Homemade apple pie for Thanksgiving means also having enough leftover sliced apples to assemble super quick cinnamon sugar Baked Apple Roses.

A half dozen roses takes me 20 minutes to assemble, 40 minutes to bake, and less than 5 seconds to make a huge impression! If you own a muffin tin and a rolling pin, you are halfway to this delicious dessert, these beautiful apple roses!

I am inundated with apple recipes just now, and probably have as many as six different varieties in the kitchen at this moment. The delicious recipe I am sharing today makes use of all of those leftover slices of apple, and the end result yields super pretty ‘baked apple roses.’

I really like this baked apple roses recipe for special occasions, if I am hosting or attending a Brunch, or when I am gifting a pretty food gift. Despite them looking complicated, they’re just not.

How to Make Apple Roses

Before You Begin

This recipe makes 6 puff pastry apple roses or rose-shaped pastry. If you require more than 6 pastries, simply double the recipe.

Also, I like a small pan or baking sheet lined with parchment paper for beneath my muffin cups in case of any bubble-over of the jam. I also use baking spray for the inside of my muffin tin to keep things from sticking.

Adjust to where you have one lower rack of the oven ready in the event you need to move the roses toward the end of the bake to avoid burning. Preheat your oven to 375°F.

Prepare the Apples

Cut two apples in half and use a spoon to scoop out the core and tough stem. Place each half cut-side down on a cutting board and make paper-thin slices. If you own a mandolin, this is a great way to get perfectly thin, consistently even apples slices.

Once cut, place apple slices into a microwave-safe bowl. Squeeze the juice of half a lemon over the slices and toss well to coat.

Measure out a teaspoon of rosewater and add it to the apples. Again, toss to coat well, then microwave on high for 3 minutes.

Remove the bowl from the microwave carefully and allow the apple slices to cool slightly. I also like to give them a quick stir.

Prepare the Puff Pastry Dough

Sprinkle some all-purpose flour on a clean work surface and unfold the pastry dough. The only trick to the puff pastry is to roll it into a rectangular shape approximately 12-inches by 9-inches.

Use a pizza cutter to 6 equal length strips that are about 2-inches by 9-inches. Do not worry about them being absolutely perfect, as there is plenty of room for artistic license in the rose shape.

Assembling the Apple Treats

Move the prepared muffin tin alongside your workspace to transfer roses easily. Smear a tablespoon or so of whichever jam you’ve decided on all along each strip of pastry. You just want a thin layer of preserves, so a tablespoon should do it.

In a small bowl, combine granulated sugar with some cinnamon and stir to combine. Use your fingers to sprinkle some of the cinnamon sugar all over the puff pastry strips and over the jam. You are just dusting, not covering.

Drain the apple slices in a colander. Notice the pigment from the skins has bled lightly into the flesh? This pretty pink hue will intensify in color during the bake. You should also get a hint of rose from the added rosewater.

Arranging the Apples

Arrange the apple slices along the top edge of dough overlapping one another. Make sure the skin side of each apple slice overhangs the dough by about ½-inch. 

It should also be noted that any slices that appear too crisp despite the stint in the microwave were perhaps cut too thick and should be microwaved for another minute or not be used at all. They will be more difficult to bend and may affect the final shape you are looking for.

Fold the bottom half of the dough (long edge of dough) over the bottom edge of the apples. Whisk an egg with a tablespoon of water and using a pastry brush, apply a light egg wash along the strip.

Begin at one end and gently roll each strip LOOSELY. Transfer your “rose” to a muffin cup and repeat with each of the strips.

Bake the Puff Pastry Roses

Place the roses into the preheated oven and bake, about 40-45 minutes. Make sure the puff pastry appears fully cooked before removing the roses from the oven.

If after the first 30 minutes the apples begin to burn or show color, simply move the pan to the lower rack of the oven you prepared ahead of preheating. Allow to finish baking without fear of burning.

NOTE: I positively LOVE the look of the slight browning on the tops of the roses, and some degree of browning is to be expected. It’s out and out burned apple you need to avoid.

Allow roses to rest in the muffin pan for 5 minutes once pulled from the oven. Use a spoon or fork to carefully lift from the bottom of the pan and to a wire rack to cool completely.

How to Serve Baked Apple Roses?

Serve these with a dusting of powdered sugar and a scoop of vanilla ice cream. I do go an extra step and whisk some apple jelly, or the preserve used in the roses, with a tablespoon of water, then microwave it for 30-45 seconds.

Use a teaspoon to drizzle the smallest amount of this warm and thinned jam atop the rose and the ice cream, allowing it to pool on the plate. I have also topped with Calvados, a brandy from Normandy in France made from apples or pears. Just something a bit special for special occasions.

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