Description
Apple rose pastry blooms are a stunning yet simple dessert made with thinly sliced apples, buttery puff pastry, and warm cinnamon sugar. These elegant pastries are flaky, lightly sweet, and perfect for special occasions or cozy baking moments.
Ingredients
Units
Scale
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 2 medium or 3 small red apples
- Juice of 1 lemon
- 1 lb (2 sheets) puff pastry, thawed
- All-purpose flour (for dusting)
- 4 tbsp unsalted butter, melted
- 3 tbsp apricot preserves or apple jelly
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin
- Mix granulated sugar with cinnamon
- Cut apples in half, remove cores, and slice very thinly
- Microwave apple slices with lemon juice and a little water for 3–4 minutes until flexible
- Roll puff pastry to about 1/8-inch thickness and cut into strips
- Brush pastry strips with melted butter
- Sprinkle with cinnamon sugar
- Lay apple slices along the top edge, slightly overlapping
- Brush with apricot preserves
- Fold the bottom half of pastry over apples
- Roll tightly into a rose shape
- Place in muffin tin, brush with butter, and sprinkle sugar
- Bake for 40 minutes until golden
- Let cool slightly and dust with powdered sugar before serving
Notes
Use red-skinned apples like Fuji or Honeycrisp for the best visual effect. Keep puff pastry cold for easier handling. Avoid thick apple slices to ensure easy rolling and proper baking. Store at room temperature for up to 2 days or refrigerate up to 4 days.
Nutrition
- Serving Size: 12 servings
- Calories: 286Kcal
- Sugar: 12g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
