Name: Puff Pastry Apple Roses
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 box Pepperidge Farms puff pastry sheets; 3 red apples ((I used Fuji, but any crisp variety works)); ½ Juice of a lemon; ¼ cup granulated sugar; 2 tbsp butter ((melted)); 1 tbsp cinnamon powder; Powdered sugar

These Apple Roses are buttery, flaky, and have a cinnamon filling. It’s an easy fall dessert recipe that’s ready in no time. I made this finger food dessert at home with my kids as a fall baking activity. Also, it’s ideal for bake sales, gifting, and as a dessert for any fall party.

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This recipe isn’t just for the fall season—it’s also a fancy fruit dessert to make for any party, like baby showers, brunch, or just a cozy afternoon treat with a cup of tea.

If you’re looking for fall bake sale recipes, check out my list of fall bake sale treats that will surely be a hit this autumn.

How to Make Apple Roses

Ingredients you’ll need for this recipe

1 box (2 sheets) of Pepperidge Farms puff pastry sheets
3 red apples (I used Fuji, but any crisp variety works)
Juice of ½ a lemon
¼ cup granulated sugar
2 tbsp butter (melted)
1 tbsp cinnamon powder
Powdered sugar (optional, but it makes these even prettier!)

Step by Step Guide

1. Preheat your oven to 350°F and spray a muffin tin with nonstick spray.

2. Wash and core your apples, then slice them super thin—I like to keep the red skin on for that pretty rose-petal look.

3. Toss the slices into a bowl with the juice of half a lemon, a teaspoon or two of sugar, and a pinch of cinnamon.

4. Unfold the puff pastry sheets and brush them with your melted butter. Sprinkle the remaining sugar and cinnamon mixture generously over the buttered side.

5. Now, cut each sheet into 6 long strips (you’ll end up with 12 total).

6. Take one strip of puff pastry and arrange a few apple slices along the top half, letting the red peel peek out over the edge.

7. Fold the bottom half of the pastry strip up over the apples (kind of like tucking them in). Then, gently roll the strip into a spiral! Place it in the muffin tray, and repeat for the rest of the strips.

8. Pop your tray in the oven and bake for 25-30 minutes until the roses are golden and the pastry is puffed and flaky.

9. Once the apple roses are out of the oven, let them cool for about 10 minutes.

Serve and Enjoy!

Dust them with powdered sugar to make them look extra pretty.

Important Recipe Notes

Thin apple slices, the thinner the slices, the easier they’ll bend and roll without breaking. If they’re too thick, they won’t soften enough in the oven.
If your apple slices still feel a bit stiff, pop them in the microwave for about 30 seconds to make them more flexible for rolling.
Work with one sheet at a time and keep the other in the fridge until you’re ready. Puff pastry is easiest to handle when it’s cold but not frozen.
Don’t overfill with apples. Too many apples will make it hard to roll and could cause the pastry to tear.
Every oven bakes a little differently. Start checking around the 25-minute mark—you’re looking for golden brown edges.
Let them cool for about 10 minutes in the muffin tin before removing so they firm up and are easier to remove.
Best served fresh! These are tastiest the day you bake them, but you can store leftovers in an airtight container at room temp for a day or two. Just reheat gently before serving.
Powdered sugar dusting: Totally not required, but it adds a pretty finishing touch—especially if you’re serving these at a party or bake sale!

Prep Time:20

Cook Time:30

Total Time:50

Ingredients

1 box Pepperidge Farms puff pastry sheets
3 red apples (I used Fuji, but any crisp variety works)
½ Juice of a lemon
¼ cup granulated sugar
2 tbsp butter (melted)
1 tbsp cinnamon powder
Powdered sugar

Instructions

Preheat your oven to 350°F and spray a muffin tin with nonstick spray.
Wash and core your apples, then slice them super thin—I like to keep the red skin on for that pretty rose-petal look.
Toss the slices into a bowl with the juice of half a lemon, a teaspoon or two of sugar, and a pinch of cinnamon.
Unfold the puff pastry sheets and brush them with your melted butter. Sprinkle the remaining sugar and cinnamon mixture generously over the buttered side.
Now, cut each sheet into 6 long strips (you’ll end up with 12 total).
Take one strip of puff pastry and arrange a few apple slices along the top half, letting the red peel peek out over the edge.
Fold the bottom half of the pastry strip up over the apples (kind of like tucking them in). Then, gently roll the strip into a spiral! Place it in the muffin tray, and repeat for the rest of the strips.
Pop your tray in the oven and bake for 25-30 minutes until the roses are golden and the pastry is puffed and flaky.
Once the apple roses are out of the oven, let them cool for about 10 minutes.
Serve and Enjoy! Dust them with powdered sugar to make them look extra pretty.