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Apple Roses – Easy Puff Pastry Apple Roses with Cinnamon Sugar

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These Apple Roses are tender cinnamon apples wrapped in crisp, flaky puff pastry. Beautiful enough to be the star of a holiday dessert table, these festive pastries are easy and fun to make. They can also be prepared ahead of time to make party planning easier. Your guests will love this beautiful take on traditional apple pie.

  • Total Time: 1 hour 10 minutes

Ingredients

Scale

Apple Roses

  • 1/4 cup granulated sugar
  • 1 teaspoon 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 tablespoons unsalted butter, melted
  • 3 tablespoons apricot preserves or apple jelly
  • Powdered sugar, optional for dusting

Instructions

  1. Prep: Preheat the oven to 375°F with a rack in the center. Butter or spray a 12-count muffin tin. Stir together the sugar and cinnamon in a small bowl and set aside.
  2. Slice the apples: Cut the apples in half and remove the cores. Lay each apple half on its flat side and cut into very thin slices (1/16-inch thick), cutting parallel with the base. Add the apple slices to a bowl and pour in just enough water to cover them. Squeeze the juice of 1 lemon over the top and microwave for 3–4 minutes, or just until the apples are softened and flexible but not mushy. Drain well and pat dry.
  3. Prepare the pastry strips: Unfold one sheet of thawed puff pastry onto a floured surface and roll it to 1/8-inch thickness, about 14 inches long by 10 inches wide. Using a pizza cutter or knife, divide it into 6 even strips, about 2 inches wide by 10 inches long.
  4. Fill the pastry: Working with one 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. Overlap the slices slightly, allowing the edges to hang just above the pastry. Brush apricot preserves over the apples.
  5. 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 it into the prepared muffin tin. Repeat with the remaining roses.
  6. 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 the pastry is golden and fully baked. If the apples are browning too quickly, tent with foil during the last 10 minutes.
  7. Cool and serve: Let the roses cool in the pan for 10 minutes, then transfer them to a wire rack. Dust with powdered sugar and serve warm or at room temperature.

Notes

  • Puff pastry: The puff pastry should be thawed but still cool to the touch. Do not let the dough become too soft. Pepperidge Farm puff pastry, sold in the freezer section of the grocery store, was used for this recipe. You will need a 1 lb package containing 2 sheets of puff pastry dough.
  • Make ahead: Bake and cool the apple roses completely before storing.
  • Storage: Store in an airtight container on the counter for up to 2 days or in the refrigerator for up to 4 days.
  • Freezing: Wrap the cooled roses in plastic wrap and place them in an airtight container. Freeze for up to 3 months. They may not be as crisp after thawing.
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert, Pastry
  • Method: Baking
  • Cuisine: American

Find it online: https://recipebyemma.com/apple-roses-easy-puff-pastry-apple-roses-with-cinnamon-sugar/