Apple Roses

Why You’ll Love This Recipe

I love how simple yet elegant these Apple Roses are. The combination of sweet apples, buttery puff pastry, and a hint of cinnamon makes every bite comforting and delicious. I can prepare them ahead of time, and they always make my table look festive. They’re also a fun recipe to make with friends or family because rolling each rose feels creative and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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 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

Directions

1. I start by preheating the oven to 375°F and buttering a 12-count muffin tin. I mix the sugar and cinnamon together and set it aside.

2. To slice the apples, I cut them in half, remove the cores, and slice each half very thinly—about 1/16-inch thick. I place the slices in a bowl, cover them with water, add lemon juice, and microwave for about 3–4 minutes until they’re soft but not mushy. Then, I drain and pat them dry.

3. I unfold one sheet of thawed puff pastry on a floured surface and roll it to about 1/8-inch thickness (roughly 14×10 inches). Then I cut it into six even strips, about 2 inches wide.

4. Working one strip at a time, I brush it with melted butter, sprinkle with cinnamon sugar, and lay about six to seven apple slices along the top edge, slightly overlapping with the peel side up. I brush apricot preserves over the apples.

5. I fold the bottom of the pastry strip up over the apple slices and gently roll from one end to the other to create a rose shape. I place each rose in the prepared muffin tin.

6. Once all the roses are formed, I brush them with the remaining butter and sprinkle on the rest of the cinnamon sugar. I bake for 40 minutes until the pastry is golden and crisp. If the apples start to brown too quickly, I cover them with foil during the last 10 minutes.

7. I let them cool for 10 minutes in the pan before transferring to a wire rack. A light dusting of powdered sugar makes the perfect finishing touch.

Servings and Timing

This recipe makes about 12 servings. The total time is roughly 1 hour and 10 minutes: 20 minutes to prep, 40 minutes to bake, and 10 minutes to cool.

Variations

• I sometimes use pear slices instead of apples for a slightly different flavor.

• I like to switch the preserves—raspberry or peach jam also work beautifully.

• For an extra indulgent twist, I’ve added a sprinkle of finely chopped nuts or brown sugar before rolling the pastry.

• To make them more aromatic, I occasionally mix a pinch of nutmeg or cardamom into the cinnamon sugar.

Storage/Reheating

After baking, I let the apple roses cool completely. I keep them in an airtight container at room temperature for up to 2 days or refrigerate them for up to 4 days. If I want to keep them longer, I freeze them (wrapped tightly) for up to 3 months. To reheat, I warm them in a 300°F oven for about 10 minutes to revive their crispiness.

FAQs

How do I keep the apples from breaking when rolling?

I make sure to microwave them long enough so they’re flexible but not mushy. Thin slices are key—they bend without cracking.

Can I make these ahead of time?

Yes, I often bake them a day in advance. I let them cool completely and store them covered at room temperature, then reheat briefly before serving.

What kind of apples work best?

I prefer red apples like Honeycrisp, Fuji, or Gala because they’re slightly sweet and their red peel adds a beautiful color contrast.

Can I use frozen puff pastry straight from the freezer?

No, I let it thaw according to the package instructions until it’s pliable but still cool to the touch. Over-thawed dough becomes sticky and hard to handle.

Can I use another type of pastry?

While puff pastry gives the flakiest texture, I’ve also tried crescent roll dough in a pinch. It’s softer and less crisp but still tasty.

Conclusion

Making Apple Roses always feels special to me. They combine simple ingredients in a creative, elegant way, and they never fail to impress. I love how the aroma of cinnamon and apples fills my kitchen, and when I serve them, everyone is delighted by both their beauty and flavor. This is one recipe I’ll always come back to for holidays or when I want a sweet treat that looks as good as it tastes.

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