Banh tao hoa hong - Apple rose cake
  • Srv: 12
  • Cook Time: 35-45 mins
  • By: Chef Laurent Zirotti


  • 3 red apples, cored and thinly sliced but not peeled
  • 1 lime, for juice
  • 1 pack puff pastry from Pepperidge Farms, thawed
  • 1/2 cup apricot jam
  • 1 1/2 teaspoons ground cinnamon
  • 1 whole egg, beaten plus 1 tsp. water for eggwash
  • Powdered sugar for garnish
  • 12 cup muffin pan


  1. Preheat oven at 400° F
  2. Thaw the puff pastry. Remove the puff pastry from the package, 2 pack. Cut each pack of pastry lengthwise as the fold in 3. You have 6 strips. Roll out each strip but not too thin. Cut each strip in half lengthwise. You have now 12 strips. It is easier to work when the puff pastry is cold rather than room temperature. Keep the strips on a sheet pan refrigerated.
  3. Do 4 strips at a time while keeping the rest refrigerated. Core the apple, cut the apple in half, and cut slices very thin. Sprinkle lime juice on the sliced apples in order for them not to oxidize.
  4. Melt in a sauce pan the apricot jam or in a microwave.
  5. Brush the melted apricot jam on the puff pastry strips.
  6. Place each slices of apples skin up on the top half of the strip, overlay the apple at halfway along the whole strip of the puff pastry.
  7. Cover the apples with the other half of the pastry. Brush now this part with egg wash and sprinkle with cinnamon.
  8. Roll the strip of apple/pastry forming a rose. Place each apple rose in a lightly oiled muffin pan.
  9. Repeat 3 times in order to have the 12 apple rose cakes.
  10. Bake at 400° F for around 35 to 45 minutes until a beautiful golden coloration. Cool.
  11. Sprinkle with powered sugar before serving.