Apple Roses Recipe

Now that I’ve tested this recipe with great feedback, here is my Apple Roses recipe for you.

Ingredients to make 12 Apple Roses:

5 sheets of 20cmx 20cm frozen and ready made puff pastry
4 red apples (Tip: choose deep red for colour)
As much juice from half lemon
Plain flour to sprinkle on counter
4 tablespoon Apricot Jam (and pinch of ground cinnamon if you like)
3 tablespoon brown sugar


Thaw the puff pastry at room temperature if you haven’t done so yet. It should take about 20-30 minutes.

Prepare a bowl half filled with water and the lemon juice. Cut the apples in half, remove the core and cut the apples in thin slices. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl so that they won’t change color. Tip: I mixed in 3 small apples for variation of “petals” size in the middle.




Microwave the apples in the bowl for about 2 and half minutes, to make them slightly softer and easier to roll.  If you prefer, you can also simmer the apple slices with the water in a small pan (on the stove). The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more. Drain apples.

Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin lightly stretch the dough into a rectangular shape of about 20 x 20 cm). Cut the dough in 4 strips, each 5 x 20 cm).



In a bowl, place four tablespoons of apricot jam with two tablespoons of hot water and microwave for 30 seconds, so that the preserves will be easier to spread. Sprinkle optional cinnamon to your taste and mix. Spread a thin layer of preserves on each strip of dough.

Preheat the oven to 190°C.

Arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with brown sugar.


Fold up the bottom part of the dough.

Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular muffin cup. No need to grease the muffin mold if it’s silicone. Otherwise, make sure to grease with butter and flour (or spray).



Do the same for all 12 roses. Bake at 190°C for about 40-45 minutes, until fully cooked. NOTES: Make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after the first 30 minutes the apples start show burning on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminum foil for these last 10-15 minutes, to avoid burning the top. Tips: Sprinkle with icing sugar and enjoy or serve warm with Vanilla ice-cream.


These are best eaten right after baking, when still warm and crisp.  They can be stored in an air-tight container at room temperature for up to two days. Or in the refrigerator for up to three days. You can always warm them up for a few minutes by placing in the oven before serving. (Great for Christmas entertaining!)

Rose Apple Baked

Happy baking!

Did you know Fruits like tomatoes, bananas and apples produce high levels of ethylene. This gas will influence the ethylene production in the plant and by this cause more rapid ageing of flowers and leaves. So don’t put flowers near fruits.

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