Apple Roses
These Apple Roses are tender cinnamon apples wrapped in crisp flaky puff pastry and are festive enough to be the star of a Holiday dessert table. They are easy and fun to make, and can be made ahead of time to make it easier to party prep. Your guests will love this beautiful take on traditional apple pie.
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
- Prep- Preheat the oven to 375˚F with a rack in the center of the oven. Butter or spray a 12-count muffin tin. Stir together sugar and cinnamon and set aside.
- Slice Apples - Cut apples in half and remove the core. Lay the apple half on the flat side and cut into very thin slices (1/16-inch thick), cutting parallel with the base. Add apple slices to a bowl and add just enough water to cover the apples. Squeeze the juice of 1 lemon over the top and microwave for 3-4 minutes or just until softened and flexible but not mushy. Drain well and pat dry.
- Prepare Pastry Strips -Unfold one sheet of thawed puff pastry onto a floured surface and roll it to 1/8” thickness, about 14” L by 10” W. Using a pizza cutter or knife, divide it into 6 even strips, about 2” W x 10” L.
- Fill - Working with 1 strip at a time, brush the center of the pastry with butter, then sprinkle with cinnamon sugar. Lay about 6-7 apple slices along the top half of each pastry strip with the peel side up, overlapping slightly and with the edges hanging just above the pastry. Brush apricot preserves over the apples.
- Fold and Roll - Fold the bottom half of each pastry strip up over the bottom of the apples. Starting at one end, roll the strip into a rose shape. Place into prepared muffin tin. Repeat with the remaining roses.
- Finish and Bake - Brush the pastries with the remaining butter and sprinkle the tops with the remaining cinnamon sugar. Bake at 375˚F for 40 minutes or until pastry is golden and fully baked. If apples are browning too fast, tent with foil in the last 10 minutes. Let cool 10 minutes in the pan, then transfer to a wire rack. Dust with powdered sugar and serve warm or at room temperature.
Notes
*The puff pastry should be thawed but still cool to the touch. Don't over-soften the dough. I used Pepperidge Farm brand puff pastry, sold in the freezer section of the grocery store. You'll need a 1 lb package, which contains 2 sheets of puff pastry dough.
Make Ahead and Storage - Bake and cool the roses completely, and then store in an airtight container on the counter for up to 2 days, or in the fridge for up to 4 days. You can also wrap them in plastic wrap in an airtight container and freeze for up to 3 months, but they may not be as crisp when thawed.
Nutrition Facts
Apple Roses
Amount per Serving
Calories
286
% Daily Value*
Fat
18
g
28
%
Saturated Fat
6
g
38
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
10
mg
3
%
Sodium
97
mg
4
%
Potassium
61
mg
2
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
3
g
6
%
Vitamin A
144
IU
3
%
Vitamin C
2
mg
2
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
