Baked Apple Roses Puff Pastries Recipe


Estimated Time – 1 Hour 30 Minutes   Serves – 2 People


  • 2 large red apples
  • 1/4 cup melted butter
  • 1 teaspoon cinnamon
  • 1 sheet puff pastry
  • 1/4 cup white sugar
  • 1 egg
  • Some water

Preparation Time – 25 minutes  Cooking Time – 45 minutes  Ready Time – 1 hour 10 minutes


  1. Slice apple in half and then make it’s thin slices, use a pastry cutter or a knife to remove seeds.
  2. Preheat oven to 400 degrees F (200 degrees C). Lay apple slices on a plate, overlap them if necessary. Place the plate in Microwave and keep it on High for about 45 seconds or until they limp. Cover plate with plastic wrap and a kitchen towel over it to keep the heat inside. 
  3. Grease 2 Butter dice in ramekins or plate (6 to 8 ounce) and coat it with some white sugar powder. We will use it bake pastry once it’s prepared.
  4. Make a mix of sugar and cinnamon in a bowl.
  5. Take a puff pastry sheet, use some flour to roll it and try to keep it thin (1/8 inch thick). Use a pizza cutter or knife to cut it into 3 inches by 12 inches rectangle.
  6. Brush the dough with melted butter; sprinkle with mix of sugar and cinnamon. Place apple slices on one edge of dough, keep it around 1/4 inch out the edge of dough, overlap apple slices slightly. Fold other half of dough over the apple slices to form a long “fold” of dough with exposed edges of sliced apples.
  7. Take egg and water in a bowl and beat them properly. Brush the dough with egg wash. Dust some more cinnamon and sugar mix for taste.
  8. Roll the dough from one end, don’t try to wrap it too tightly. Try to form a rose-shaped pastry. Seal pastry with end of dough strip.
  9. Transfer roses to prepared ramekins or plate. dust it a little with cinnamon and sugar mix. Place ramekins or plate in preheated oven.
  10. Bake until it’s colour turn into golden brown (around 45 minutes). Use a tong to remove pastry from ramekins and put on a plate to cool down. Sprinkle some powdered sugar on it and apple roses are ready to serve.
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