Ingredients
- 2 apples (pink lady, braeburn, or honeycrisp)
- Juice of half a lemon
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
- 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
Directions
-
Preheat the oven to 375°F. Grease a standard muffin tin.
-
Core the apples and slice in half. Using a very sharp knife or mandolin on the second setting, slice paper thin 1/8-inch slices and immediately sprinkle and toss in lemon juice prevent browning. Toss in the butter, sugar, cinnamon, and nutmeg.
-
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 pies 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
What to do if you don’t have a micro wave what does one do?
B
These are GORGEOUS!!!! I just made them…your directions were PERFECT! I think I need to cook them less….I doubled the recipe but kept 40 min and they are burned…..even the pastry dough is burned. It’s not too bad..can still serve them but don’t look AS pretty as they could. How about a lower heat? Less time? Help!
I made these tonight and the middle of the pastry was not cooked. I cooked for a bit longer but still not done.. anyway to fix that?
Can you bake these inside cupcake wrappers? Last time I tried making them some of the roses got stuck in the tin and got a little burnt on some sides
I haven’t tried, but let us know how they turn out if you give it a shot!
Tried these for Thanksgiving & my family has been begging for them ever since.
Patience when rolling & making sure the slices are Thin is the key
Loved all the compliments I Got on this One !
Love to hear that, Kim!
I tried once. It’s beautiful and delicious! But like other ladies said, the pastry in centre is not cooked. Is there any solution for this, please? Also, if using both phyllo pastry how many layers should I use? Thanks.
Two practice runs and the pastry in the middle is still slightly under-cooked.
They were delicious though and looked great.
I’m just off to prepare them for our dinner guests today.
I did wonder about using red wine instead of lemon juice so that I’d have red roses, but that will have to wait for another time.
Richard D
Can you assemble these the night before and bake the following morning?
Sure!
I couldn’t wait. After years having failures with puff pastry, I tried again tonight. Guess what, following the directions really works well. I was able to manipulate the puff pastry (YAY) and my apple roses are in the oven now.
I have HIGH in the SKY APPLE PIE, hopes.
We shall see, if they’re not presentable enough for company, I know they will be delish (with apologies to Rachael Ray).
Just what makes that little old ant
Think he’ll move that rubber tree plant
Anyone knows an ant, can’t
Move a rubber tree plant
And no one thought I could work with puff pastry. Hah!
We changed to recipe and made pepperoni pizza roses. Yummy!
Oh fun!! Great idea 🙂
I made these last night…..wonderful! And so pretty!
My husband has a work party on Monday and I wanted to make them Sunday night and send them with him Monday morning…should they be kept out or in the fridge? Will they even still be good the next day??
IM GOING TO TRY THIS AGTER CHURCH TOMARROW
I love the recipe, so easy to make. I made 2 for testing, as I had filo pastry at home and never managed to use before. After some YouTube search, my fillo pastry was ready and my roses ended up beautiful. I will be definitely making on the weekend for friends to give a decoration touch in my brunch. Ah! And they are delicious too. Thanks for the recipe.
this is so easy to make !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 🙂
Tried to make these with triple layer Phyllo pastry. Complete disaster. Apples didn’t soften in the microwave. Slimy apples. Falling out of the pastry while trying to roll it together. If you even have one apple slice not thin enough it doesn’t work. Cutting apples by hand is a joke.
Hi Tracey! Sorry your adaptions didn’t work out. If you try again, be sure to follow as I’ve instructed and I think you’ll have better results. A mandolin can be your BFF sometimes 🙂
Has anyone tried making these with phyllo pastry? How did they turn out?
Looked amazing, crispy outside and apples wonderful. But the dough in the middle remained uncooked despite a secon reheating,. Maybe lower temp and longer cook time,
Do these have to be made with puff pastry, or could they be done with a gluten free pastry? Are they freezeable? They look so pretty! Thanks
oh wow… these are a tasty work of art! would love to try these for thanksgiving. you are awesome! thanks for sharing, Tessa 🙂
Gorgeous, Tessa! Perfect for this holiday season!
I am not to much on pretty like this, but my wife’s birthday is coming up and I think she will love these. You say the pastry needs to be eaten the same day, but I was wondering about the apple slices. I wanted to make a couple dozen and send them to my wife’s work place and just curious as to how the apples will fair all day?
How sweet! I’m sure she’ll love them. The baked pastries should stay good throughout the day. If there’s a toaster oven at her work people could always use that to reheat and re-crisp the pastries briefly if they wanted.
These apple roses are beautiful! Such a fun treat for a party! 🙂
Dani | http://www.styledvariety.com
I seriously have been wondering how to make these! Of course you would know how to do it, oh baking queen! I need to try these…anything that tastes like apple pie and it, well, SO PRETTY? I need that!