I saw these cute apple rose puff pastry tartlets online and thought, well now, I must give it a try!
They are called apple roses because they look similar to a rose, not because they taste like rose!
These were actually surprisingly easy to make.
They would go well for any Fall parties you have planned and they would also work well for Thanksgiving!
I have included a recipe and some pictures with the tutorial – forgive the poorer quality of the pictures, I had put this on my insta-stories and a lot of you wrote comments to me so I thought I would include a blog post about it!
Apple Rose Puff Pastry Recipe – get printable version here
Ingredients – makes 12 roses
1 package (2 sheets) Puff Pastry
4 apples (preferably red apples to make red roses, but I used a mixture of Granny Smith and Honeycrisp)
2 tbsp lemon juice (half a lemon)
Flour, for sprinkling the counter
about 4tbsp Granulated sugar, for sprinkling
about 3 tbsp ground cinnamon
powdered sugar, caramel, or salted caramel for sprinkling on top
A little bit of butter to grease your muffin pan.
1. Thaw two sheets of puff pastry (1 package) at room temperature. This should take about 30 minutes.
2. Prepare a microwave safe bowl with water (enough to cover your sliced apples) and the lemon juice.
3. Cut your apples in half and remove the core. Cut the apples into very thin slices, about 1/8” thick.
4. Leave the peel on so you can get the red or green color for your roses. Immediately place your slices into the lemon juice water bowl so they do not brown.
5. Microwave the apples in the bowl for about 3-4 minutes, so that the apples are soft enough so that when you roll them they do not break. Alternatively, you can simmer the apple slices in the lemon juice water on a stove pan for a few minutes. If your apple slices break when bending, cook a little longer.
6. Preheat oven to 375 F degrees. Grease a muffin pan with butter.
7. On a lightly floured counter, roll out the puff pastry to about 9×12 inches. Then cut the dough into six strips, about 2 x9 inches.
9 . Arrange the apple slices on the dough so that they are overlapping each other. They should overlap each other by about 50%. Make sure the skin side of the apple sticks a little bit out of the dough strip (this is what will become “the rose”).
10. Sprinkle with cinnamon and sugar (I do not give you an amount, please sprinkle with your desired sweetness).
11. Fold the bottom part of the dough up.
12. Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end of your roll with a little water if it doesn’t stick. Place in a regular muffin cup.
13. Do the same for all of the roses. Bake for about 40 minutes until cooked. IF the apple start to burn on the top (about 30 minutes in), cover loosely with aluminum foil for the last 10-15 minutes.
14. These are best eaten warm. They can be stored in air-tight container for 2 days at room temp or in the refrigerator for 3 days. You may always warm them up just before serving (and it is encouraged).
15. Sprinkle with powdered sugar or your favorite (salted) caramel!
I chose to garnish mine with salted rum caramel (not one that I made, one I purchased from a favorite store in the Napa Valley). But you could always serve with ice cream!