Mini Puff Pastry Apple Rose

Why You’ll Love This Recipe

I really enjoy this recipe because it transforms a few simple ingredients into a show-stopping treat. The apples become soft and slightly caramelized while baking, the puff pastry gets golden and crisp, and the apricot glaze gives everything a glossy finish. I also like how versatile these little roses are they’re perfect for brunch, tea parties, or even as a light dessert after dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1–2 red apples, cored and sliced as thin as possible
squeeze of lemon juice
flour, to dust
1 sheet frozen puff pastry, thawed
3 tablespoons apricot preserves
1/8 teaspoon cinnamon

Directions

1. I start by preheating the oven to 375°F (190°C) and greasing a muffin tin.
2. I thinly slice the apples and place them in a bowl with water and a squeeze of lemon juice. I microwave them for a couple of minutes until they’re slightly softened and pliable.
3. On a floured surface, I roll out the puff pastry sheet and cut it into 6 strips.
4. I mix the apricot preserves with a splash of water to loosen it, then spread a thin layer over each pastry strip.
5. I arrange apple slices along the top edge of the pastry strips, overlapping slightly, with the peel side sticking out.
6. I fold the bottom half of the pastry over the apples and sprinkle with cinnamon.
7. I roll each strip up carefully into a rose shape and place them in the muffin tin.
8. I bake for 35–40 minutes, until the pastry is golden brown and the apples are tender.
9. I let them cool slightly before removing them from the tin and serving.

Servings and Timing

This recipe makes 6 mini apple roses. It usually takes me about 20 minutes to prepare and 35–40 minutes to bake.

Variations

Sometimes I swap the apricot preserves for raspberry jam or apple butter for a different flavor. I also like to dust the finished roses with powdered sugar for a bakery-style touch. If I want a richer dessert, I serve them warm with a scoop of vanilla ice cream.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I warm them in the oven at 300°F for about 10 minutes to crisp the pastry again. I avoid microwaving since it can make the pastry soggy.

FAQs

Do I need to peel the apples?

No, I leave the peel on because it creates the pretty red “petals.”

Can I make these ahead of time?

Yes, I assemble them a few hours ahead and keep them refrigerated until ready to bake.

What type of apples work best?

I like using red apples such as Gala or Honeycrisp for color and flavor.

Can I use homemade puff pastry?

Yes, I sometimes do, but store-bought puff pastry makes it much quicker.

How do I keep the apples from breaking when rolling?

I soften them slightly in the microwave or on the stove so they bend easily.

Can I freeze apple roses?

Yes, I freeze them before baking and then bake straight from frozen, adding extra time.

How do I stop the pastry from being raw in the middle?

I make sure to bake them long enough and place them on a lower oven rack if needed.

Can I add more spices?

Yes, I often sprinkle a little nutmeg or allspice along with the cinnamon.

How do I make them sweeter?

I drizzle honey or powdered sugar over the top after baking.

Can I make these in larger sizes?

Yes, I cut wider pastry strips and use bigger apple slices for full-size roses.

Conclusion

I love making these Mini Puff Pastry Apple Roses because they’re as beautiful as they are delicious. With tender apples, flaky pastry, and a hint of cinnamon and apricot, they’re the perfect treat to impress guests or enjoy as a special snack. Every time I bake them, they disappear quickly and always earn compliments.

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