These Puff Pastry Apple Roses look fancy but are secretly super easy to make.
You just need a few ingredients, a muffin pan, and a little patience.
They’re crispy on the outside, soft and warm in the middle, with the perfect combo of apple, cinnamon, and a shiny apricot glaze.
I love making these for brunch, holidays, or when I want to impress someone without too much effort. Trust me—they taste even better than they look.
Why I Love This Recipe
I first made these for a friend’s baby shower and they were gone in minutes. I’ve made them ever since—especially when I want something that looks like it came from a bakery, but only takes a little time and a few ingredients.
- The smell while they bake is incredible—like apple pie and cinnamon rolls had a baby.
- They’re way easier than they look, and people always ask how I made them.
- You can make them ahead and reheat for guests or mornings when you want something extra.
- It’s a great way to use up apples that are starting to soften.
- The apricot glaze gives the perfect shine and fruity flavor.
Makes 6 roses
Total Time: 1 hour
Bake Time: 40 minutes
Prep Time: 20 minutes
Macros (Per Rose – Estimated)
- Calories: 210
- Protein: 2g
- Fat: 10g
- Carbs: 30g
- Fiber: 2g
- Sugar: 12g
Why This Recipe Works (Quick Science)
- Puff pastry is made of layers of dough and butter. When baked, the water in the butter turns to steam and makes it puff up into flaky, crispy layers.
- The apples are softened slightly before baking so they bend into a rose shape without cracking.
- The apricot glaze adds shine and a bit of stickiness that keeps the rose shape intact after baking.
What You’ll Need
- 1 sheet frozen puff pastry, thawed
- 2 red apples (like Honeycrisp or Fuji)
- 2 tablespoons lemon juice
- 2 tablespoons all-purpose flour (for dusting the counter)
- 2 tablespoons apricot jam
- 1 tablespoon water
- 1 tablespoon unsalted butter (melted)
- 1 teaspoon ground cinnamon
- Powdered sugar, for dusting (optional)
Pro Tips
- Slice the apples as thin as possible—this helps them bend easily without breaking.
- Use a mandoline if you have one for even, super-thin slices.
- Thaw your puff pastry in the fridge, not on the counter—it keeps the dough from getting too soft and sticky.
- Brush the butter and cinnamon evenly so each rose has flavor in every bite.
- Let them cool for a few minutes before taking them out of the muffin pan so they hold their shape.
Tools Required
- Muffin pan (6 cups)
- Sharp knife or mandoline
- Cutting board
- Mixing bowls
- Pastry brush
- Rolling pin
- Small saucepan
- Spoon
Substitutions and Variations
- Swap apricot jam with peach, orange marmalade, or even raspberry jam.
- Try using green apples for a tart twist.
- Add a little nutmeg or apple pie spice to the cinnamon for extra flavor.
- Puff pastry can be swapped with crescent dough (less flaky, but still tasty).
Make Ahead Tips
- You can slice the apples and soak them in lemon water a few hours ahead.
- Assemble the roses and store them covered in the fridge for up to 4 hours before baking.
- Baked roses can be reheated in a 300°F oven for 10 minutes.
Instructions
Step 1: Slice and Soften the Apples
Cut 2 red apples in half, remove the core, and slice them into paper-thin slices. Add to a bowl with 2 tablespoons lemon juice and enough water to cover. Microwave for 3 minutes to soften.
Step 2: Prepare the Puff Pastry
Dust the counter with 2 tablespoons flour and roll out 1 sheet thawed puff pastry into a rectangle, about 12×9 inches. Cut it into 6 strips (about 2 inches wide).
Step 3: Add the Cinnamon Butter
Mix 1 tablespoon melted butter with 1 teaspoon cinnamon. Use a pastry brush to spread it evenly over each pastry strip.
Step 4: Layer the Apples
Drain the apple slices. Lay them along the top half of each pastry strip, overlapping slightly, with the rounded skin edge sticking out just above the top edge of the pastry.
Step 5: Fold and Roll
Fold the bottom half of the pastry strip up over the bottom of the apple slices. Then gently roll from one end to the other to form a rose shape. Place in a greased muffin pan.
Step 6: Bake
Bake the apple roses in a preheated oven at 375°F (190°C) for 40 minutes, until golden and crisp.
Step 7: Glaze and Serve
While they bake, heat 2 tablespoons apricot jam with 1 tablespoon water in a small saucepan until melted and smooth. Brush over baked roses while still warm. Dust with powdered sugar if desired.
Leftovers and Storage
- Store cooled apple roses in an airtight container at room temp for up to 2 days.
- Reheat in a 300°F oven for 5–10 minutes to crisp them up again.
- Avoid microwaving—they get soggy.
What to Serve With
- Serve with coffee, tea, or a chai latte for a cozy combo.
- Great as part of a brunch spread with quiche or scrambled eggs.
- Add a scoop of vanilla ice cream for dessert.
Common Mistakes
- Apple slices too thick? They’ll crack when you roll them.
- Not softening the apples first? They won’t bend.
- Overfilling the muffin pan? The pastry will overflow and burn.
- Not sealing the roll tight? The rose will unroll while baking.
FAQ
Can I make this without a microwave?
Yes! Just simmer the apple slices in lemon water on the stove for a few minutes until soft.
What if my puff pastry cracks?
Let it sit at room temp for 5–10 minutes to soften before rolling.
Can I freeze them?
They’re best fresh, but you can freeze baked roses and reheat in the oven straight from frozen.
Do I need to peel the apples?
Nope! The skin gives them that beautiful rose petal look and adds color.
Conclusion
These puff pastry apple roses are the kind of dessert that makes people say “wow” before they even take a bite—and once they do, they’ll want another. I hope you try this recipe and fall in love with it like I did. If you make it, leave a comment and tell me how it went or if you have any questions!
