These gorgeous baked apple roses made with puff pastry and apricot jam are incredibly easy to make and are perfect for fall and Thanksgiving! For Valentine’s Day season, instead of gifting flowers that will die after 2 days, give a dessert that will make someone’s day a little sweeter. Not only are these puff pastries eye-catching and pretty, but they’re also very delicious. These apple roses are made with thinly sliced apples arranged onto strips of store-bought puff pastry coated with apple butter. The pastry and apple slices are rolled to create the beautiful rose shape.
After baking, the roses are coated with powdered sugar to keep them looking pretty and soft. These apple pastries make for a great dessert or midday treat!
X12 serving
Prep time: 25 minutes
Total time: one hour and 15 minutes
Cook time: 40-45
Equipment:
(1) Knife (for cutting the puff pastry)
(1) 12-cup Muffin Pan
(1) Pot (to boil the apples)
(1) Rolling Pin
Ingredients:
Eight large, red apples, cored
Apricot jam
Pepperidge Farm Puff pastry sheets, thawed (17.3 oz box)
1 tablespoon flour (to sprinkle on the table)
Powdered sugar for decorating
Cinnamon for decorating (optional)
Directions:
Preheat the oven to 375 degrees.
Let the puff pastry thaw. While it’s thawing, start cutting your apples into thin slices and de-coring them.
After de-coring your apples, fill your pot with water and boil them until soft.
Take out and strain your apples. If they’re too hot, let them cool, but don’t let them reach room temperature.
Unwrap the puff pastry over a clean and lightly floured surface. Using a rolling pin, roll the puff pastry into a long, thin, rectangular shape. Cut the dough into 12 equal strips, each about two by nine inches.
Grab the apricot jam of your choice and put a thin layer in the center of your strips.
After you’ve placed the jam, add your boiled apples in a line on top of the puff pastry and fold the rest of the puff pastry over the apples.
Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular muffin cup.
Do the same for all 12 of these roses. Then, let them bake for 40-45 minutes.
NOTES:
Ensure the pastry is fully cooked inside before removing the roses from the oven! If the apples start to burn on top after the first 30 minutes, move the pan to a lower rack of the oven and finish baking. You can also loosely cover it with aluminum foil for the remaining 10-15 minutes to avoid burning the top.
Remove your roses from the oven, and lastly, sprinkle powdered sugar on top of them, and enjoy!
