Puff Pastry Apple Roses
These Sweet Baked Apple Roses are made with buttery puff pastry, thinly sliced apples, and a cozy cinnamon-sugar filling, they’re the perfect treat for fall. Ideal for a fall bake sale, baby shower, brunch, or just a cozy afternoon with the kids.
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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.
Servings: 12 apple roses
Calories: 200kcal