This Apple Rose Puff Pastry recipe is an easy beautiful way to serve dessert. Follow this easy step by step tutorial to make them for your next brunch or Holiday dinner.
When I first saw a picture of this apple pastry I thought they were the most beautiful dessert ever. They are little rose apple pies and a wonderful alternative to traditional apple pie.
Of course, I thought they must be extremely hard to make. But I’m so happy I was wrong about that! This recipe is much easier to make than they look!
I bought Pepperidge Farm puffed pastry sheets in the freezer section of the grocery store.
All you have to do is cut 3 apples in half from top to bottom. Slice them thin. Roll the pastries a little bit and cut them into 6 equal strips.
Then, spread a little apricot preserves. Place the apples slices. Fold, roll, place in a muffin tin and bake.
This easy recipe will wow your family and friends! I served them warm with a little vanilla ice cream too.
Makes 12 apple roses
Apples – Use Gala, McIntosh or Courtland apples this recipe.
Puff pastries sheets – Thawed per package directions. To roll the apple slices and preserves in for a crispy crust.
Apricot preserves – to give a nice extra sweetness.
Water – to add to the apricot preserves to thin a little.
Lemon juice – add to the water to keep the apple slices from turning brown.
Cinnamon and sugar – To sprinkle over the top for a little added Fall seasoning.
Powdered sugar – Optional additional sprinkle topping
How To Make this Puff Pastry Roses Recipe
Preheat oven to 375 degrees F
Remove puffed pastries from freezer and thaw according to package.
With a sharp knife, slice the apples in half from top to bottom
Remove the core ends and then scoop out the core in the center.
Slice the apples into very thin slices.
Fill a medium bowl microwave safe bowl half full of water and squeeze the lemon juice into the water.
Place the sliced apples in the water and microwave for 5 minutes until slightly tender.
Drain the apples into a colander.
Mix the apricot preserves and water together in a bowl.
When puff pastry sheet is thawed, place them flat on a floured surface.
Roll the sheet of puff pastry dough out with a rolling pin to flatten just a little more and to remove the perforated lines in the dough.
Using a pizza cutter or knife, cut each pastry into 6 equal long slices.
One at a time, spoon apricot preserve mixture onto a slice of pastry.
Place 7-9 apple slices along one half of the puff pastry strip with the peel side facing out.
Fold the pastry in half to cover the apples.
Starting on one end, roll the pastry and apples to the other end of the pastry to form the rose shape.
Place in a muffin tin
Continue with the other pieces of pastry strips until 12 apple roses have been made.
Sprinkle with cinnamon sugar if desired. (mix 1 TBSP cinnamon to 3TBSP of sugar)
Place a baking pan of water on the bottom rack of oven so the bottom of pastries do not burn.
Bake at 375 for 40 -45 minutes.
Top with a little powered sugar if desired as well.
- Swap the apricot preserves for another flavor of preserves or jam like blackberry, strawberry, or raspberry
2. Substitute the fruit preserves for Nutella, caramel sauce, apple butter, or cream cheese.
Slice the apples as thin as you can to insure the cook completely.
Store in an airtight container in the refrigerator for up to 3-4 days.
Place the apple roses in a preheated oven at 350 degrees F and heat for 5-10 minutes until warmed through. You can also microwave for 15-20 seconds but they may lose their crispiness.
Yes, after they are thoroughly cooled wrap each individual rose in plastic wrap and place them in a plastic resealable freezer bag. To reheat, place the frozen apple roses back in a muffin tin and place in a preheated 350 degree F oven for 10 minutes until heated through.
Try these other apple recipes too:
Apple Rose Puffed Pastries
- 3 apples
- 2 sheets of puffed pastries thawed
- 6 Tablespoons of apricot preserves
- 4 Tablespoons of water
- juice of 1/2 a lemon or 2 Tablespoons of lemon juice
- Remove puffed pastries from freezer and thaw according to package
- Slice the apples in half from top to bottom
- Remove the core ends and then scoop out the core in the center
- Slice the apples into very thin slices
- Fill a medium sized bowl half full of water
- Squeeze the lemon juice into the water.
- Place the sliced apples in the water and microwave for 5 minutes until slightly tender.
- Drain the apples into a colander.
- When pastries are thawed, place them flat on a floured surface.
- Roll the pastries out with a rolling pin the flatten just a little more.
- Cut each pastry into 6 equal slices.
- One at a time, spoon apricot preserve mixture onto a slice of pastry.
- Place 7-9 apple slices along one half of the pastry slice with the peel side facing out.
- Fold the pastry in half to cover the apples.
- Starting on one end, roll the pastry and apples to the other end of the pastry.
- Place in a muffin tin.
- Continue with the other pieces of pastries until you have 12 apple roses.
- Place a pan of water on the bottom rack of oven so the bottom of pastries do not burn.
- Bake at 375 for 40 -45 minutes.