I love how these apple roses turn a few basic ingredients into something truly impressive. They’re festive, delicious, and make for a memorable presentation. The tartness of the apple slices, the warmth of cinnamon, and the buttery puff pastry create a flavor combo that always reminds me of warm fall gatherings. They’re easy to prep ahead, store well, and taste amazing whether warm or at room temperature.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 but still cool All-purpose flour, for dusting 4 Tbsp unsalted butter, melted 3 Tbsp apricot preserves or apple jelly Powdered sugar, optional for dusting
Directions
I start by preheating my oven to 375°F and greasing a 12-cup muffin tin with butter or spray. I mix the cinnamon and sugar in a small bowl and set it aside.
I cut the apples in half, remove the cores, and slice them thinly (about 1/16-inch thick). Then I place the slices in a bowl with enough water to cover them and squeeze in the juice of one lemon. I microwave them for 3–4 minutes until the slices are soft and flexible but not mushy. I drain and pat them dry.
I unfold one sheet of puff pastry on a floured surface and roll it to about 1/8-inch thickness (roughly 14″ x 10″). Using a pizza cutter or knife, I cut it into six equal strips about 2 inches wide.
Working with one strip at a time, I brush the center with melted butter and sprinkle with cinnamon sugar. I lay 6–7 apple slices along the top half of the strip, peel side up and overlapping slightly. Then I brush a bit of apricot preserves over the apples.
I fold the bottom half of the pastry over the apples and gently roll from one end to form a rose shape. I place each rolled rose into a muffin cup and repeat with the rest.
Once all the roses are assembled, I brush the tops with the remaining melted butter and sprinkle with any leftover cinnamon sugar.
I bake for 40 minutes or until the pastry is golden brown and crisp. If the apples start browning too quickly, I tent the tray with foil during the last 10 minutes.
After baking, I let them cool in the tin for 10 minutes, then move them to a wire rack. I dust them with powdered sugar just before serving.
Servings and Timing
This recipe makes 12 apple roses. Prep Time: 20 minutes Cook Time: 40 minutes Cooling Time: 10 minutes Total Time: 1 hour 10 minutes
Variations
I sometimes switch the apricot preserves for apple jelly or even a thin layer of caramel for added depth.
For more spice, I mix a pinch of nutmeg or allspice into the cinnamon sugar.
When I want to change it up, I use green apples for a slightly tart contrast to the sweet pastry.
Storage/Reheating
Once baked and cooled, I store the apple roses in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days. To reheat, I warm them in a 300°F oven for 5–7 minutes to bring back the crispiness. For longer storage, I wrap them in plastic and freeze them for up to 3 months—just know they may lose some of their crisp texture when thawed.
FAQs
Can I make these ahead of time?
Yes! I often bake them the night before and store them at room temperature or in the fridge. I give them a quick reheat in the oven before serving.
Do I need to peel the apples?
No, I leave the peel on—it adds color and helps form the “petals” of the rose. Just make sure the slices are thin and flexible.
Can I use store-bought apple pie filling?
I don’t recommend it for this recipe—the texture and moisture level won’t hold up the same as thin, fresh apple slices.
What kind of apples should I use?
I like using crisp red apples like Honeycrisp, Gala, or Fuji for their color and natural sweetness.
Can I use jam instead of preserves?
Yes, as long as it’s smooth and not chunky. I sometimes warm it slightly so it spreads easily over the apple slices.
Conclusion
These Apple Roses are one of those desserts that always impress without being complicated. They combine the cozy flavors of apple pie with a beautiful, bakery-style presentation that makes any meal feel extra special. Whether I’m hosting a holiday dinner or just want to make a treat that wows, these sweet little roses never let me down.
These stunning apple roses are made with tender cinnamon apples and flaky puff pastry—an easy, elegant dessert perfect for any holiday table.
Author:Sarah
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:12 apple roses
Category:Dessert, Pastry
Method:Baking, Oven
Cuisine:American
Diet:Vegetarian
Ingredients
¼ 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 but still cold
All-purpose flour, for dusting
4 tbsp unsalted butter, melted
3 tbsp apricot preserves or apple jelly
Powdered sugar, optional (for dusting)
Instructions
Prep Oven & Muffin Tin: Preheat oven to 375°F. Grease a 12-count muffin tin with butter or non-stick spray. Mix cinnamon and sugar in a small bowl.
Slice Apples: Cut apples in half, remove cores, and slice thinly (1/16-inch). Place slices in a bowl, cover with water, and add lemon juice. Microwave for 3–4 minutes until pliable but not mushy. Drain and pat dry.
Prepare Puff Pastry: Roll out one sheet of thawed puff pastry on a floured surface to 1/8″ thickness (approx. 14”x10”). Cut into six strips, about 2”x10”.
Assemble Roses: Working with one strip at a time, brush with melted butter and sprinkle with cinnamon sugar. Lay 6–7 apple slices along the top half of the strip (peel side up, overlapping slightly). Brush apples with apricot preserves. Fold bottom half of pastry over apples, then roll up into a rose. Place in muffin tin.
Bake: Repeat with remaining strips. Brush tops with remaining butter and sprinkle with remaining cinnamon sugar. Bake at 375°F for 40 minutes or until golden and puffed. Tent loosely with foil if apples brown too quickly.
Cool & Serve: Cool in pan for 10 minutes, then transfer to wire rack. Dust with powdered sugar and serve warm or at room temperature.
Notes
Puff Pastry Tip: Thaw until pliable but still cold—don’t let it get too soft.
Storage: Store at room temperature (airtight) for up to 2 days, refrigerated for up to 4 days, or frozen (wrapped well) for up to 3 months.
Best served slightly warm or at room temp.
Use Pepperidge Farm puff pastry or similar brand (2 sheets per 1 lb package).
Use apricot preserves or apple jelly for added shine and flavor.
