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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Cherie
I made these today for Thanksgiving. They were not difficult. I used GF puffed pastry and they worked great! I omitted the water and since the directions don’t say what/when to put in the sugar and cinnamon, I sprinkled them on the pastry before laying out the apples. Everyone liked them. Thank you for the recipe!
Sherri
I am so glad they were a hit! We love them too!
Christin
What do you do with the cinnamon and sugar? I see it in the ingredient list but not in the directions
dawn andres
Would you please give the length and width of each pastry strip?
I tried this recipe nd the pastry didn’t cook through to the middle.
I’m sure my strips were too wide or long – probably both.
Leslie
Can you make them the day before and store them in the refrigerator to bake the next day, or would the puff pastry get too soggy?
Sherri
I don’t recommend it as the jam can add moisture to the uncooked pastry dough. But, I have baked them the day before and warmed them in a 325°F oven for 5-10 minutes to re-crisp them before serving.
Dawn Caroselli
Loved! I mixed in one pear, just because and my hubby Loved it! Thank you
Sherri
I love that! So happy you enjoyed them!
Ree
Mine turned out very soggy in 30 mins of baking. They look done but lots of liquid in them- probably the apricot jam and apples giving out water?? What am i doing wrong?
Kathy
I skip the water and warm the preserves to thin them.
Stephen
I’ve made these several times Always a Delight to guests. Sometime I use Apple Jelly or Apple butter instead of Apricot depend on what I have on hand Thanks for Sharing This do re warm nicely and Crisp up again .
Sherri
I love hearing that!!
Peggy
When you place the pan of water on the bottom rack of the oven, are you setting the muffin pan in water?
Sherri
No, just on the bottom rack below the tin. It helps keep the bottoms from getting too brown.
Laurie W.
What would be the baking time if using a convection oven and would you reduce the temperature too?
Sherri
With convection ovens, you generally lower the temperature by 25° F (15° C) and the cooking time by 20% from a regular oven. So for these, cook at 350°F for about 32-34 minutes. 🙂 Hope you enjoy them too!
Sandra
Can these be made ahead of time and frozen?
Sherri
They can. I could heat them in a warm oven after thawing them to crisp them up a little.
SIERRA
Thinking of making these for a spring potluck event, would these still be good if made the night before the event?
Sherri
Yes! They will be fine. 🙂