I have made these puff pastry roses with apples many times, especially when I have some apples that are not being eaten. I usually use a store-bought package of puff pastry and get to work when I feel like something quick, without spending too much time in the oven. I like that it doesn’t require much precision and you can’t mess it up if you follow the steps.
Total time: about 40-45 minutes (including cooling)
Servings: 8-10 roses (depending on how large you make them)
Difficulty: easy
Ingredients
1 package frozen puff pastry (400-500 g)
2-3 medium firm apples
3 tablespoons sugar (for syrup)
2 cups (approx. 400 ml) water
1/2 lemon (juice)
1/2 teaspoon cinnamon
1 egg yolk
1-2 tablespoons granulated sugar (for sprinkling)
powdered sugar (for finishing)
(optional) toasted walnuts or sliced almonds
Preparation method
1. Take the puff pastry out of the freezer 20-30 minutes before you start, so it’s easy to work with. Don’t let it soften too much.
2. Wash the apples and cut them in half. Remove the core and then slice each half into very thin slices, about 2-3 mm. Do not peel the skin, it looks better in the end.
3. Put a small pot on the stove with the water, sugar, lemon juice, and cinnamon. When it starts to boil, add the apple slices. Keep them on medium heat for 3-5 minutes until they become flexible, but do not let them break apart.
4. Carefully remove the apple slices onto a plate with a spatula and let them cool slightly.
5. Roll out the puff pastry sheet on the table. If it’s round, cut circles of 5-6 cm in diameter (you can use a glass or a cutter). If you have rectangular puff pastry, cut long strips 5-6 cm wide and 20-25 cm long.
6. On each piece of dough, arrange the apple slices slightly overlapping, with the skin side facing out, about 1 cm from the top edge of the sheet.
7. Fold the bottom edge of the dough over the bottom part of the apples, just enough to cover them halfway.
8. Roll tightly from one end to the other. Hold the apples in place with your fingers so they don’t slip. In the end, you get a compact "rose".
9. Place each rose on a baking sheet lined with parchment paper, with the rolled side up.
10. Brush the roses with beaten egg yolk, then sprinkle granulated sugar on top.
11. Put the tray in the preheated oven at 180°C (top and bottom heat, without ventilation if you have the option). Bake for 20-25 minutes until the pastry is golden brown. If you see it burning on top, cover it lightly with parchment paper towards the end.
12. Remove the tray and let the roses cool completely. Sprinkle powdered sugar when they have cooled.
Why I make this recipe often
The recipe is quick, doesn’t require special ingredients, and the result looks good without complicated techniques. It’s perfect when I have guests or when I want something sweet with apples but don’t feel like making a pie. They can be kept for 1-2 days and are great for packing.
Tips and variations
Tips
- Don’t overfill the puff pastry with apples, or it will fall apart when rolling.
- If the apples are very juicy, drain them well so they don’t wet the dough.
- The baking sheet helps prevent sticking; don’t put them directly in a muffin tin, as it’s not necessary.
- Baking time may vary depending on the oven and the thickness of the dough.
Substitutions
- You can also use firm pears instead of apples.
- Lemon juice can be replaced with apple cider vinegar if you don’t have anything else.
- Instead of granulated sugar, you can use brown sugar on top.
Variations
- Add chopped nuts or sliced almonds over the apples before rolling for texture.
- You can also add a bit of vanilla or even raisins if you want an extra flavor.
Serving ideas
- They are good on their own, but they also go well with a bit of whipped cream or a scoop of vanilla ice cream.
- You can place them on a platter for a special look at a festive table.
- They can be served with tea or coffee.
Frequently asked questions
1. Can I make the roses a day in advance?
Yes, but they are best on the day you make them. If you keep them, cover them so they don’t dry out.
2. Can I use homemade puff pastry?
Yes, but the working time will increase, and the result will be denser. Store-bought puff pastry is more practical.
3. What type of apples is best?
Firm, slightly tart apples (like Granny Smith or Idared) hold up better when boiled and baked.
4. What if I don’t have a convection oven?
They can also be made in a conventional oven, just make sure the temperature isn’t too high so they don’t burn on top.
Nutritional values (estimated, per rose – for 10 pieces)
Calories: 110-130 kcal
Carbohydrates: 18-20 g
Fats: 4-5 g
Proteins: 1.5 g
Fiber: 1 g
Most of the calories come from the puff pastry and sugar. If you add nuts or almonds, the fat and calorie intake increases.
Storage and reheating
They can be stored at room temperature, covered, for up to 2 days. To reheat, put them in the oven at 120°C for 4-5 minutes. Don’t put them in the microwave, as the puff pastry will soften and become chewy. If you want to keep them longer, they can be frozen baked and then reheated directly from the freezer in the oven.
Total time: about 40-45 minutes (including cooling)
Servings: 8-10 roses (depending on how large you make them)
Difficulty: easy
Ingredients
1 package frozen puff pastry (400-500 g)
2-3 medium firm apples
3 tablespoons sugar (for syrup)
2 cups (approx. 400 ml) water
1/2 lemon (juice)
1/2 teaspoon cinnamon
1 egg yolk
1-2 tablespoons granulated sugar (for sprinkling)
powdered sugar (for finishing)
(optional) toasted walnuts or sliced almonds
Preparation method
1. Take the puff pastry out of the freezer 20-30 minutes before you start, so it’s easy to work with. Don’t let it soften too much.
2. Wash the apples and cut them in half. Remove the core and then slice each half into very thin slices, about 2-3 mm. Do not peel the skin, it looks better in the end.
3. Put a small pot on the stove with the water, sugar, lemon juice, and cinnamon. When it starts to boil, add the apple slices. Keep them on medium heat for 3-5 minutes until they become flexible, but do not let them break apart.
4. Carefully remove the apple slices onto a plate with a spatula and let them cool slightly.
5. Roll out the puff pastry sheet on the table. If it’s round, cut circles of 5-6 cm in diameter (you can use a glass or a cutter). If you have rectangular puff pastry, cut long strips 5-6 cm wide and 20-25 cm long.
6. On each piece of dough, arrange the apple slices slightly overlapping, with the skin side facing out, about 1 cm from the top edge of the sheet.
7. Fold the bottom edge of the dough over the bottom part of the apples, just enough to cover them halfway.
8. Roll tightly from one end to the other. Hold the apples in place with your fingers so they don’t slip. In the end, you get a compact "rose".
9. Place each rose on a baking sheet lined with parchment paper, with the rolled side up.
10. Brush the roses with beaten egg yolk, then sprinkle granulated sugar on top.
11. Put the tray in the preheated oven at 180°C (top and bottom heat, without ventilation if you have the option). Bake for 20-25 minutes until the pastry is golden brown. If you see it burning on top, cover it lightly with parchment paper towards the end.
12. Remove the tray and let the roses cool completely. Sprinkle powdered sugar when they have cooled.
Why I make this recipe often
The recipe is quick, doesn’t require special ingredients, and the result looks good without complicated techniques. It’s perfect when I have guests or when I want something sweet with apples but don’t feel like making a pie. They can be kept for 1-2 days and are great for packing.
Tips and variations
Tips
- Don’t overfill the puff pastry with apples, or it will fall apart when rolling.
- If the apples are very juicy, drain them well so they don’t wet the dough.
- The baking sheet helps prevent sticking; don’t put them directly in a muffin tin, as it’s not necessary.
- Baking time may vary depending on the oven and the thickness of the dough.
Substitutions
- You can also use firm pears instead of apples.
- Lemon juice can be replaced with apple cider vinegar if you don’t have anything else.
- Instead of granulated sugar, you can use brown sugar on top.
Variations
- Add chopped nuts or sliced almonds over the apples before rolling for texture.
- You can also add a bit of vanilla or even raisins if you want an extra flavor.
Serving ideas
- They are good on their own, but they also go well with a bit of whipped cream or a scoop of vanilla ice cream.
- You can place them on a platter for a special look at a festive table.
- They can be served with tea or coffee.
Frequently asked questions
1. Can I make the roses a day in advance?
Yes, but they are best on the day you make them. If you keep them, cover them so they don’t dry out.
2. Can I use homemade puff pastry?
Yes, but the working time will increase, and the result will be denser. Store-bought puff pastry is more practical.
3. What type of apples is best?
Firm, slightly tart apples (like Granny Smith or Idared) hold up better when boiled and baked.
4. What if I don’t have a convection oven?
They can also be made in a conventional oven, just make sure the temperature isn’t too high so they don’t burn on top.
Nutritional values (estimated, per rose – for 10 pieces)
Calories: 110-130 kcal
Carbohydrates: 18-20 g
Fats: 4-5 g
Proteins: 1.5 g
Fiber: 1 g
Most of the calories come from the puff pastry and sugar. If you add nuts or almonds, the fat and calorie intake increases.
Storage and reheating
They can be stored at room temperature, covered, for up to 2 days. To reheat, put them in the oven at 120°C for 4-5 minutes. Don’t put them in the microwave, as the puff pastry will soften and become chewy. If you want to keep them longer, they can be frozen baked and then reheated directly from the freezer in the oven.