Description
This elegant Apple Roses recipe features thinly sliced red apples arranged in delicate rose shapes using buttery puff pastry. The apples are softened with lemon juice and baked with cinnamon sugar and apricot preserves for a warm, flavorful dessert perfect for any occasion. These beautiful pastries are crispy on the outside and tender inside, making them a stunning treat to serve warm or at room temperature.
Ingredients
Scale
Apple Mixture
- 2 medium or 3 small red apples
- Juice of 1 lemon
Sugar and Spice
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Pastry
- 1 lb or 2 sheets of puff pastry (thawed according to package instructions)
- All-purpose flour (for dusting)
- 4 Tbsp unsalted butter (melted)
- 3 Tbsp apricot preserves or apple jelly
Finishing
- Powdered sugar (optional, for dusting)
Instructions
- Prep: Preheat the oven to 375˚F and position a rack in the center. Butter or spray a 12-count muffin tin to prevent sticking. In a small bowl, mix together the granulated sugar and ground cinnamon and set aside.
- Slice Apples: Cut the apples in half and remove the cores. Lay each half flat and slice very thinly (about 1/16-inch thick) parallel to the base. Place the slices in a bowl, add just enough water to cover, and squeeze the lemon juice over to prevent browning. Microwave for 3-4 minutes until softened and flexible but not mushy. Drain and pat dry thoroughly.
- Prepare Pastry Strips: On a floured surface, unfold one sheet of thawed puff pastry and roll to about 1/8-inch thickness into a roughly 14” by 10” rectangle. Cut the pastry into six even strips approximately 2 inches wide and 10 inches long using a pizza cutter or knife.
- Fill: Working with one strip at a time, brush melted butter along the center of the pastry strip, then sprinkle evenly with the cinnamon sugar mixture. Arrange 6-7 apple slices along the top half of each strip with the peel side facing up, overlapping slightly and allowing edges to extend slightly above the pastry. Brush apricot preserves over the apples to add sweetness and help them stick together.
- Fold and Roll: Fold the bottom half of the pastry strip over the bottom of the apple slices, then carefully roll the strip from one end to form a rose shape. Place each rose gently into one cup of the prepared muffin tin. Repeat the process for all remaining strips.
- Finish and Bake: Brush the tops of the pastry roses with the remaining melted butter and sprinkle with the remaining cinnamon sugar. Bake in the preheated oven for 40 minutes or until the puff pastry is golden brown and cooked through. If the apples are browning too quickly, tent the tin with foil for the last 10 minutes. Allow the roses to cool in the pan for 10 minutes before transferring them to a wire rack. Dust with powdered sugar if desired and serve warm or at room temperature.
Notes
- Make sure apple slices are as thin as possible to allow easy rolling and a delicate appearance.
- Use red apples for their color and sweetness; Granny Smith or Gala also work but adjust sweetness accordingly.
- Thoroughly dry the apple slices after microwaving to prevent soggy pastry.
- Chilling the pastry before cutting can make it easier to handle if very soft.
- You can substitute store-bought apple jelly if apricot preserves are unavailable.
- These pastries are best enjoyed the day they are made but can be reheated gently in a low oven.
