How to make Baked Apple Roses like the folks at Dewey’s Bakery
Article Published by: myfox8.com
POSTED 9:48 AM, OCTOBER 16, 2019, BY WEB STAFF, UPDATED AT 10:40AM, OCTOBER 16, 2019
Make a beautiful fall decoration that tastes delicious too. Dewey’s bakery showed us how to make Baked Apple roses.
Baked Apple Raspberry Rose
- Red apples
- 4 T Raspberry Jam
- 1 T Cinnamon
- 1 T sugar
- Flour for coating work space
- 2 T lemon juice in a bowl of water (if making more than 6 roses)
- Frozen puff pastry
- Non-stick spray
- 6x powdered sugar (optional)Directions
1.Cut the apples into slices keeping the skin on.
2.Stick in the microwave for 35 seconds. You want the apple slices to bend but not break.
3.While they cool down, cut the puff pastry into 2 x 9 strips with a little flour underneath them.
4.Brush the puff pastry with raspberry jam.
5.Begin to overlap the apple slices at the top of the puff pastry, leaving an inch of pastry at the bottom.
6.Sprinkle a little cinnamon and sugar on top of the apples.
7.Then fold the bottom of the pop pastry over the apples.
8.Begin to roll one end of the puff pastry on top of itself into a rose shape. Pinch the bottom.
9.Spray a cupcake pan with nonstick spray and place inside.
10.Bake 375 for 25-30 min.
11.Can coat with powdered sugar for extra decoration.
- 1 lb cream cheese
- 1 T vanilla
- 1 cup sugar
- 4 eggs
- Green food coloring
1.Beat the cream cheese and sugar in a mixing bowl until blended.
2.Add eggs, green dye and vanilla. Only beat until blended.
3.In a food processor, chop one bag of Dewey’s classic sugar Moravian thins and one bag of Dewey’s ginger spice thins with 1/2 C of cold butter. 1/2 C of pecans is optional.
4.Press the crust into a buttered 9×12 sheet pan.
5.Pour in batter and bake at 375 for 1 hour.
Cut into rectangles to make Frankenstein heads and decorate!
About Scott Livengood
Scott Livengood is the owner and CEO of Dewey’s Bakery, Inc., a commercial wholesale bakery with a respected national brand of ultra premium cookies and crackers.
Previously, Scott worked at Krispy Kreme Doughnuts for 27 years, starting as a trainee in 1977. He was appointed President of the company in 1992, then CEO and Chairman of the Board.
Scott has served on numerous boards including the Carter Center, the Calloway School of Business and the Babcock School of Management, Habitat for Humanity of Forsyth County, and the Winston-Salem Chamber of Commerce.
He started a new business, StoryWork International, in 2016 with Richard Stone. The signature achievement to date is LivingStories, a story-based program for improved patient experiences and outcomes in partnership with Novant Health.