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Baked Apple Roses

Makes 6 roses


  • 2 apples sliced in half and cored
  • juice from 1/2 a lemon
  • water
  • 1 puff pastry sheet thawed
  • 3 tbsp apricot preserves or apple butter
  • cinnamon
  • powdered sugar for garnish


  • Preheat the oven to 375 degrees.
  • Fill a medium bowl with water and add lemon juice.
  • Cut the apples in paper thin slices. I used my mandolin. Do not peel.
  • Add the sliced apples to the bowl of lemon water. This will keep them from browning.
  • Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer.
  • Unwrap the puff pastry over lightly floured counter. Use a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips.
  • In a bowl, place three tablespoons of apricot preserves or apple butter with two tablespoons of water. Microwave for about one minute, so that it is easier to spread.
  • Spread onto the dough.
  • Drain the apples and lay the apples on the dough, overlapping and in a row up the side of the pastry dough strips.
  • Fold up the bottom part of the dough over the apples ¬†and carefully roll, seal the edge, and place in a greased muffin tin.
  • Repeat with remaining roses.
  • Sprinkle with cinnamon.
  • Bake for 40-45 minutes until cooked through.
  • Remove from muffin tin and dust with powdered sugar before serving.


Recipe adapted from Cooking with Manuela.