How to Make Apple Roses
Yield: 6 individual pastries
Prep Time: 25 minutes
Cook: 1 hour 5 minutes
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! Just requires a little bit of prep.
Appearance: Obviously the best part – absolutely beautiful!
Pros: Super fun and impressive individually sized dessert perfect for special occasions.
Would I make this again? Yes!
You’ve probably seen these apple roses floating around the internet lately and thought they looked way too difficult to actually make. Well, I’ve made a video tutorial and am sharing an easy recipe with you to show you just how simple they are!
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. That’s when I discovered it really isn’t all that difficult to manipulate something just enough to make it look absolutely gorgeous and totally gourmet!
Watch the step-by-step video below to see exactly how these come together. The full printable recipe is further below! Also, this is the mandolin I used to get super thin slices. Love it!
How to Make Apple Roses – Step by Step Video:
- 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
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.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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