Every autumn after apple picking I look for new ways to use the apples I bring home, and these Apple Roses have quickly become a favorite. They look elegant but are surprisingly simple to make. The recipe uses just a few quality ingredients and comes together fast.
A great time-saver is ready-made cinnamon & sugar butter. It’s creamy, rich, and perfectly spiced—spread it on the pastry, add apples, roll, and bake.
Spread butter on puff pastry, layer on blanched apple slices, fold, and roll. Brush with an egg wash before baking, and once golden, brush the tops with a little more cinnamon butter for a glossy finish.
The result is a dessert that’s as simple as it is stunning—less time in the kitchen and more time to enjoy with family and friends.
❤️ Why You’ll Love Apple Roses
Beautiful but simple – they look like something from a pastry shop but are easier to make than a traditional apple pie.
Few ingredients, big flavor – the recipe relies on just a handful of components for maximum taste.
🍲 Ingredients
Puff pastry – an all-butter puff pastry works best for flavor and flakiness.
Red apples – Honeycrisp, Fuji, or Gala are ideal: crisp with bright red skin.
Lemon – used in the blanching water to prevent the apple slices from browning.
Cinnamon sugar butter – use a store-bought cinnamon & sugar butter for convenience, or make a compound butter with 1 stick soft butter, 2 tablespoons sugar (white or light brown), and 1 teaspoon ground cinnamon.
Egg – beaten, for an egg wash to give the pastry a shiny finish.
👩🍳 How to Make Apple Roses
- Prep the apples:
- Wash the apples and remove the core. Using a mandoline, slice into very thin 1/8-inch slices.
- Bring a pot of water and the juice of one lemon to a boil. Add the apple slices and simmer 30–45 seconds until just softened and bendable.
- Lift the slices with a slotted spoon and pat dry on paper towels.
- Prep the pastry:
- Let the puff pastry sit at room temperature about 30 minutes to become pliable.
- Spread about 6 tablespoons of cinnamon sugar butter evenly across the sheet.
- Cut the sheet into 6 even strips across its width.
- Assemble the roses:
- Arrange apple slices along the top edge of each strip, peel-side up, overlapping and slightly overhanging.
- Fold the bottom edge of the pastry up to cover the base of the apples, then roll each strip gently into a spiral to form a rose.
- Chill the formed roses in the fridge or freezer for 5–10 minutes to help them hold their shape, then place each rose into a greased muffin tin.
- Brush & bake:
- Brush each rose with the beaten egg for shine.
- Bake at 375°F (190°C) for 40–45 minutes, until golden and fully puffed. If the tops brown too quickly, tent loosely with foil for the last 10 minutes.
- Finish:
- While still warm, brush the tops with a little of the remaining cinnamon butter, warmed until spreadable.
🪄 Tips and Tricks
- Use lemon in the blanching water – it keeps the apple slices from oxidizing and turning brown.
- Work with butter at room temperature – softened butter spreads easily across the pastry for an even layer.
- Watch the oven – the long bake ensures the center is cooked, but the tops can brown quickly. Check halfway through and tent with foil if needed to avoid burning.
👝 How to Store Leftovers
Store leftovers at room temperature in an airtight container for the first day, then refrigerate for up to four days. Reheat briefly in the oven for the best texture.
🤔 Common Questions
It’s not recommended. Blanching softens the slices so they bend without cracking and makes shaping the roses much easier. It only takes a minute and improves the final appearance.
They should be golden and fully puffed with no raw dough in the center. Gently lift one to check that the bottom is crisp and lightly browned.
Apple Roses
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Ingredients
- 1 sheet puff pastry, room temperature 30 minutes
- 2 medium red apples
- Juice of 1 lemon
- 8 tbsp cinnamon sugar butter, 6 tbsp for spreading, 2 tbsp for brushing
- 1 large egg, beaten
Instructions
Prep the Apples:
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Wash the apples and remove the core.
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Slice into thin 1/8-inch pieces on a mandoline.
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Boil water with lemon juice, add the slices, and simmer 30–45 seconds until bendable. Drain and pat dry.
Prep the Pastry:
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Let puff pastry warm 30 minutes until pliable.
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Spread 6 tablespoons cinnamon sugar butter over the sheet and cut into 6 strips.
Assemble the Roses:
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Lay overlapping apple slices along each strip with the peel facing up, fold the bottom edge to cover the apples, and roll into a rose. Chill briefly to set and place in a greased muffin tin.
Brush & Bake:
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Brush with beaten egg and bake at 375°F (190°C) for 40–45 minutes until golden and puffed. Tent with foil if the tops brown too quickly.
Finish:
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Brush warm roses with the remaining cinnamon butter before serving.
Nutrition
Carbohydrates: 192g
Protein: 24g
Fat: 146g
Nutrition information is automatically calculated and should be used as an approximation.
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