The BEST Apple Roses Puff Pastry Recipe

I turned puff pastry and thinly sliced apples into perfect roses glazed with caramel, a simple Apple Blossom Dessert that uses only four ingredients.

I fell for these apple roses the first time I saw flaky spirals of puff pastry wrapped around thinly sliced apples that curl into petals as they bake. I use thawed puff pastry and thinly sliced apples so the roses keep their shape and still have a little bite.

This isnt just another Apple Tarts Recipe, its smaller, prettier and somehow way more impressive than it looks, and it even flirts with Apple Caramel Dessert Recipes without being fussy. I always mess up a few edges or overstuff one, but people still crowd the table asking for more, so yeah, make one.

Ingredients

These apple roses are one of my favorite quick bakes when I want something pretty but not complicated.

Flaky pastry wraps thin apple slices into little flower shapes that look fancier than they are, and the apricot jam helps the apples stay soft while adding a bright sweet note.

Drizzling warm caramel at the end makes them feel extra special, perfect for sharing or a cozy solo treat.

They are definitely indulgent, but the apples add fiber and a fresh balance so you don’t feel totally guilty.

I usually serve them warm with a tiny scoop of vanilla, it’s irresistible.

• Puff pastry: flaky buttery layers, rich in fat and carbs, low in fiber.
• Apples: crisp, natural sweetness, good source of fiber and vitamin C.
• Apricot jam: bright fruit flavor, adds sugar, small amounts of fruit fiber.
• Caramel sauce: deeply sweet and rich, mostly sugar and fat, very indulgent.

Ingredient Quantities

• 1 sheet puff pastry, thawed (about 8 ounces)
• 2 medium apples, thinly sliced (Gala, Honeycrisp or Granny Smith work well)
• 1/4 cup apricot jam or preserves, warmed slightly
• 1/3 cup caramel sauce for drizzling, warmed

How to Make this

1. Preheat oven to 375°F (190°C) and let a muffin tin sit out so its room temp, thaw puff pastry in the fridge until pliable but still cool.

2. Core the apples and slice very thinly lengthwise so the peel stays on, about 1/16 inch thick; thinner slices bend easier and look like petals.

3. Microwave the apple slices for 45 to 90 seconds in a single layer on a plate, just until they are flexible, dont overcook or they will get mushy.

4. Unfold the puff pastry on a lightly floured surface and roll gently into a rectangle about 12 by 10 inches; cut into 6 strips roughly 1 1/2 inches wide.

5. Warm the apricot jam in the microwave 15 to 20 seconds and stir until smooth and spreadable; brush a thin layer of jam down the middle of each pastry strip.

6. Arrange apple slices overlapping along the top half of each strip with the rounded peel edge sticking out above the pastry; press the bottom edges of the slices onto the jam so they stick.

7. Fold the bottom portion of the pastry strip up over the apple edges to trap the slices, then carefully roll from one end to the other to form a rose; place each rose into a muffin well standing upright.

8. Bake 35 to 40 minutes until pastry is golden brown and apples are tender and slightly caramelized on the edges; keep an eye the last 10 minutes so they dont burn.

9. Remove from oven, let cool 5 minutes in the tin, then transfer to a rack; warm the caramel sauce briefly and drizzle over the roses before serving so they look glossy and taste extra decadent.

Equipment Needed

1. 6-cup muffin tin (so the roses stand up)
2. Sharp paring knife or mandoline for very thin apple slices
3. Cutting board
4. Microwave-safe plate for softening the apple slices
5. Rolling pin and lightly floured work surface
6. Pastry brush for the apricot jam
7. Small heatproof bowl for warming jam and caramel
8. Cooling rack and a baking sheet to catch drips while you transfer

FAQ

The BEST Apple Roses Puff Pastry Recipe Substitutions and Variations

The BEST Apple Roses Puff Pastry Recipe

Intro
These apple roses look like you spent hours in the kitchen but honestly theyre super easy. Flaky puff pastry, thin apple slices and a glossy jam glaze make them fancy enough for guests, but quick enough for a weeknight dessert.

Ingredients

• 1 sheet puff pastry, thawed (about 8 ounces)
• 2 medium apples, thinly sliced (Gala, Honeycrisp or Granny Smith work well)
• 1/4 cup apricot jam or preserves, warmed slightly
• 1/3 cup caramel sauce for drizzling, warmed

Directions
1. Preheat oven to 375°F (190°C). Lightly grease a muffin tin or line with paper liners.
2. Core apples and cut very thin slices (about 1/8 inch). Leaving the peel on gives the roses a pretty red edge. Microwave apple slices in a bowl with 1 tablespoon water for 1 minute to soften if theyre stiff, then drain.
3. Roll out puff pastry and cut into 6 strips about 1 1/2 inches wide. Spread a thin layer of warmed apricot jam down each strip.
4. Arrange apple slices along each strip overlapping, so the rounded peel edge sticks out above the pastry. Fold the bottom of the pastry strip up over the base of the apples, then carefully roll into a rose shape. Place in the muffin tin.
5. Brush another tiny bit of jam over the exposed apples for shine. Bake 35 to 40 minutes until pastry is golden and apples are tender. If the apple edges brown too fast, loosely tent with foil.
6. Let cool 5 minutes, then remove from tin. Drizzle warm caramel sauce over each rose just before serving. Best eaten the same day, but you can rewarm gently.

Quick tips
– Slice apples uniformly so they roll evenly.
– If apples are very crisp, soften briefly so they bend instead of breaking.
– Use room temperature jam so it spreads easy.

Substitutions

• Puff pastry: substitute with store bought crescent roll dough (unroll and press seams together) or use several layers of phyllo brushed with butter for a flakier, crispier result.
• Apples: swap with firm pears or firm peaches/nectarines when in season just soften slices a bit longer before rolling.
• Apricot jam: use peach or apple preserves, clear apple jelly, or a thin apricot glaze; warm to make spreading easier.
• Caramel sauce: drizzle with dulce de leche, warm salted caramel, or a maple syrup reduction for a different sweet finish.

Pro Tips

1) Keep the pastry cold but workable. If it starts to get too soft, stick the strips back in the fridge for 10 minutes, it helps them hold the rose shape and stops the butter from melting out too fast. Flour lightly or youll make it tough, dont overdo the dusting.

2) Thin, flexible apple slices are key. Use a mandoline or a very sharp knife, then toss the slices in a little lemon juice so they dont brown while you work. If they still feel stiff, microwave in 15 second bursts until just bendy, not mushy.

3) Chill the assembled roses in the tin for 15 to 20 minutes before baking. That little rest helps the pastry set so they dont unroll or leak jam, and it gives you time to clean up, top them with an egg wash for extra color, or sprinkle a pinch of sugar for crunch.

4) Finish smart: warm the caramel so it flows, then drizzle and finish with a tiny pinch of flaky sea salt right before serving, it brightens the flavor. If edges start to darken near the end, tent loosely with foil and keep baking until the centers are done.