Description
These elegant Apple Roses are a delightful and visually stunning pastry treat made with thinly sliced apples wrapped in flaky puff pastry, baked to a golden perfection and dusted with cinnamon sugar. Perfect for a special brunch or dessert, this recipe combines the tartness of apples with the sweetness of apricot jam and a hint of cinnamon for a beautifully balanced flavor.
Ingredients
Scale
Fruit
- 3 Apples (any kind, preferably with red skin)
- 2 tablespoon Lemon juice
Pastry
- 1 roll Puff pastry
Flavorings
- 2 teaspoon Ground cinnamon
- 2 tablespoon Light brown sugar
- 2 tablespoon Jam (apricot recommended, or any kind; can substitute with egg wash)
Instructions
- Thaw puff pastry. Thaw the puff pastry fully in the refrigerator before beginning to ensure it is pliable for rolling and shaping.
- Prepare lemon water and cinnamon sugar. Pour lemon juice into a medium bowl with a cup of cold water. In a separate bowl, combine the brown sugar with ground cinnamon. Spray a muffin pan with non-stick spray for baking.
- Slice apples thinly. Core the apples and cut each in half lengthwise. Place flat side down and slice very thin slices from bottom to top as thin as possible, using a knife or a mandolin slicer for precision.
- Soak apple slices. Place apple slices immediately in the lemon water mixture to coat them and prevent browning. Set aside.
- Roll out puff pastry. Unwrap the puff pastry on a lightly floured surface and roll it out to enlarge by about an inch in each direction.
- Cut pastry into strips. Cut the rolled pastry into 6 even strips spaced apart slightly on the work surface.
- Prepare jam topping. Loosen the jam with a splash of hot water and brush a thin layer of it onto each strip using a pastry brush.
- Sprinkle cinnamon sugar. Sprinkle each jam-coated pastry strip generously with the cinnamon and brown sugar mixture.
- Soften apples. Microwave the bowl of apple slices for 2 minutes to soften them, then drain excess water. Let them cool slightly but not completely.
- Arrange apple slices. Place apple slices along the top edge of one pastry strip so they slightly hang over the edge, overlapping each slice halfway over the previous one.
- Fold bottom of strips. Fold the bottom of the pastry strip up over the bottom of the apples to secure them in place.
- Roll up pastry roses. Brush a little more jam on top, then carefully start rolling the strip from one end to the other until forming a rose shape.
- Place roses in muffin pan. Position the rolled apple roses upright in the muffin pan cavities. Repeat until all 6 strips are rolled and placed.
- Chill in refrigerator. Refrigerate the muffin pan with the roses while preheating the oven to 400°F (200°C, 180°C fan-assisted).
- Bake until golden. Bake the apple roses on the middle rack for 40-45 minutes. Tent with foil if they begin to brown too quickly.
- Cool and glaze. Remove from oven once golden brown, loosen edges if needed, and transfer to wire rack to cool. Optionally, warm more jam and brush over apples for a shiny glaze.
Notes
- You may need more apples depending on the thickness of your slices and their size.
- Puff pastry typically comes with two rolls; this recipe uses only one to make 6 roses, so you can double it for 12 roses.
- Refer to step-by-step photos in the original post for visual guidance on forming apple roses.
Keywords: apple roses, puff pastry dessert, cinnamon sugar apples, baked apple pastry, brunch dessert, apricot jam pastry