Puff Pastry Apple Roses
Transform simple ingredients into show-stopping desserts with these gorgeous puff pastry apple roses! Let`s create a stunning and delicious treat that’s surprisingly easy to make.
Equipment
Ingredients
- 4 Medium bright red sweet red apples
- 1 tablespoon of almond flour completely optional (rcipe works without)
- 2 Packs of ready-to- use puff pastry rectangle or sqaure shaped
- 1 tablespoon of confectioners sugar optional
- 2 tablespoons of coconut oil cold-pressed
- 3 tablespoons of strawberry jam or jam/ compote of choice
- 3 tablespons of fresh lemon juice roughly the juice of one small lemon
Watch me Make it (Video)
Instructions
- Lightly grease a muffin tray with melted coconut oil. I made ten beautiful apple roses using two sheets of puff pastry. Preheat the oven to 180°c, lightly grease a muffin tray for 10 roses.
- Cut the lemon in half, remove the seeds, and squeeze out the juice.
- Prepare the apples, wash them with their skins, and cut out the core with an apple corer. Cut the apple in half and then cut thin slices (not too thin so they break when the apple is heated). Arrange them on a big plate and coat them with lemon juice and melted coconut oil.
- If using a microwave, heat the apple slices on a microwave-safe plate for 3-5 minutes until softened, checking every 30 seconds. If you don't have a microwave, steam the slices for a few minutes and add the coconut oil and lemon juice so the apples absorb the flavor. Keep the plate covered with a kitchen towel until ready to use.
- Roll out the SQUARE or RECTANGLE puff pastry sheets to less than 1/8-inch thickness. Use a pizza cutter or a sharp, pointed knife to cut five rectangles. (see images below). NOTE: You can get 5 roses from each sheet of pastry. The pastry weight for each pack is approximately 260 grams.
- Spread a thin layer of strawberry jam along the center of the pastry strip, covering it evenly. Sprinkle almond flour over the jam.
- Arrange the apple slices slightly overlapping each other along the top edge of the pastry strip, with the slices slightly extending over the edge. Fold the bottom edge of the pastry strip up and over the base of the apple slices, as shown.
- Starting from the end, carefully roll the dough, starting from one end, while keeping the apple slices in place. Seal the edge at the end by pressing with your finger. Do the same for all ten roses.
- Place the rolled dough in a regular muffin cup. If using a silicone mold, there's no need to grease it. However, if using a different type of mold, make sure to grease it with coconut oil or plant-based butter (or use a cooking spray).
- Place the tin directly on the middle shelf and bake it at 180°c for forty minutes until fully cooked. Turn off the heat and leave IT inside the oven for a further five minutes.
- This step is completely optional, but if you’d like, you can dust the apple roses with confectioners' sugar just before baking. This adds a touch of sweetness to enhance their flavor and helps create a delicate caramelized glaze as they bake. It also gives the roses a more polished and visually appealing finish, making them look even prettier.
- Once they come out of the oven, let the apple roses sit for 10 minutes before removing them from the tin. Transfer them to a cooling rack to finish cooling. If desired, once again sprinkle them with confectioners' sugar before serving. Enjoy your baked apple roses!
Notes & Suggestions
What are the TOP TIPS for achieving a Perfect rose shape with the puff pastry?
If a microwave isn't available, you can steam or sauté the apple slices in a small amount of coconut oil, water, or vegan butter over medium heat. Cook them until they become flexible but not soft. Alternatively, you can add the apple slices to a pot of boiling water with a squirt of lemon juice and cook them for about 1 minute. DO NOT OVERCOOK, it will make the puff pastry soggy.
When arranging the apple slices on the puff pastry, overlap them consistently to create a smooth and continuous spiral. This helps in forming a tight rose shape.
To get flaky puff pastry every time, make sure the puff pastry is fully cooked on the inside before removing the roses from the oven! If after the first 30 minutes, the apples start to burn on top, move the muffin tin to a lower rack of the oven and finish baking. You can also loosely wrap the apples with aluminum foil for 10 minutes to avoid them burning on the top.
Common Mistakes when making the puff pastry apple roses
Apple slices are too thick or too thin, making them difficult to roll or prone to breaking. Cut them evenly to about 1/8 inch thick.
Apples are not softened enough, leading to uneven baking or difficulty rolling. Heat them until pliable before assembling.
The pastry is not rolled thin enough, which makes the roses bulky and undercooked. Roll it to less than 1/8 inch for even baking.
Overfilling the pastry causes spills and unraveling, so use a thin layer of jam and evenly spaced apple slices.
The ends of the pastry aren’t sealed properly, causing the roses to unfold during baking. Press the edges firmly to secure.
A muffin tin isn’t greased sufficiently, making removal difficult. Use coconut oil, plant-based butter, or non-stick spray.
Baking at the wrong temperature burns the tops, so bake at 180°C (350°F) on the middle rack for even cooking.
Removing roses from the tin too soon can cause them to fall apart. Let them cool for 10 minutes first.
Nutrition Profile
Nutrition
Puff Pastry Apple Roses
Serving Size
1 Apple Rose
Amount per Serving
Calories
240
% Daily Value*
Fat
13
g
20
%
Polyunsaturated Fat
1.25
g
Monounsaturated Fat
3.2
g
Potassium
42
mg
1
%
Carbohydrates
22
g
7
%
Fiber
1
g
4
%
Sugar
3.5
g
4
%
Protein
2.8
g
6
%
Vitamin A
10
IU
0
%
Vitamin C
2.5
mg
3
%
Calcium
2
mg
0
%
Iron
0.65
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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