I made Puff Pastry Flowers from red apples and apricot jam that look impossibly elegant, so scroll on or miss the easiest showstopper you’ll actually make.

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I’m obsessed with these apple roses. I love how Red Apple Desserts can still feel fancy without trying too hard.

The thin slices from 2 medium red apples (Fuji or Gala), thinly sliced (optional to leave skins on) curl into little, messy roses that look like tiny desserts pretending to be art. And that puff pastry, I use a sheet puff pastry, thawed, for the layers and buttered flakiness.

Puff Pastry Flowers that actually get eaten, not just photographed. I want one with my coffee right now.

I’ll eat with my eyes first. No shame, I’ll dive in.

Immediate satisfaction.

Ingredients

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Apples: crisp edges, sweet-tart bite; skins add color if you keep ’em on.
Puff pastry: flaky, buttery layers that get gorgeously golden and slightly crisp.
Apricot jam: sticky sweetness that glues the petals and gives a fruity zip.
Water: thins jam so it spreads easy; it’s just there for texture.
Lemon juice: brightens sweetness, it’s great at stopping apples from browning.
Cinnamon: warm spice that feels cozy with apples without stealing the show.
Melted butter: adds richness and helps everything brown up nicely.
Flour: dusts the surface, keeps dough from sticking while you shape it.
Powdered sugar: pretty finish, adds delicate sweetness and a snowy look.

Ingredient Quantities

2 medium red apples (Fuji or Gala), thinly sliced — optional to leave skins on

1 sheet puff pastry (about 250 g), thawed

3 tablespoons apricot jam

1 to 2 tablespoons water (to thin the jam)

1 tablespoon fresh lemon juice

1/2 teaspoon ground cinnamon

1 tablespoon melted butter

1 to 2 tablespoons all purpose flour for dusting

powdered sugar for dusting, to taste

How to Make this

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1. Preheat oven to 375 F (190 C). Lightly flour your work surface and sprinkle a little extra flour on the puff pastry so it wont stick.

2. Core apples and thinly slice them very thin, about 1/8 inch. You can leave the red skins on for color if you want. Toss slices with the lemon juice so they dont brown.

3. Soften the apple slices so they bend without breaking: microwave them with 1 to 2 tablespoons water for 1 minute, then check and microwave in 30 second bursts until flexible, or simmer gently in a small pan for 2 to 3 minutes with a splash of water. Drain any excess liquid.

4. Mix the apricot jam with 1 to 2 tablespoons water to thin it, stir in the ground cinnamon and warm slightly so it spreads easy.

5. Roll the thawed puff pastry out into a rectangle about 12 by 10 inches and cut into 6 strips about 2 inches wide. Keep the pastry chilled if it gets too soft.

6. Brush each pastry strip lightly with melted butter, then spread a thin layer of the apricot jam mixture down the center of each strip.

7. Arrange overlapping apple slices along one long edge of each pastry strip so the rounded skin edge sticks out a bit. Fold the bottom of the pastry up over the apple bases to secure them, then carefully roll the strip from one side to the other to form a rose shape. Tuck ends under and place each rose in a greased muffin tin cup or on a lined baking tray.

8. Brush the outsides of the roses with a little more melted butter, sprinkle with a tiny pinch of cinnamon if you like, and bake for 30 to 40 minutes until the pastry is puffed and golden and the apples are cooked through. If edges brown too fast, cover loosely with foil.

9. Let the apple roses cool 5 to 10 minutes, then dust with powdered sugar to taste and serve warm with hot coffee or tea. If they seem floppy, chilling 10 minutes helps them hold shape. Enjoy!

Equipment Needed

1. Muffin tin (or a lined baking tray if you dont have one)
2. Rolling pin
3. Sharp knife and cutting board for coring and thin slicing apples
4. Microwave safe bowl or small saucepan for softening apples
5. Pastry brush for butter and jam
6. Mixing bowl and spoon to thin the jam and mix cinnamon
7. Measuring spoons and tablespoon for jam, lemon, cinnamon, butter
8. Flour sifter or small bowl for dusting work surface and pastry

FAQ

Q: Can I use green apples like Granny Smith instead of Fuji or Gala? A: Yes you can, but Granny Smith are tarter and will give a sharper flavor. They also hold shape well when baked. If you use them, you might want a bit more apricot jam or sugar to balance the tartness.

Q: Do the apple slices need to be cooked before assembling? A: No, they dont have to be cooked first if sliced very thin. Microwaving or simmering a minute softens them and makes rolling easier, especially if your apples are firm.

Q: Can I use homemade jam or a different flavor? A: Absolutely. Apricot is classic because its sticky and clear, but peach or a light raspberry work fine. If jam is thick, thin with 1 to 2 teaspoons water so it spreads.

Q: How do I stop the apples from burning while the pastry bakes? A: If apple edges brown too quickly, tent each rose loosely with foil after the first 20 minutes. That keeps them from overbrowning while the pastry finishes.

Q: Can I make these gluten free or vegan? A: For gluten free use a store bought gluten free puff pastry. For vegan swap melted butter for vegan butter or coconut oil and check your puff pastry is vegan. Texture may vary a bit but still tasty.

Q: How long can I store leftovers? A: Keep in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven (300 F) for 5 to 8 minutes to re-crisp the pastry.

Apple Roses Dessert Recipe Substitutions and Variations

Apples (Fuji or Gala) -> Pears or quince: thinly slice pears the same way, they hold shape well and give a slightly floral sweetness, quince needs prepoaching but is lovely.
Puff pastry -> Phyllo sheets or crescent roll dough: phyllo gives a flakier, lighter rose if brushed with extra butter, crescent dough is easier to shape but a bit sweeter.
Apricot jam -> Peach or orange marmalade: peach keeps the mellow fruit flavor, marmalade adds a bright citrus bite that pairs great with cinnamon.
Lemon juice -> Apple cider vinegar or a splash of white wine: use sparingly to prevent sourness, it helps stop the apple slices from browning and brightens the flavor.

Pro Tips

1) Slice the apples paper thin so they roll easy, not thick chunks that crack. If you cant get them super thin, bruise them a little in the microwave or simmer just enough to make them bendy, then pat dry so the pastry doesnt get soggy.

2) Keep the puff pastry cold. Warm pastry turns into a limp pancake not layers. If your kitchen is warm, pop strips back in the fridge for 10 minutes between cutting and rolling, or work on a chilled baking sheet.

3) Thin the jam so it spreads like a glaze, not a gloppy paste. A spoonful of hot water or a splash of juice warms it up and helps it soak into the apple, giving shine and flavor without weighing the pastry down.

4) Watch the oven in the last 10 minutes. If the outer edges brown too fast while the centers still need time, tent the roses loosely with foil. Let them cool a bit before moving so they set, otherwise they flop and look messy.

Apple Roses Dessert Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made Puff Pastry Flowers from red apples and apricot jam that look impossibly elegant, so scroll on or miss the easiest showstopper you'll actually make.

Servings

servings

Calories

322

kcal

Equipment: 1. Muffin tin (or a lined baking tray if you dont have one)
2. Rolling pin
3. Sharp knife and cutting board for coring and thin slicing apples
4. Microwave safe bowl or small saucepan for softening apples
5. Pastry brush for butter and jam
6. Mixing bowl and spoon to thin the jam and mix cinnamon
7. Measuring spoons and tablespoon for jam, lemon, cinnamon, butter
8. Flour sifter or small bowl for dusting work surface and pastry

Ingredients

2 medium red apples (Fuji or Gala), thinly sliced — optional to leave skins on
1 sheet puff pastry (about 250 g), thawed
3 tablespoons apricot jam
1 to 2 tablespoons water (to thin the jam)
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 tablespoon melted butter
1 to 2 tablespoons all purpose flour for dusting
powdered sugar for dusting, to taste

Directions

Preheat oven to 375 F (190 C). Lightly flour your work surface and sprinkle a little extra flour on the puff pastry so it wont stick.
Core apples and thinly slice them very thin, about 1/8 inch. You can leave the red skins on for color if you want. Toss slices with the lemon juice so they dont brown.
Soften the apple slices so they bend without breaking: microwave them with 1 to 2 tablespoons water for 1 minute, then check and microwave in 30 second bursts until flexible, or simmer gently in a small pan for 2 to 3 minutes with a splash of water. Drain any excess liquid.
Mix the apricot jam with 1 to 2 tablespoons water to thin it, stir in the ground cinnamon and warm slightly so it spreads easy.
Roll the thawed puff pastry out into a rectangle about 12 by 10 inches and cut into 6 strips about 2 inches wide. Keep the pastry chilled if it gets too soft.
Brush each pastry strip lightly with melted butter, then spread a thin layer of the apricot jam mixture down the center of each strip.
Arrange overlapping apple slices along one long edge of each pastry strip so the rounded skin edge sticks out a bit. Fold the bottom of the pastry up over the apple bases to secure them, then carefully roll the strip from one side to the other to form a rose shape. Tuck ends under and place each rose in a greased muffin tin cup or on a lined baking tray.
Brush the outsides of the roses with a little more melted butter, sprinkle with a tiny pinch of cinnamon if you like, and bake for 30 to 40 minutes until the pastry is puffed and golden and the apples are cooked through. If edges brown too fast, cover loosely with foil.
Let the apple roses cool 5 to 10 minutes, then dust with powdered sugar to taste and serve warm with hot coffee or tea. If they seem floppy, chilling 10 minutes helps them hold shape. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.