Puff Pastry Apple Roses

We have recently moved from a two bedroom flat to a three bedroom house and to be honest, I’m not sure what to do with all the extra space. Our kitchen is twice the size, we have an actual dining room and stairs! Now it’s the stairs that I’m struggling to get use to! I do love flat living and being on one level, but I’m super excited to finally own a house and to make it our own. But the best thing about our little house is the garden, and a whopper she is! At 30 metres she’s a big one, with the most beautiful apple tree slap bang in the middle of the lawn!imageNow this apple tree was the inspiration behind this bake. Combined with the fact I am keen to master the art of pastry making before the year comes to an end. I’ve seen a number of variations of this recipe popping up all over my Pinterest feed over the last few months, which I saw as a sign that I really must give it a go!wpid-1445156027704.jpg

These beautiful, delicate apple roses are so easy to make. Needing only a few apples and puff pastry, you can wow your guests with these stunningly sweet delights in just over an hour. They went down a treat with my family at the weekend, and I think yours will love it too!

Ingredients (to make approximately 6):

  • Puff Pastry – I made my own thanks to BBC Good Food, however you can use pre-packaged pastry for convenience
  • 2 red organic apples (I used the apples from my garden)
  • half lemon, juice
  • 1 tablespoon of flour, to sprinkle the counter
  • 3 tablespoons of apricot preserve
  • cinnamon (optional)
  • powder sugar for decorating (optional)


  1. Pre-heat the oven to 190C.
  2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices. Remember to leave the peel so it will give the red color to your roses. As soon as the apples have been sliced, place the  in the bowl with lemon and water, so that they won’t brown.
  3. Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer. This will make it easier to roll the apples in the pastry later on.
  4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).
  5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread.
  6. Spread the preserve on the dough. Drain the apples, and place the on the dough – the best way is to overlap them sightly, and have them sit half way down the pastry strip, with the curved edge running along the top. If you like a touch of cinnamon, nows the time to sprinkle!
  7. Fold up the bottom part of the dough over the apples bottoms, still with the curved edge pocking through the top.
  8. Carefully roll the pastry from one end to the other. When you reach the end, makes sure all the apples slices are in place and pop in a cupcake tin. Make sure to grease lightly, or flour the tin before baking.
  9. Do the same for all 6 roses, and bake at 190C for about 40-45 minutes, until fully cooked.

Remember to make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry.wpid-1445155897883.jpg

wpid-1445156073209.jpgThese pastry bites are truly scrumptious, and the apple flavour works really well against the pastry. I think it’s definitely worth a sprinkle of icing sugar over the top, just to get a little added sweetness.wpid-1445155818703.jpgMy pastry was slightly on the thicker side, but overall they worked really well. My first attempt of Puff Pastry seemed a success! They rose nicely in the oven, and you could see the fold marks as they baked, to give them a nice puffy outer case.

When making Puff Pastry in the past, I struggled with the butter, which made bakes very buttery, even leaking out and covering my baking tray! I think you just need to make sure that each time you make the fold, the pastry dough needs to be refrigerated fully to help keep that butter solid. Anyway, that’s another post!

What do you think? Have you experimented with Puff Pastry?

Will you be trying these cute Puff Pastry Apple Roses?



15 thoughts on “Puff Pastry Apple Roses

  1. Hatti | isthisfood

    Congratulations on your move! I am rather envious of all your new space and your beautiful apple tree – one day…!

    These little tarts are stunning – so pretty and they look delicious too.

    Hatti | isthisfood

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