Easy Baked Apple Roses

Looking for a dessert that’ll make everyone at your table smile? These baked apple roses might look fancy, but they’re actually pretty simple to put together. I started making them last fall when I wanted something special for my Sunday family dinners that wouldn’t keep me stuck in the kitchen all day.

What I love about these apple roses is how they turn basic ingredients into something that looks like it came from a bakery. All you need are some apples, puff pastry, and a few pantry staples. I usually prep them while my kids are doing homework – rolling and shaping each rose is actually kind of relaxing after a busy day.

Whether you’re hosting friends for coffee or bringing something to a holiday gathering, these little treats always get people asking for the recipe. And the best part? Your kitchen will smell amazing while they’re baking, like an apple pie but with half the work.

What Kind of Apples Should I Use?

For these beautiful apple roses, you’ll want to pick apples that are both firm and flexible enough to bend without breaking when sliced thin. Pink Lady, Honeycrisp, or Fuji apples are excellent choices since they hold their shape well when baked and offer a nice balance of sweet and tart flavors. Red-skinned apples are particularly nice for this recipe since they create that rosy appearance we’re looking for, though you could mix red and green varieties for a more colorful presentation. Just avoid super soft apples like Red Delicious, as they tend to turn mushy and fall apart during baking. When picking your apples, look for ones that are medium-sized and free from blemishes – this will make it easier to get those perfect, uniform slices.

Options for Substitutions

While this recipe needs some specific ingredients to work well, there are a few swaps you can try:

• Puff pastry: This is a must-have for the recipe to work properly, but you can use any brand of frozen puff pastry. Just make sure it’s butter-based for the best results.
• Apple butter: If you can’t find apple butter, you can use fig jam, apricot preserves, or even cream cheese mixed with a bit of cinnamon and sugar. Each will give a different but tasty result.
• Apples: Any firm, crisp apple variety works here – try Honeycrisp, Gala, or Pink Lady. Just avoid softer varieties like McIntosh as they’ll get too mushy when baked.
• Egg wash: If you need an egg-free option, you can brush the pastry with heavy cream or milk instead. The shine won’t be quite as nice, but it’ll still work.
• Lemon juice: You can swap this with lime juice, or in a pinch, use 1 tablespoon of apple cider vinegar mixed with 1 tablespoon of water to prevent the apples from browning.

Watch Out for These Mistakes While Baking

The trickiest part of making apple roses is slicing the apples too thick – they need to be paper-thin (use a mandoline if you have one) so they’ll bend easily without breaking when you roll them into roses.

Working with puff pastry requires careful timing: if it gets too warm it becomes sticky and impossible to handle, but if it’s too cold it’ll crack when you try to roll it – aim to work with it when it’s just slightly cooler than room temperature.

Don’t skip the lemon water bath for your apple slices, as this prevents browning and makes them more pliable, and be sure to microwave the slices for 30-40 seconds until they’re flexible enough to roll without snapping.

The final common mistake is overfilling each strip with apple slices – less is more here, as too many slices will make it difficult to roll and might cause your roses to fall apart during baking.

What to Serve With Apple Roses?

These pretty apple roses are perfect for brunch or dessert, and there are lots of tasty ways to serve them! A scoop of vanilla ice cream or a dollop of whipped cream makes them even more special, while a drizzle of caramel sauce takes them to the next level. For breakfast or brunch, pair them with a hot cup of coffee or tea and some yogurt on the side. If you’re serving them for dessert after dinner, try adding a sprinkle of powdered sugar and a few fresh berries for a nice pop of color on the plate.

Storage Instructions

Keep Fresh: These pretty apple roses stay best in an airtight container in the fridge for up to 3 days. The puff pastry might soften a bit, but they’ll still taste great! I like to place them in a single layer to maintain their shape and prevent them from sticking together.

Make Ahead: You can prep the apple slices a day ahead – just keep them in the lemon water mixture in the fridge to prevent browning. The assembled roses should be baked right away though, as the pastry can get soggy if it sits with the apple filling for too long.

Warm Up: To bring back some of that fresh-baked magic, pop them in a preheated 300°F oven for about 5-7 minutes. They’ll get a bit crispy again and taste almost like they’re fresh from the oven. I wouldn’t recommend microwaving them as it can make the pastry chewy.

Preparation Time	30-60 minutes
Cooking Time	40-45 minutes
Total Time	70-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 15-20 g
• Fat: 50-60 g
• Carbohydrates: 180-200 g

Ingredients

• 1 sheet puff pastry (french-style, like dufour)
• 3 large apples
• 1/2 cup apple butter
• 1 lemon
• Water, as needed
• 1 large egg, beaten
• Ground cinnamon, to taste
• 1/2 cup sugar
• 1/2 cup water
• 2 tablespoons lemon juice

Step 1: Prepare and Slice the Apples

Start by washing and drying the apples.

Cut each apple in half and remove the core.

Using a sharp knife or a mandoline slicer, slice the apples thinly, aiming for slices about 1/6th of an inch thick.

Step 2: Soften the Apple Slices

Fill a medium-sized saucepan with water and bring it to a rolling boil.

Squeeze in the juice of one lemon, then add the sliced apples in batches.

Cook the slices for about 30 to 45 seconds until they are slightly softened.

Remove the apple slices using a slotted spoon and place them onto a tray lined with paper towels.

Let them cool down before handling.

Step 3: Prepare the Puff Pastry

Thaw store-bought puff pastry according to package instructions, either overnight in the refrigerator or at room temperature for an hour.

Keep the dough refrigerated until ready to use.

Unfold the puff pastry on your work surface and use an off-set spatula to spread apple butter evenly across the entire sheet.

Cut the puff pastry into 6 to 10 segments, widthwise.

Step 4: Assemble the Apple Roses

For each apple rose, layer the apple slices overlapping on one side of the dough strips, ensuring the apples overhang the edge.

Fold the other side of the dough over the apples, then gently roll the dough into a spiral shape.

If necessary, slide a knife underneath to lift the dough if it sticks to your work surface.

Step 5: Bake the Apple Roses

Preheat the oven to 375°F (190°C).

Prepare a baking sheet lined with parchment paper or use a jumbo muffin tin sprayed with non-stick baking spray.

Place the apple roses on the baking sheet or into the muffin tins.

Brush each rose with a beaten egg using a pastry brush.

Bake for 40 to 45 minutes or until they achieve a rich, golden color.

If browning too much, cover with foil to prevent burning.

Step 6: Prepare the Sugar Syrup and Finish

While the roses bake, prepare the sugar syrup.

Combine sugar, water, and lemon juice in a small saucepan.

Bring to a simmer and cook for about 7 minutes, then remove from heat.

Once the apple pastries are baked, use a silicon brush to apply the syrup generously over each pastry.

Finally, transfer the pastries from the baking sheet or tin to a wire rack to cool.

Enjoy them immediately or store at room temperature for later.