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.
These Beautiful Apple Roses Are Easier Than You Think
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 full apple pie.
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.
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Ingredients Needed
Makes 12 apple roses
Apples – Use Gala, McIntosh or Courtland apples this recipe.
Puff pastries sheets – Thawed per package directions. I use Pepperidge Farm puffed pastry sheets found in the freezer section of grocery stores.
Apricot preserves – Swap the apricot preserves for another flavor of preserves or jam like blackberry, strawberry, or raspberry. You can also substitute the fruit preserves for Nutella, caramel sauce, apple butter, or cream cheese.
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
Step 1: Preheat oven to 375 degrees F.
Step 2: Remove puffed pastries from freezer and thaw according to package.
Step 3: 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.
Step 4: Slice the apples into very thin slices.
Step 5: Fill a medium 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. Then drain the apples into a colander.
Step 6: Mix the apricot preserves and water together in a bowl.
Step 7: When puff pastry sheets have 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.
Step 8: Using a pizza cutter or knife, cut each pastry into 6 equal long slices.
Step 9: One at a time, spoon apricot preserve mixture onto a slice of pastry.
Step 10: Place 7-9 apple slices along one half of the puff pastry strip with the peel side facing out. Then fold the pastry in half to cover the apples.
Step 11: Starting on one end, roll the pastry and apples to the other end of the pastry to form the rose shape.
Step 12: Place each rose in a muffin tin hole. Continue with the other pieces of pastry strips until 12 apple roses have been made.
Step 13: Sprinkle with cinnamon sugar if desired. (mix 1 tablespoon cinnamon to 3 tablespoon of sugar)
Step 14: 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.
Pro Tip:
Slice the apples as thin as you can to insure they cook completely.
How to Store?
Refrigerate: Store in an airtight container in the refrigerator for up to 3-4 days.
Freeze: 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.
How to Reheat? 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.
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.
If you love these Apple Rose Puff Pastries, Make these other apple recipes next:
Apple Rose Puffed Pastries
Video
Ingredients
- 3 apples
- 2 sheets of puffed pastries thawed
- 6 Tablespoons of apricot preserves
- 4 Tablespoons of water
- juice of ½ a lemon or 2 Tablespoons of lemon juice
- cinnamon
- sugar
Instructions
- 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.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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Irene
Looking forward to making these Apple Roses for someone special. Thank ultimate for the wonderful detailed instructions and recipe.
Elisse
I made them for our guests at the Elkhorn Inn and they Loved them- and then I blogged about them- and gave the link to this post that taught and inspired me to make them! We Live In The Country!: https://southernwestvirginia.blogspot.com/2018/09/easy-puff-pastry-apple-roses-for-rosh.html?
Elisse
Just made these for Rosh Hashanna (Jewish New Year), and for guests at our Inn (the Elkhorn Inn) in so,. West Virginia, and they turned out great! I am NOT CRAFTY, and most things like this are huge “PinterestFail” messes for me- but this worked! SO happy! I baked them for 10 minutes at 375 & then 30 minutes at 350 , as you suggested in one of your comments. I will be doing a blogpost shortly, and will link back here for your original recipe.
Tess
Was looking for this recipe online – yours is the best!
Rosette Rutman
Are these best eaten the same day? I found the bottom got a little soggy the next day.
Carol Becht
Sherri: I was attracted to your site by the “Easy Homemade Lotion Bars” which I am going to try. Then I saw the beautiful apple rose dessert recipe and I can’t wait to try that. Then I pinned a few more recipies. Your site is so user-friendly, the instructions clear and the pictures are fantastic. Thank you so much for these!
Toula
hello I just made these apple flowers and they are absolutely amazing do they need to be refrigerated or can they stay on the counter
Sherri
I’m so happy you liked them! I usually refrigerate mine and then pop them in the microwave for about 10 seconds to warm them slightly.
Fran Wilson
I also make cauliflower tots. Great when husband is having fries, with burger.
Vijaya
Hi Sherri, I made these lovely apple rose puffed pastries today. They turned out stunning! I clicked a few pics and what a sight they are!
Sherri
I am so happy to hear that!! They are one of my favorites to make! Happy New Year!!
Making ahead
Are these able to freeze?
Grace
Hello,
I tried these today. they look beautiful, but i had one problem, pastry on the outside was cooked, but the middle stayed uncooked. I even tried to put some tin foil over them and kept them in longer, but still no luck. Had to chuck the whole lot out.
Any suggestions?
Sherri
Sorry you had that problem. I have never had that happen. 🙁 Puffed pastries is usually easy to work with but that can be a common problem after doing a little research online. Some recommend cooking at a little higher temp for about 10 minutes and then reducing to 350 F.
I checked Pepperidge Farm website to see if they mentioned it there, https://www.puffpastry.com/tips-and-techniques/, and it could be a few different reasons. Things mentioned: “The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.” “If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.”
G
I had the same problem. They came out beautifully but are a little undone on the inside. Is there any way you recommmend I can salvage them by rebaking ?
cherry
I was wondering if you have made these in a mini muffin tin and, if so, what was the baking time?
Thanks!
Sherri
I’m sorry, I have not tried that yet. I would guess cook them for 10-15 minutes and then continue to check every few minutes for doneness. 🙂 You would also cut your pastry strips much thinner as well. Let me know how they turn out if you try them !
Tamarise
Hi There, any tips for me for “heating” the apples since I don’t have a microwave?
Sherri
I’m sure you could heat them in water on the stovetop as well for a few minutes to soften them.
Theresa McGugan
These are beautiful…I’m going to try this for my tea party this Saturday. Did you use a mini muffin pan or regular size???
Sherri
Thank you so much! I use a regular size muffin pan. 🙂
Linda
The recipe needs some additions such as type of apple to use. Not all apples soften up in the 5 minutes in the microwave–a rounder softer apple such as a Cortland or Macintosh. How thin are the apple slices cut? Also, how wide are the strips of pastry and how thin should it be rolled out? I rolled the pastry out to a 12″ x 12″ square and made 2″ strips and they seemed a bit short. The puff pastry takes a bit longer to thaw than the box instructions.
Nene Estrada
I love all the recipes specially the rose apples.