Uploaded February 2021 | Updated September 2026, 11 hours ago
These are a delightful combination of puff pastry and apple slices which are a bit like individual pie-slices. The puff pastry is of course a little different from pie crust, but the aromas of apple, cinnamon and vanilla really create the sensation of eating apple pie. The butter and sugar which run out into the bottom of the baking vessel make a delicious crispy caramel crust, too.
Our homemade blitz puff pastry recipe: youtu.be/7aiTGQVwCSQ
These need to have a little room between their outer surface, once rolled, and the cup they’re baked in. If a muffin tin is the baking pan, make sure the strips of dough are quite thin, and not too long, no more than 12” long. If the rolls turn out to be too big to fit into the muffin pan, perhaps use ramekins instead. Note that the baking time will be longer with ramekins, possibly at a lower temperature.
These should cool fully before eating, and then be consumed within a day. If they are stored sealed up for more than a few hours, some crustiness may be restored to them by toasting. This recipe makes 6, using one sheet of commercially available puff pastry. Use two sheets (a whole box) to fill up a whole muffin tin. One large apple sliced thinly enough will produce enough slices for 6 roses, but it might be good to have an extra apple for backup. Each rose really needs about 6 slices of apple but can accommodate up to 8 or 9.
Makes enough for 6 apple roses.
Equipment:
• rolling pin and rolling surface
• muffin tin (or maxi-muffin tin, or ramekins)
• offset spatula or butter knife
• small mixing bowl
Ingredients:
1-2 ea apple red or mixed-color
1 sheet puff pastry
1/4 cup butter softened
2 Tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp salt
1/2 tsp vanilla
Procedure:
1. In advance, set out the butter to soften.
2. Preheat the oven to 350F.
3. Using a mandolin for best results, slice the apple quite thinly, 2-3mm in thickness.
4. Put the apple slices on a plate and microwave about 45 sec.
5. Sprinkle warm apple slices with lemon juice.
6. Prepare the baking pan by buttering it (whatever parts will have pastries in them)
7. Add the sugar, salt, cinnamon and vanilla to the soft butter and combine thoroughly. Set aside.
8. Roll the puff pastry out into as square a shape as possible, 12” by 12” or thereabouts.
9. Cut into 6, 2” wide strips.
10. Using the offset spatula, apply some of the butter mixture to a strip of pastry.
11. Arrange slices of apple along one edge of the pastry so that their curved, red-skinned edges hang over.
12. Fold the strip of pastry over onto the apple slices.
13. Apply a bit more butter mixture, and then roll up the strip of pastry and apples with the butter mixture inside.
14. Place the finished roll into a baking cup. Repeat for all strips of dough.
15. Place apple roses into the center of the preheated oven for about 40 minutes. Rotate halfway through if desired; many ovens do not heat evenly.
16. Allow to cool 5-10 min in their baking dish, so that the pastry and sugar can set.
17. Remove promptly and allow to finish cooling on a rack.
18. Enjoy as they are or with some barely-frozen vanilla ice cream.
Music: bensound.com/royalty-free-music
These are a delightful combination of puff pastry and apple slices which are a bit like individual pie-slices. The puff pastry is of course a little different from pie crust, but the aromas of apple, cinnamon and vanilla really create the sensation of eating apple pie. The butter and sugar which run out into the bottom of the baking vessel make a delicious crispy caramel crust, too.
Our homemade blitz puff pastry recipe: youtu.be/7aiTGQVwCSQ
These need to have a little room between their outer surface, once rolled, and the cup they’re baked in. If a muffin tin is the baking pan, make sure the strips of dough are quite thin, and not too long, no more than 12” long. If the rolls turn out to be too big to fit into the muffin pan, perhaps use ramekins instead. Note that the baking time will be longer with ramekins, possibly at a lower temperature.
These should cool fully before eating, and then be consumed within a day. If they are stored sealed up for more than a few hours, some crustiness may be restored to them by toasting. This recipe makes 6, using one sheet of commercially available puff pastry. Use two sheets (a whole box) to fill up a whole muffin tin. One large apple sliced thinly enough will produce enough slices for 6 roses, but it might be good to have an extra apple for backup. Each rose really needs about 6 slices of apple but can accommodate up to 8 or 9.
Makes enough for 6 apple roses.
Equipment:
• rolling pin and rolling surface
• muffin tin (or maxi-muffin tin, or ramekins)
• offset spatula or butter knife
• small mixing bowl
Ingredients:
1-2 ea apple red or mixed-color
1 sheet puff pastry
1/4 cup butter softened
2 Tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp salt
1/2 tsp vanilla
Procedure:
1. In advance, set out the butter to soften.
2. Preheat the oven to 350F.
3. Using a mandolin for best results, slice the apple quite thinly, 2-3mm in thickness.
4. Put the apple slices on a plate and microwave about 45 sec.
5. Sprinkle warm apple slices with lemon juice.
6. Prepare the baking pan by buttering it (whatever parts will have pastries in them)
7. Add the sugar, salt, cinnamon and vanilla to the soft butter and combine thoroughly. Set aside.
8. Roll the puff pastry out into as square a shape as possible, 12” by 12” or thereabouts.
9. Cut into 6, 2” wide strips.
10. Using the offset spatula, apply some of the butter mixture to a strip of pastry.
11. Arrange slices of apple along one edge of the pastry so that their curved, red-skinned edges hang over.
12. Fold the strip of pastry over onto the apple slices.
13. Apply a bit more butter mixture, and then roll up the strip of pastry and apples with the butter mixture inside.
14. Place the finished roll into a baking cup. Repeat for all strips of dough.
15. Place apple roses into the center of the preheated oven for about 40 minutes. Rotate halfway through if desired; many ovens do not heat evenly.
16. Allow to cool 5-10 min in their baking dish, so that the pastry and sugar can set.
17. Remove promptly and allow to finish cooling on a rack.
18. Enjoy as they are or with some barely-frozen vanilla ice cream.
Music: bensound.com/royalty-free-music
