Vietnamese Rose Cakes (Bánh Táo Hoa Hồng)

Vietnamese Rose Cakes

by Sam White and Libby White-Kirwin

Ingredients (for 6 cakes)

1 puff pastry (you can buy at puff pastry grocery store)

2 red apples

½ stick of butter

1 tbsp flour

Cinnamon

Sugar

1 Egg

2–4 tsp of water

Supplies

Large cutting board or tray

Cupcake baking tray

Spatulas

Pastry brush

Rolling Pin

Bowls

Cutting Knives

Sifter

Process:

Step 1:

- Clean apples, wait to get dry, do not peel off the cover, cut in half, cut off the cores, slice thinly.

- Put in microwave in 1–3 minutes with medium heat to make it soften

- Slice puff pastry thinly with size around 1–2 inches thick

- Spread apples on each puff pastry slice. Arrange apple slices one by one on puff pastry slice like photo.

Step 2:

-Fold half the puff pastry and make sure the left half of apple slices still are outside.

Step 3:

-Gently roll it from left to right. Repeat these steps until all apple slices and puff pastry are out.

Step 4:

-Put cake up, correct its shape to look like rose. You can use toothpick to fix it.

Step 5:

- Arrange them on baking tray, put into oven at 190 celsius (375 fahrenheit) in 20–35 minutes, or until pastry is golden brown

- Sprinkle a little confectioners sugar on top (if desired).