Apple Roses Puff Pastry Recipe: Elegant Baked Apple Roses Dessert

Apple roses puff pastry is the kind of dessert that gives you the look of a bakery window without requiring hours of work.

Thin slices of red apple soften just enough to roll into golden puff pastry, forming blooming rose shapes that hold their structure beautifully in the oven.

This apple roses recipe teaches you exactly how to layer, soften, and roll for an elegant result.

You’ll learn how to make apple rose pastry from just a sheet of puff pastry and a couple of apples—no special equipment beyond a muffin tin.

Unlike other puff pastry desserts, these baked apple roses focus more on form than filling.

That lets the apples shine. You don’t need to stew them or cook them down. Just slice and shape.

Why These Apple Roses Work So Well

The structure is stable. The method is forgiving.

And the end result brings out that blend of fruit and pastry I always look for in easy baked apples.

This puff pastry apple tart variation takes on the look of edible apple flowers, and I’ve found they’re just as show-stopping on a weeknight as they are on a table of Thanksgiving pies.

They’re crisp, slightly sweet, and lighter than a traditional apple pie puff pastry.

You can make these apple puff pastry roses with any firm red apples, but I usually reach for Honeycrisp or Pink Lady.

Their tart-sweet balance holds through baking, and their skin stays vibrant after heating.

How I Slice Apples for Rolling

Use a mandoline if you have one.

Otherwise, a very sharp knife and a steady hand will do.

Each apple slice should be about 1/16-inch thick.

Too thick and they won’t bend. Too thin and they’ll wilt or tear under the pastry.

The slices need to soak in lemon water, then microwave just long enough to soften.

I microwave them in a heat-safe bowl for about 2 to 3 minutes, checking once to keep the texture right pliable but not mushy.

Puff Pastry Prep and Rolling Tips

Flour the surface lightly so the puff pastry doesn’t stick as you roll.

Aim for a rectangle about 12 by 9 inches, then divide it lengthwise into six 2-inch strips.

This sizing keeps each apple rose tart balanced and lets the layers curl without unraveling.

If the pastry warms too much, I’ll pop it back into the fridge for five minutes before rolling.

Warm apricot jam makes the pastry more flavorful and acts as glue between layers.

I microwave the jam with a bit of water until it stirs smooth, then brush it across each strip before adding the apples.

If you prefer spice, a light sprinkle of cinnamon helps bring a baked apple strudel flavor.

Just go easy, too much and it hides the apple’s brightness.

How to Arrange and Roll Apple Roses

Place apple slices along the top half of each pastry strip, peel side sticking out.

The slices should overlap slightly, forming a line of red petals above the dough.

Fold the bottom half of the pastry up over the apple slices.

Then gently roll from one end to the other, forming a tight coil that looks like a flower.

Each rolled rose goes straight into a greased muffin tin.

This helps the shape stay intact as the layers bake and expand.

Oven Tips and Baking Time

Bake the apple roses at 375°F for about 35 to 40 minutes.

If the tips of the apples start to darken too much, tent them with foil for the last 10 minutes.

Every oven runs differently, so I check around the 30-minute mark.

You want the pastry to be golden and fully puffed before removing them.

Let the roses cool in the tin for a few minutes.

Then lift them gently onto a wire rack and dust with powdered sugar.

Apricot vs. Apple Jam – What I’ve Tried

In my notes, I’ve compared apricot jam to apple preserves for this exact dessert.

Apricot gives better color contrast and a mild sweetness that supports the apples without overwhelming them.

Apple jam tends to blur the flavor lines.

It softens into the pastry but doesn’t bring the brightness that apricot does. I always go back to apricot.

Serving Tips and Storage Advice

Serve the apple roses slightly warm or at room temperature.

The pastry will stay crisp for several hours, and they pair beautifully with a drizzle of caramel or a spoonful of whipped cream.

For make-ahead, store them in an airtight container once cooled.

I avoid refrigerating them unless necessary, since it softens the pastry.

If you’re looking for other fall apple bakes, these apple cinnamon muffins make a great breakfast pairing.

They’re spiced, soft, and complement the lighter texture of apple puff pastry desserts like this.

Related Fall Apple Recipes You’ll Want to Try

Want a flaky rustic option?

This apple galette is a beautiful open-faced tart that lets the apple edges caramelize beautifully.

For something cozier and syrup-soaked, apple dumplings are baked in spiced sauce and wrapped in pastry—hearty and deeply comforting.

If you want a classic bar treat with a glaze, my maple glazed apple pie bars offer more chew and less crisp but still deliver that sweet-tart flavor.

And if you have leftover apples to use, these cinnamon apples are quick to prep and warm through beautifully in a skillet.

Save and Share This Apple Roses Recipe

These apple puff pastry roses may look intricate, but once you try them, they become part of your regular fall dessert rotation.

They’re simple, elegant, and give you a bakery finish using nothing more than a muffin tin and some sliced fruit.

Pin this recipe to your favorite fall or puff pastry board to come back to it later.

And if you try it, I’d love to hear how it went for you in the comments. Did you use cinnamon? Try a different jam? Ask your questions and share your version—we learn better together.

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This Apple Roses Puff Pastry recipe uses thin apple slices and puff pastry to create elegant baked apple roses. Simple, stunning, and easy to make.