Apple Cinnamon Puff Pastry Roses

Why You’ll Love This Recipe

I like this recipe because it’s the perfect combination of simplicity and sophistication. It looks like something you’d find in a fancy bakery, yet it’s surprisingly easy to make at home. The contrast of crisp pastry and soft, spiced apples makes it irresistible, and the aroma alone feels like autumn in every sense. Plus, they’re fun to assemble — like edible art!

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 2 large apples (Granny Smith or Honeycrisp work best)

• 1 sheet puff pastry (thawed)

• 1 tablespoon lemon juice

• 1 teaspoon ground cinnamon

• 1 tablespoon brown sugar

• 2 tablespoons granulated sugar

• 1 tablespoon flour (for dusting)

• 1 egg (beaten, for egg wash)

• Powdered sugar (for dusting, optional)

• Fresh mint leaves (for garnish, optional)

Directions

1. Prepare the Apples

I start by washing and coring the apples, then slicing them thinly—about ⅛ inch thick. The thinner the slices, the easier they’ll bend into beautiful “petals.” I toss them in a bowl with lemon juice, cinnamon, and brown sugar, ensuring every slice is lightly coated. To make them pliable, I microwave the slices for about 1–2 minutes until just softened, then set them aside to cool.

2. Prepare the Puff Pastry

I preheat my oven to 375°F (190°C) and lightly flour my surface. Rolling out the puff pastry helps it bake evenly and gives the roses a delicate texture. I cut the pastry into long strips, about 2 inches wide — each strip will make one rose.

3. Assemble the Roses

Along one long edge of each pastry strip, I arrange the apple slices so they slightly overlap, with the rounded peel edges peeking out beyond the top of the strip. I sprinkle a touch of granulated sugar over the apples for extra sweetness and dust the pastry lightly with flour to prevent sticking. Then, I fold the bottom half of the pastry strip up to encase the lower part of the apples.

4. Shape the Roses

Starting from one end, I carefully roll the pastry strip into a spiral — it’s so satisfying to see it take on the shape of a rose. I pinch the base lightly to hold it together and place each one in a greased muffin tin to help maintain the shape while baking.

5. Brush and Bake

I brush the tops with beaten egg to give them a gorgeous golden sheen, then bake for 25–30 minutes, or until the pastry is puffed, crisp, and golden brown.

6. Cool and Serve

Once baked, I let them cool for a few minutes before removing them from the muffin tin. A dusting of powdered sugar makes them look extra elegant, and a sprig of mint adds a lovely fresh contrast.

Servings and Timing

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour

• Servings: 6 roses

Variations

• I sometimes spread a thin layer of apricot jam or caramel sauce on the pastry before adding the apples for added richness.

• A sprinkle of nutmeg or cardamom enhances the warm spice profile.

• For a festive touch, I drizzle the baked roses with a simple glaze made from powdered sugar and milk.

• Swapping puff pastry for pie crust gives a more rustic texture.

• Mixing red and green apples creates a lovely color contrast.

Storage and Reheating

I store leftover roses in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, I bake them in the oven at 325°F (165°C) for 5–7 minutes until warm and crisp again. I avoid microwaving, as it makes the pastry soggy.

FAQs

Can I use store-bought puff pastry?

Absolutely — it works perfectly and saves time. Just make sure it’s fully thawed before rolling.

Do I need to peel the apples?

No, I love leaving the peel on—it adds color and helps the “petals” hold their shape.

What’s the best apple to use?

I prefer Granny Smith for tartness or Honeycrisp for natural sweetness. Fuji apples also work well.

Can I make these ahead of time?

Yes, I assemble them a few hours before baking and store them in the fridge. Bake just before serving for the best texture.

How do I prevent soggy pastry?

I make sure the apples are only slightly softened and not too wet after microwaving. A light dusting of flour also helps absorb excess moisture.

Can I make these vegan?

Yes — simply use a vegan puff pastry and brush with plant-based milk instead of egg wash.

How do I keep the roses from unraveling?

Rolling tightly and securing the base in the muffin tin keeps the roses intact as they bake.

Can I add other fruits?

Yes, pear slices or thin peaches work wonderfully for variations.

Can I serve them cold?

Definitely! They taste just as good at room temperature, making them great for picnics or parties.

Can I freeze them?

Yes — I freeze the baked and cooled roses on a tray, then transfer to a container. They reheat beautifully in the oven.

Conclusion

These Apple Cinnamon Puff Pastry Roses are as stunning as they are delicious — a little project that feels special yet approachable. I love how each rose captures the sweet warmth of apples and cinnamon wrapped in golden pastry. Whether served with a dusting of sugar or a scoop of vanilla ice cream, they’re guaranteed to impress and bring a touch of artistry to your dessert table. Simple, elegant, and full of cozy autumn charm — these pastry roses are a true treat for both the eyes and the palate.