Tessa’s Recipe Rundown
Taste: Kind of like apple pie but with more of a pastry twist!
Texture: Flaky, buttery, tender, and juicy.
Ease: Surprisingly easy and can be made ahead of time!
Pros: Super fun and impressive individually-sized dessert perfect for special occasions.
Cons: None.
Would I make this again? Yes!
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Apple Roses are a beautiful, simple way to elevate a special meal – and they’re easier to make than you might think!
In one of my first baking classes in culinary school, it felt like if something could be potentially made into a rose shape, we ended up doing it – so I got plenty of practice to perfect these adorable treats.
It’s surprisingly simple to manipulate apples to make them look absolutely gorgeous and gourmet.
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These special Apple Roses are the perfect addition to your Thanksgiving table, Christmas celebration, or any special occasion.
Sprinkle of Science
How to Make Apple Roses
How to Slice Apples
I prefer to use a mandolin to get super thin slices. It works great – just be super careful while using it! If you don’t have one, a sharp knife works just fine too.
I also recommend using this apple corer to make quick work of prepping your apples before slicing!
What Type of Apples are Best For Apple Roses?
My favorite apples for creating roses are Pink Lady, Braeburn, or Honeycrisp, as they taste delicious and hold their shape nicely while baking. Feel free to experiment with other types of apples, if preferred.
How to Assemble Apple Roses
I have included a step-by-step video at the bottom of the recipe card, but here’s a collage of each step of the process, if that’s easier for you to follow:
How to Store & Serve
Apple rose pastries are best served the day they are baked. They can also be stored inside an airtight container for a few days. Reheat in a 300°F oven for 5 to 10 minutes, or until warmed through and flaky again.
I haven’t tried freezing these, so let me know in the comments below if you give that a try!
More Fall Recipes You’ll Love:
Apple Roses
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Ingredients
- 2 apples, such as Pink Lady, Braeburn, or Honeycrisp
- 1 lemon, juiced
- 2 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 sheet puff pastry, thawed
- Flour, for dusting
- 3 tablespoons apricot or strawberry preserves
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 375°F. Grease a standard muffin tin. In a small bowl, combine the sugar, cinnamon, and nutmeg.
- Core the apples and slice in half. Using a very sharp knife or mandolin on the second setting, carefully slice paper thin 1/8-inch slices and immediately toss in lemon juice to prevent browning. Toss in the butter, then in the sugar-spice mixture.
- Microwave the slices for 45 seconds, or until soft and pliable enough to mold.
- Place the puff pastry on a lightly floured work surface. Roll out into a 9 by 12-inch rectangle. Cut six 2-inch wide strips of dough.
- In a small bowl, combine the preserves with 2 tablespoons of water. Microwave for 30 seconds if it was refrigerated. Spread evenly over each strip of dough. Arrange about 10 apple slices lengthwise in a straight line, overlapping slightly, on a strip of dough. Fold up the bottom part of the dough and begin tightly rolling the dough to form the rose shape. Press the edge to seal. Repeat for all the pastries and place in the muffin tin.
- Make ahead: at this point the unbaked assembled roses can be covered and stored in the fridge for up to 1 day before baking as directed.
- Bake for 40 minutes, or until golden and cooked through. Sprinkle with powdered sugar, if desired. Pastries are best served the day they are baked but can be stored in an airtight container and rewarmed in a 300°F oven for 5 to 10 minutes, or until warmed through and flaky again.
Can I substitute the preserves with honey or maple syrup?
I haven’t tried that but you’re welcome to give it a go! I prefer the slight tartness the preserves gives to this recipe 🙂
Can you assembly these apple rosettes and then freeze them so they can be baked at a latter date?
Came on just to say I doubled the recipe to make my wife a “dozen roses” for mothers day, and she LOVED it. Thanks!
Ive made these several times and hoped to help address a few comments. 1st cutting evenly thin slices can be difficult but with lots of practice it can be done. A mandolin is much better option for more uniform slices especially for the novice knife skills. Secondly the dough in the center only comes out right if you don’t roll to tight. Also I bring water and lemon to gentle boil and simmer slices for 1min (instead of microwave) and cool. When I want apples to have a more red color I add a couple drops of red dye to the water mixture while cooling. Good luck everyone hope that helps.
Without a mandolin I don’t recommend this lol. The few that I had truly thin enough slices for turned out well, but with a knife it’s pretty hard to get evenly thin pieces. I also did extra time in the microwave to help soften the apples which did make a difference when rolling them. Time to go get a mandolin
HI!
I attempted this yesterday but the pastry dough did not cook (stayed mushy and soft) even after almost 2 hours in the oven. what could i have done wrong?
I noticed several people commented about the center dough was not cooked through, and asked if there was a solution to that. The question was not addressed. I am planning on making them tomorrow and would be helpful if you could give some feedback regarding that. Also if making a day in advance, should or could they be (A) baked and how to store—-refrig or container or (B) unbaked and how to store if unbaked. Planning on making these tomorrow, so would appreciate your feedback asap. Thanks so much.
Can these be made, frozen and then reheated? Thanks!
I’ve made these several times now & they’ve been perfect. I found that if you’re using a dark metal muffin tin, you need to lower the temp down to 375F. I also roll my puff pastry thin & when it’s time to roll, roll them loosely. If they’re too tight, the pastry doesn’t cook.
Can you make these a day or two in advance? If so is it best to cook them a bit then finish cooking them when you are about to eat them or leave them completely uncooked and then cook them?
Hey
I am planning to make this one as it seems easy, can we use condensed milk in place of apricot or strawberry preserve.
Pls reply asap i have to bake them tomorrow