted
  • 3 Large apples
  • 700 ml Water
  • 120 g Comté Cheese grated
  • 300 g Cranberry Sauce
  • 1 Egg Beaten
Comté, Cranberry & Apple Puff Pastry Roses Comté, Cranberry & Apple Puff Pastry Roses
Comté, Cranberry & Apple Puff Pastry Roses

These pretty little sweet and savoury roses amazingly have 5 ingredients only!!  Flaky, crisp puffpastry layered with creamy, peppery Comté cheese @comtecheeseuk, tangy cranberry sauce, and sweet apples… baked until golden with a satisfying crunch… the flavour combo is a match made in heaven… how festive will these look on your holiday table! 


Aren’t they just too beautiful to eat?…  be warned.. you won’t be able to stop at just one!! 


METHOD

  1. Core the apples and cut into quarters then slice each quarter very thin
  2. In a saucepan over medium heat add the water and bring to a simmer, add the apples and cook for a few minutes until they are pliable but not too soft
  3. Strain and place on kitchen towels to drain and cool
  4. Pre-heat oven to 220°C and grease a muffin tin, set aside
  5. Flour both your counter top and the rolling pin and roll out one sheet of puff pastry into a 12x12” square
  6. Cut the square into 6 long strips
  7. Using a peeler make paper thin slices of the Comté cheese, set aside
  8. Brush the bottom of a strip of pastry with egg wash and then layer the apple slices on top overlapping them slightly but leave a small margin uncovered at the end of the strip
  9. Carefully spread a little cranberry sauce over the apples, don’t overfill as it will end up looking messy so less is more in this case
  10. Add the cheese slices on the top of the apples and carefully roll the puff pastry up
  11. Brush the open end with egg wash and press the pastry closed
  12. Pinch the excess dough at the bottom of the pastry together, the egg wash will help it to hold
  13. Repeat this process and gently place the roses in the muffin tin and bake for about 25 minutes
  14. Check on the roses half way through and if you feel they are burning cover the tin loosely with foil
  15. They should puff and up and become beautifully golden brown on the sides when they are ready
  16. Serve warm and enjoy!
Comté, Cranberry & Apple Puff Pastry Roses Comté, Cranberry & Apple Puff Pastry Roses
Comté, Cranberry & Apple Puff Pastry Roses

These pretty little sweet and savoury roses amazingly have 5 ingredients only!!  Flaky, crisp puffpastry layered with creamy, peppery Comté cheese @comtecheeseuk, tangy cranberry sauce, and sweet apples… baked until golden with a satisfying crunch… the flavour combo is a match made in heaven… how festive will these look on your holiday table! 


Aren’t they just too beautiful to eat?…  be warned.. you won’t be able to stop at just one!! 

favorite
print
like
Prep 45 minutes
Total 1 hour 15 minutes
Makes
US | Metric
Ingredients
  • 2 Sheets Frozen Puff Pastry defrosted
  • 3 Large apples
  • 700 ml Water
  • 120 g Comté Cheese grated
  • 300 g Cranberry Sauce
  • 1 Egg Beaten

METHOD

  1. Core the apples and cut into quarters then slice each quarter very thin
  2. In a saucepan over medium heat add the water and bring to a simmer, add the apples and cook for a few minutes until they are pliable but not too soft
  3. Strain and place on kitchen towels to drain and cool
  4. Pre-heat oven to 220°C and grease a muffin tin, set aside
  5. Flour both your counter top and the rolling pin and roll out one sheet of puff pastry into a 12x12” square
  6. Cut the square into 6 long strips
  7. Using a peeler make paper thin slices of the Comté cheese, set aside
  8. Brush the bottom of a strip of pastry with egg wash and then layer the apple slices on top overlapping them slightly but leave a small margin uncovered at the end of the strip
  9. Carefully spread a little cranberry sauce over the apples, don’t overfill as it will end up looking messy so less is more in this case
  10. Add the cheese slices on the top of the apples and carefully roll the puff pastry up
  11. Brush the open end with egg wash and press the pastry closed
  12. Pinch the excess dough at the bottom of the pastry together, the egg wash will help it to hold
  13. Repeat this process and gently place the roses in the muffin tin and bake for about 25 minutes
  14. Check on the roses half way through and if you feel they are burning cover the tin loosely with foil
  15. They should puff and up and become beautifully golden brown on the sides when they are ready
  16. Serve warm and enjoy!