Introduction

Apple Roses are an elegant and delicious dessert that looks impressively intricate but is surprisingly simple to make. Thinly sliced apples are wrapped in puff pastry to create beautiful rose shapes, sweetened with cinnamon sugar and apricot preserves. They are perfect for a cozy afternoon treat or an impressive dessert for guests.

The image shows a white plate filled with apple rose pastries arranged in close rows. Each pastry has multiple layers of thin, curled apple slices creating a rose shape, with golden brown and slightly crisp edges. The apple slices are a mix of warm yellow and red tones, with a shiny, caramelized look. The outer crust is golden and slightly darker, showing a baked texture. The pastries are dusted evenly with fine white powdered sugar, adding a delicate contrast to the caramel colors. The plate rests on a white marbled surface with a soft pink cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup granulated sugar
1 tsp ground cinnamon

2 medium or 3 small red apples
Juice of 1 lemon

1 lb or 2 sheets of puff pastry (thawed according to package instructions)
All-purpose flour (for dusting)

4 Tbsp unsalted butter (melted)
3 Tbsp apricot preserves or apple jelly
Powdered sugar (optional for dusting)

Instructions

Step 1: Preheat the oven to 375˚F and place a rack in the center. Butter or spray a 12-count muffin tin. In a small bowl, stir together the sugar and cinnamon; set aside.
Step 2: Cut apples in half and remove the cores. Place each half flat side down and slice into very thin slices about 1/16-inch thick, cutting parallel to the base. Add slices to a bowl and cover with water. Squeeze lemon juice over the apples and microwave for 3-4 minutes until they are softened but not mushy. Drain and pat dry thoroughly.
Step 3: On a floured surface, unfold one sheet of puff pastry and roll it out to about 1/8-inch thickness, measuring roughly 14 inches by 10 inches. Use a pizza cutter or sharp knife to cut the pastry into six strips, about 2 inches wide and 10 inches long.

Step 4: Brush each strip’s center with melted butter. Sprinkle cinnamon sugar evenly on top. Arrange 6-7 apple slices along the top half of each strip with the peel side up, overlapping slightly, allowing the slices to extend just beyond the pastry edge. Brush apricot preserves over the apple slices.
Step 5: Fold the bottom half of the pastry strip up over the bottom edges of the apples. Starting at one end, carefully roll the strip into a rose shape. Place each rose into the prepared muffin tin. Repeat for all strips.
Step 6: Brush the tops of the roses with remaining melted butter and sprinkle with remaining cinnamon sugar. Bake for about 40 minutes until golden and fully cooked. If apples brown too quickly, loosely cover with foil during the last 10 minutes. Cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar if desired and serve warm or at room temperature.

Tips & Variations

Use tart red apples like Fuji or Gala for the best balance of sweetness and flavor.
If you prefer, substitute apricot preserves with apple jelly or honey for a different fruit twist.
Dust the finished roses with a little cinnamon powder along with powdered sugar for extra warmth.

Make smaller roses by cutting thinner pastry strips and fewer apple slices for bite-sized treats.

Storage

Store any leftover apple roses in an airtight container at room temperature for up to 2 days. Reheat in a warm oven for a few minutes to refresh the pastry’s crispness before serving. They are best enjoyed fresh but can also be refrigerated for up to 3 days and warmed gently.

How to Serve

The image shows close-up mini pastries shaped like roses, each with multiple thin layers. The base is a golden-brown, crispy pastry with a rough, flaky texture that forms a solid cup shape. Above this is a swirl of thin, translucent apple slices, arranged tightly in a rose petal pattern with edges slightly caramelized to a darker amber color with hints of cinnamon. The apple layers are shiny and soft, with some crunchy, browned bits on the petals. The pastries sit on a smooth white plate with tiny crumbs scattered nearby, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, frozen puff pastry works well as long as it’s properly thawed according to package instructions before rolling and assembling.

How thin should the apple slices be?

The apple slices should be very thin, about 1/16-inch thick, so they become flexible when softened and can be easily rolled without breaking.