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Romantic Rose muffins with apple and almond filling

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“What are your plans for mother’s day? The rose is the ambassador of love ❤️ and such a personal rose-apple cake for your mom is something very special.”

The recipe is created for a whole muffin tin, why you may make happy the whole family.
The winding is somewhat tricky, but worth it. The apple roses are wrapped in crispy phyllo dough and the bottom is covered with almond paste, flavored with rose water as a delicately melting surprise.

This recipe was developed with Weleda to show, how you can create lush recipes with their lead plants.

Place this strip with pieces of apple lengthways, slightly overlapping in the middle and sprinkle with cinnamon.
Fold the dough sheet over the middle of the apples and roll it up carefully so that a rose is formed.

Cut the layered dough into 6 equal-sized rectangles and carefully place them in the muffin tins so that the corners are upright.
Rose muffins with apple and almond filling
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Rose muffins with apple and almond filling

Course: Dessert, Recipes
Servings

12

servings
Prep time

1

hour 
Baking time

25

minutes
Total time

1

hour 

25

minutes

Ingredients

  • 500 gr phyllo dough

  • 100 gr margarine or butter, melted

  • 1 cinnamon stick

  • ½ vanilla pod, cut open

  • ¼ tsp coriander seeds

  • ½ lemon juice

  • 1 liter water

  • 1 tsp cinnamon

  • 1 tbsp coconut oil liquid, for the muffin tin

  • 5–6 apples red, pink lady or other solid variety

  • FILLING

  • 120 gr almonds, peeled, finely ground

  • 3 tbsp coconut oil

  • 4 tbsp agave or maple syrup

  • 3 tsp rose water

  • TOOLS

  • 1 tbsp powdered sugar

  • 12-cup muffin tin

  • Kitchen towel

Directions

  • Grease the muffin tray with coconut oil
  • Mix all the ingredients for the filling in a small bowl to an even mass
  • Place water in a saucepan with the cinnamon stick, vanilla pod, coriander seeds, and lemon. Halve the apples and remove the core. Cut apples into 2-3 mm pieces and immediately put them in the water
  • Simmer on medium heat for approx. 10-15 minutes, the apples must be soft / cooked so that they can be processed
  • At the same time, spread the phyllo dough sheet on a large board, roll up the remaining dough sheets in a damp kitchen towel
  • Brush the dough with margarine and place the next sheet of dough exactly over it
  • total of 4 sheets of dough lie on top of each other
  • Cut the layered dough into 6 equal-sized rectangles and carefully place them in the muffin tins so that the corners are upright
  • Do the same with the other 4 sheets of dough
  • Preheat the oven to 170 ° C. Place a level tablespoon of filling on the bases of the muffin tins and press firmly
  • Lay out another sheet of dough flat on a wooden board and brush with margarine. Cut these lengthways into 4 cm wide strips
  • Place this strip with pieces of apple lengthways, slightly overlapping in the middle and sprinkle with cinnamon
  • Fold the dough sheet over the middle of the apples and roll it up carefully so that a rose is formed.
  • 
Carefully place them in the muffin tin. Fill all 12 molds with an apple rose
  • Bake the muffins in the lower center of the oven for 20-25 minutes until the dough is a nice golden brown
  • Cool on a rack for 10 minutes, then carefully lift out and let cool further
  • Sprinkle with powdered sugar before serving
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