This easy Puff Pastry Apple Roses are a beautiful and delicious treat, perfect for any occasion! Made with flaky puff pastry, thin apple slices, and a hint of cinnamon, they bake into delicate, crispy roses. Serve them warm with a dusting of powdered sugar for a simple yet impressive dessert that looks as good as it tastes!
Ingredients Needed
- 2 red apples (e.g., Pink Lady, Honeycrisp)
- 2 sheets all-butter puff pastry (thawed but cold)
- 1 tsp ground cinnamon
- 2 tbsp granulated sugar (caster sugar)
- 2 tbsp powdered sugar (icing sugar) for dusting
- 1 tbsp lemon juice
How To Make Puff Pastry Apple Roses
- Preheat the oven: Set your oven to 400°F/200°C. Grease 6 cups of a muffin pan.
- Cut the pastry: Slice each puff pastry sheet into three equal rectangles (approx. 3×10 inches / 8×25 cm). Return the pastry to the fridge.
- Prepare the apples: Cut each apple in half, remove the core, and slice very thinly. Immediately place the slices into a bowl of cold water with 1 tbsp lemon juice to prevent browning.
- Soften the apples: Drain the apple slices and microwave them on medium-high for 2-3 minutes, until just pliable. Arrange the slices into 6 overlapping rows, each about 10 inches / 25 cm long.
- Assemble the pastry: Mix the cinnamon and granulated sugar in a bowl. Sprinkle the cinnamon sugar over half of each pastry rectangle. Lay the apple slices over the sugared pastry, with their rounded edges slightly above the top edge of the pastry. Fold the other half of the pastry over the apples, enclosing them.
- Roll and bake: Roll each strip into a pinwheel and press the edge to seal. Place each rolled pastry into the greased muffin pan, apple side up. Bake for 30-35 minutes, until golden brown. If the apples brown too quickly, cover loosely with foil and move to a lower rack.
- Serve: Dust with powdered sugar and enjoy warm or at room temperature.
Recipe Tips
- Use Cold Puff Pastry: Keep the pastry cold until you’re ready to use it. This helps it stay flaky and crisp when baked. If it gets too soft, chill it for 10 minutes before rolling.
- Thin, Even Apple Slices: Slice the apples as thinly as possible so they bend easily without breaking. A mandolin is best, but a sharp knife works too.
- Don’t Overcook the Apples: Whether steaming or microwaving, only soften the apples until they’re just flexible. Overcooking makes them mushy and hard to roll.
- Roll Tightly But Gently: Roll each apple rose firmly but not too tight to keep its shape. If it’s too loose, the pastry may open while baking.
- Bake Until Golden Brown: The center pastry takes the longest to cook. If the apples brown too fast, cover with foil and bake until the pastry is fully cooked.
How To Store Leftovers?
- Refrigerate: Let the apple roses cool to room temperature, then place them in an airtight container. Store them in the fridge for up to 3 days. Enjoy them chilled or bring them to room temperature before serving.
- Freeze: Place the cooled apple roses in a single layer on a baking sheet and freeze for 1 hour. Then, transfer them to an airtight container and freeze for up to 1 month. To serve, thaw at room temperature for about 30 minutes before enjoying.
Nutrition Facts
Serving Size: 1 rose (recipe makes 6 servings)
- Calories: 189
- Total Fat: 7.9g
- Saturated Fat: 2g
- Sodium: 52mg
- Potassium: 85mg
- Total Carbohydrate: 29g
- Sugars: 16g
- Dietary Fiber: 2g
- Protein: 1.8g
Try More Puff Pastry Desserts:
Puff Pastry Apple Roses
Description
This easy Puff Pastry Apple Roses are a beautiful and delicious treat, perfect for any occasion! Made with flaky puff pastry, thin apple slices, and a hint of cinnamon, they bake into delicate, crispy roses. Serve them warm with a dusting of powdered sugar for a simple yet impressive dessert that looks as good as it tastes!
Ingredients
Instructions
- Preheat the oven: Set your oven to 400°F/200°C. Grease 6 cups of a muffin pan.
- Cut the pastry: Slice each puff pastry sheet into three equal rectangles (approx. 3×10 inches / 8×25 cm). Return the pastry to the fridge.
- Prepare the apples: Cut each apple in half, remove the core, and slice very thinly. Immediately place the slices into a bowl of cold water with 1 tbsp lemon juice to prevent browning.
- Soften the apples: Drain the apple slices and microwave them on medium-high for 2-3 minutes, until just pliable. Arrange the slices into 6 overlapping rows, each about 10 inches / 25 cm long.
- Assemble the pastry: Mix the cinnamon and granulated sugar in a bowl. Sprinkle the cinnamon sugar over half of each pastry rectangle. Lay the apple slices over the sugared pastry, with their rounded edges slightly above the top edge of the pastry. Fold the other half of the pastry over the apples, enclosing them.
- Roll and bake: Roll each strip into a pinwheel and press the edge to seal. Place each rolled pastry into the greased muffin pan, apple side up. Bake for 30-35 minutes, until golden brown. If the apples brown too quickly, cover loosely with foil and move to a lower rack.
- Serve: Dust with powdered sugar and enjoy warm or at room temperature.
Notes
- Use Cold Puff Pastry: Keep the pastry cold until you’re ready to use it. This helps it stay flaky and crisp when baked. If it gets too soft, chill it for 10 minutes before rolling.
- Thin, Even Apple Slices: Slice the apples as thinly as possible so they bend easily without breaking. A mandolin is best, but a sharp knife works too.
- Don’t Overcook the Apples: Whether steaming or microwaving, only soften the apples until they’re just flexible. Overcooking makes them mushy and hard to roll.
- Roll Tightly But Gently: Roll each apple rose firmly but not too tight to keep its shape. If it’s too loose, the pastry may open while baking.
- Bake Until Golden Brown: The center pastry takes the longest to cook. If the apples brown too fast, cover with foil and bake until the pastry is fully cooked.
Puff Pastry Apple Roses