Apple Rose in Sherry Sabayon

Apple Roses with Sherry Sabayon

Course Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 3


  • 3 Medium Red skinned eating apples
  • 1/2 Lemon
  • 2 tsbp brown sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp Freshly grated Nutmeg
  • 3 tbsp Apricot Jam
  • 2 tbsp Hot Water
  • 1 sheet All Butter Puff Pastry

Apple Roses

  • 3 large Egg Yolks
  • 3 tbsp Cream Sherry
  • 3 tbsp Caster Sugar



    1. Preheat the oven to 180C

    2. Core the apples and cut in half. Then, if possible using a mandoline, slice them very thinly to create 'half moon' shapes, about 1/8th inch thick or less

    3. Put the apple slices in a large microwave safe bowl, squeeze over the lemon juice and cover with water

    4. Microwave for 5 minutes till the slices are soft

    5. Drain and dry gently with kitchen paper

    6. Mix together all the spices and the sugar and toss the apple slices in the mixture

    7. Roll out the puff pastry on a lightly floured surface and cut into 6 equal strips

    8. Coat each slice of pastry with the apricot jam mixed with hot water

    9. Lay the apple slices along one edge of each strip, overlapping slightly and with the cut end of the apple about a third of the way down the pastry

    10. Fold each slice of pastry in half along the long edge, so that the apple slices are neatly tucked in and press down gently.

    11. Roll up each slice to make a 'rose' .  At this stage you can pop them into a pre-greased muffin tin and cover with film and refrigerate if you are making them in advance

    12. When you are ready to bake, pop in the oven for 40-45 minutes.  The edges of the 'roses' should caramelise but if the pastry starts to burn, cover with foil while the roses continue to cook.

    13. Whisk together the egg yolks, sugar and sherry till slightly frothy

    14. Place the bowl over a pan of just simmering water, making sure the water doesn't touch the bowl

    15. Wisk for around 4-8 minutes till the mixture becomes  very light and frothy - about 3 times the original volume.  You should be able to make a trail of the mixture with a metal spoon.

    16. Serve the roses in a pool of warm sabayon dusted with a little icing sugar