Puff Pastry Apple Roses with Cinnamon and Apricot Jam

Apple roses are one of my favourite desserts for special occasions. The red apple skins look like petals once rolled. Ready-made puff pastry, apricot jam and cinnamon make them approachable even without much baking experience.

Recipe video

Make the apple slices thin and flexible

Keep the red skin on the apples for the petal edges. Remove the cores and slice the halves very thinly. Warm water with a little lemon juice helps prevent browning. Gently heat further if needed until the slices bend without breaking.

Roll four large apple roses

Cut the pastry into four long strips of equal width. Spread each with a teaspoon each of apricot jam, brown sugar and cinnamon. Overlap the apple slices along the top long edge with the red skins protruding. Fold the lower pastry half upwards and roll loosely.

Bake in a muffin tin

Place the roses in a lightly greased muffin tin. Bake at 160°C conventional heat for about 40 minutes. Check that the pastry in the centre is cooked through. If the apple edges darken too soon, cover loosely and bake a little longer if necessary.

Apple roses step by step

1. Thin apple slices in a bowl of lemon water

2. Pastry strips with apricot jam, sugar and cinnamon

3. Overlapping apple slices on a puff pastry strip

4. Folded pastry covering the lower edges of the apple slices

5. Rolling an apple and pastry strip into a rose

6. Rolled apple rose beside prepared pastry strips

7. Unbaked apple roses in a muffin tin

Kitchen tip

Drain and gently pat the apple slices dry before arranging them. Excess water makes the pastry soggy. Roll loosely so the pastry has room to expand.

Let the roses cool briefly in the tin before removing them.

Easy recipe

Puff Pastry Apple Roses with Cinnamon and Apricot Jam

Puff pastry apple roses with red apples, cinnamon and apricot jam. Includes a video, step photos and practical rolling and baking tips.

Prep time

25 min

Cook time

40 min

Yield

4 roses

★ 5.0 · 2 ratings

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Ingredients

− 4 +

• 275 gpuff pastry
• 2red apples, about 360 g together, before coring
• 4 tspapricot jam, about 30 g
• 4 tspbrown sugar, about 20 g
• 4 tspcinnamon, about 10 g
• 1 tbsplemon juice, for the soaking water

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Instructions

Cook mode

1. Preheat the oven to 160°C conventional heat. Wash, halve and core the apples. Place cut-side down and slice very thinly. Put in warm water with 1 tbsp lemon juice. Microwave in short intervals if needed until flexible. Take care with the hot bowl.
2. Drain the apple slices well and gently pat dry. Unroll the pastry and cut into four long strips of equal width.
3. Spread each strip with 1 tsp apricot jam and sprinkle with 1 tsp each of brown sugar and cinnamon.
4. Overlap the apple slices along one long edge, with the red skins protruding. Fold the free lower pastry half up over the lower edges of the apple slices.
5. Loosely roll each strip from a short end into a rose and place in a lightly greased muffin tin.
6. Bake for about 40 minutes until the pastry is cooked through in the centre. Cover loosely if the apple edges darken too quickly and bake longer if needed. Cool briefly in the tin, then carefully remove.

Nutrition per serving

Calories

348 kcal

Protein

3.7 g

Carbohydrates

46.5 g

Sugar

18.4 g

Fat

16.3 g

Saturated fat

9.3 g

Fibre

3.4 g

Salt

0.4 g

Data source: USDA SR28

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