📝 About This Recipe
These elegant Apple Roses are a breathtaking marriage of French pastry techniques and the comforting flavors of a classic American apple pie. Each delicate petal is formed from thinly sliced, softened apples nestled in flaky, buttery puff pastry and brushed with a warm apricot glaze. They are as visually stunning as they are delicious, making them the perfect centerpiece for a sophisticated brunch or a romantic dinner finale.
🥗 Ingredients
The Pastry and Fruit
- 1 sheet Puff Pastry (thawed but kept cold)
- 2 large Red Apples (use Pink Lady, Honeycrisp, or Red Delicious for the best color)
- 1/2 lemon Lemon Juice (freshly squeezed to prevent browning)
- 1 cup Water (for poaching the apple slices)
Spiced Spread and Glaze
- 3 tablespoons Apricot Preserves (strained if chunky)
- 1 teaspoon Ground Cinnamon (high-quality Vietnamese cinnamon recommended)
- 2 tablespoons Granulated Sugar (for extra sweetness)
- 1 tablespoon Unsalted Butter (melted)
Finishing Touches
- 1 tablespoon Powdered Sugar (for dusting)
- 2 tablespoons All-purpose Flour (for dusting the work surface)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a standard 6-cup muffin tin thoroughly with butter or non-stick spray to ensure easy removal.
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2
Prepare a medium bowl filled with 1 cup of water and the juice of half a lemon.
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3
Core the apples and cut them in half from top to bottom. Slice them into paper-thin crescents (about 1/16th of an inch). The thinner the slice, the easier they will be to roll without breaking.
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4
Place the apple slices into the lemon water immediately. Microwave the bowl for 3-5 minutes until the slices are pliable and bend easily without snapping. Drain and pat very dry with paper towels.
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5
In a small microwave-safe bowl, mix the apricot preserves with 1 tablespoon of water. Heat for 30 seconds and stir until smooth.
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6
On a lightly floured surface, roll out the puff pastry sheet into a rectangle approximately 12x9 inches. Use a pizza cutter to slice the dough into 6 long strips, each about 2 inches wide.
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7
Brush a thin layer of the apricot preserves down the center of each pastry strip. Sprinkle lightly with cinnamon and granulated sugar.
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8
Arrange about 7-9 apple slices along the top half of a pastry strip, overlapping them slightly. The curved skin side of the apples should hang over the top edge of the pastry by about half an inch.
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9
Fold the bottom half of the pastry strip up over the bottom portion of the apple slices, creating a long 'pocket' with the apple tops exposed.
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10
Starting from one end, carefully roll the pastry strip tightly like a sleeping bag. The apple slices will spiral into a beautiful rose shape.
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11
Place the finished rose into the prepared muffin tin. Repeat with the remaining 5 strips.
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12
Bake on the middle rack for 40-45 minutes. If the apple edges look like they are browning too quickly, loosely tent the tin with aluminum foil after 25 minutes.
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13
Remove from the oven and let the roses cool in the pan for 5-10 minutes. This allows the pastry to set so they don't fall apart.
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14
Gently lift the roses out of the tin and place them on a wire rack. Dust with powdered sugar just before serving for a snowy, elegant finish.
💡 Chef's Tips
Choose apples with bright red skin like Pink Lady or Honeycrisp for the most vibrant 'rose' color. Ensure the apple slices are completely dry after poaching; excess moisture will make the puff pastry soggy. If your puff pastry becomes too warm and sticky while rolling, pop it in the freezer for 5 minutes to firm up. Check the bottom of the roses before removing from the oven; the pastry should be golden brown and fully cooked through. Use a mandoline slicer if you have one to achieve perfectly uniform, paper-thin apple slices.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality vanilla bean ice cream. Pair with a chilled glass of Moscato d'Asti or a crisp Apple Cider. Drizzle with a salted caramel sauce for a decadent, indulgent twist. Serve alongside a dollop of lightly sweetened crème fraîche to balance the sweetness. Accompany with a hot Earl Grey tea—the floral notes of the tea complement the apricot glaze beautifully.