These delicious golden brown Baked Apple Roses will have you feeling like a gourmet pastry chef without the headache. Super simple to make and beautiful to serve, this fall dessert recipe is the sweet treat you didn’t know you needed.
It’s no secret that I love apples and I love fall dishes. Not only are the flavors so cozy and uplifting, but you can get super creative with baked apple recipes. You don’t have to limit yourself to apple pie, apple crisp, or apple strudel – there are so many more options!
If you don’t believe me, you can check out all my other apple recipes on the blog:
I find that baking is a form of therapy for me. Beautiful and delicious creations like this one are extra special because it’s like making art too!
This recipe is definitely a showstopper dessert pastry. Not only do they taste like apple pie, but they look impressive too! These apple roses are just the thing you need if you want to create an artistic dish to finish off a meal, especially when serving guests. The best part is they are super simple to make.
One of the best parts about puff pastry recipes is that your imagination can run wild. You can stuff them, cut them, braid them, etc. and come up with beautiful and delicious recipes that will impress just about anyone.
I used Pepperidge Farm Puff Pastry in this recipe because you can get the perfect golden, flaky pastry puff with their products. If you like working with puff pastry, be sure to check out my Braided Apple Puff Pastry recipe too.
My Best Hack
My best hack for puff pastry sheets is to roll them out a bit to get more out of your dough. Puff pastry usually puffs up to about 8 times its original thickness. In other words, even a sheet rolled to a thin, ¼-inch thickness could rise up to 2 inches!
Rolling out your dough will also allow you to easily cut it into six even strips (recipe below) without cutting over the pre-serrated lines.
Now, I promise you don’t have to be a pastry chef to make these gorgeous Baked Apple Roses. I know they look hard, but when you try this recipe, you’ll be shocked at how easy they actually are.
All you have to do is tuck your thin apple slices into a strip of puff pastry and roll them up. You’ll magically get an apple rose and all you had to do was a little rolling!
The key to this recipe is to cut your apple into wedges and then cut the wedges into slices, keeping them very thin. If you use a red apple and keep the skin on, you’ll end up with a gorgeous red-rose-looking pastry.
If you want to give your roses an amazing aesthetic finish, sprinkle some powdered sugar over the top through a sieve. You can adjust the sugar in your cinnamon-sugar mixture accordingly if you want to do this as it will definitely increase the sweetness level!
As you can imagine, these Baked Apple Roses are best right after baking when they’re still warm and crisp. You could add a scoop of vanilla ice cream if you’re feeling extra indulgent.
You can still store these in an airtight container in your fridge for 2-3 days, but I have a feeling you won’t be keeping them around for that long because this recipe is truly the easiest, most beautiful fall treat you’ll make this year. If you make this recipe, I want to know how it turned out! Tag me or send me a DM on Instagram (@gariannestable) and let me know if you enjoyed making these Baked Apple Roses as much as I did.
juice of ½ a lemon or 2 Tablespoons of lemon juice
Slice the apples in half from top to bottom – remove the core ends and then scoop out the core in the center. Slice the apples into very thin slices.
Fill a medium-sized bowl half full of water – squeeze the lemon juice into the water. Place the sliced apples in the water and microwave for 5 minutes until slightly tender. Drain the apples in a colander.
Place pastries flat on a floured surface. Roll the pastries out with a rolling pin the flatten them just a little more. Cut each pastry into 6 equal slices.
One at a time, spoon the butter/cinnamon mixture onto a slice of pastry. Place apple slices along one half of the pastry slice with the peel side facing out. Fold the pastry in half to cover the apples. Starting on one end, roll the pastry and apples to the other end.
Place in a greased muffin tin.
Bake at 375ºF for 40 minutes. To keep the apples from burning place a pan of water on the bottom rack while they cook (I forgot to do this and the apple tops burnt a little!)