How to Make a Gorgeous Rose-Shaped Apple Dessert

I love, Love, LOVE puff pastry. And what's not to love about a crispy and buttery layer of indulgence that tastes so good in both sweet and savory dishes?!?
And I especially like it when I don't have to spend hours sweating in the kitchen to roll out the perfect dough that unmistakably puffs up in the oven. It's not that easy! Believe me - I've miserably failed before.

So even though I love dishes made from scratch (you know I do!), when it comes to puff pastry, I much prefer the easiness of running to the freezer section of my grocery store, and grab a ready-to-use puff pastry box. This pastry never fails and bakes perfectly every single time.

Remember my edible roses, made with lots of soft and delicious apple slices, a bit of apricot preserve, a dash of cinnamon, all wrapped in sweet and crispy puff pastry?!?!

This recipe was such a success when I first posted it last year. And for pretty good reasons. It only requires few readily available ingredients. It's quick and simple. And you end up with a impressively beautiful and delicately delicious dessert.

Preparation time: about 20 minutes to prepare, plus 45 minutes to bake
to make 6 roses


  • 1 sheet of Pepperidge Farm puff pastry, thawed
  • 2 red apples (I used red delicious)
  • juice of half lemon
  • 1 tablespoon of flour, to sprinkle the counter
  • 3 tablespoons of apricot preserve
  • cinnamon 
  • powdered sugar for decorating (optional)


  1. Thaw the puff pastry at room temperature if you haven't done so yet. It should take about 20-30 minutes.
  2. Prepare a bowl half filled with water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper-thin slices, as shown in my picture. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl so that they won't change color.
  3. Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll.  If you prefer, you can also simmer the apple slices with the water in a small pan (on the stove). The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more.
  4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough into a rectangular shape of about 12 x 9 inch (30 x 22 cm). Cut the dough in 6 strips, each about 2 x 9 inch (5 x 22 cm).
  5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute (or warm up on the stove) so that the preserve will be easier to spread. Spread a thin layer of preserve on each strip of dough.
  6. Preheat the oven to 375º F (190 º C). Drain the apples.
  7. Arrange the apple slices on the dough, overlapping one another, as shown in my picture. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon
  8. Fold up the bottom part of the dough.
  9. Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular muffin cup. No need to grease the muffin mold if it's silicone. Otherwise, make sure to grease with butter and flour (or spay).
  10. Do the same for all 6 roses. Bake at 375 º F (190 º C) for about 40-45 minutes, until fully cooked.

NOTES: Make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after the first 30 minutes the apples start to burn on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminum foil for these last 10-15 minutes, to avoid burning the top.

Recipe adapted from:

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