Description
These beautiful and delicious Apple Roses are made by wrapping thinly sliced apples in buttery puff pastry, sprinkled with cinnamon sugar, and baked to golden perfection. Perfect for a fancy dessert or a sweet snack, they feature tender, slightly caramelized apples with a hint of apricot glaze, making a visually stunning treat that is as delightful to eat as it is to look at.
Ingredients
Scale
Dry Ingredients
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- All-purpose flour (for dusting)
- Powdered sugar (optional for dusting)
Fruit
- 2 medium or 3 small red apples
- Juice of 1 lemon
Dairy
- 4 Tbsp unsalted butter (melted)
Other
- 1 lb or 2 sheets puff pastry (thawed according to package instructions)
- 3 Tbsp apricot preserves or apple jelly
Instructions
- Preheat and prepare pan: Preheat the oven to 375ËšF (190ËšC) and place the rack in the center. Butter or spray a 12-count muffin tin to prevent sticking. Mix together the granulated sugar and ground cinnamon in a small bowl and set aside for later use.
- Slice and soften apples: Core the apples and cut into very thin slices (about 1/16-inch thick) by slicing parallel to the base after halving. Place the apple slices in a bowl, cover with enough water to submerge, and squeeze lemon juice over to prevent browning. Microwave for 3-4 minutes until slices are just softened and flexible but not mushy. Drain well and pat dry thoroughly with paper towels.
- Prepare puff pastry strips: On a floured surface, unfold one sheet of thawed puff pastry and roll it out to approximately 1/8-inch thickness, around 14 inches long by 10 inches wide. Using a pizza cutter or a sharp knife, cut the pastry evenly into 6 strips about 2 inches wide by 10 inches long.
- Assemble apple roses: Take one pastry strip and brush the center area lightly with melted butter, then sprinkle generously with half of the cinnamon sugar mixture. Arrange 6-7 apple slices along the top half of the strip with the peel side up, overlapping slightly and allowing the edges to hang just above the pastry. Brush the apple slices with apricot preserves or apple jelly to add sweetness and help hold the apples together.
- Fold and roll: Fold the bottom half of the pastry strip upwards over the apples to cover the bottom edges. Starting at one end, carefully roll the strip to form a rose shape, with the apple slices creating the petals. Place the rolled rose into one cup of the prepared muffin tin. Repeat with remaining strips and apples.
- Bake and finish: Brush the tops of all apple roses with remaining melted butter and sprinkle with the remaining cinnamon sugar. Bake in the preheated oven at 375ËšF for 40 minutes or until the puff pastry is golden brown and fully cooked. If apples begin to brown too quickly, tent the pan loosely with foil during the last 10 minutes of baking. Once baked, allow roses to cool in the pan for 10 minutes, then transfer to a wire rack. Optionally, dust with powdered sugar before serving warm or at room temperature.
Notes
- Use firm red apples like Gala, Fuji, or Honeycrisp for best texture and appearance.
- Microwaving softens the apple slices so they can be easily rolled without breaking.
- Ensure puff pastry is properly thawed to avoid cracking when rolling.
- If you don’t have apricot preserves, apple jelly or any clear fruit jelly can be used as a glaze.
- These roses are best served the same day but can be stored in an airtight container for 1-2 days and gently reheated.
- Dust with powdered sugar just before serving for an elegant finish.
