Apple Rose Puff Pastry
December 7, 2025
Apple Rose Puff Pastry
Buttery, flaky puff pastry wrapped around tender apple slices, lightly filled and brushed with blueberry jam, then dusted with cinnamon, nutmeg, and sugar before baking for extra warmth and caramelized holiday magic, then finished with a snowfall of cinnamon, nutmeg and sugar. Sweet, tart, and warmly spiced, liked the holidays, baked into a perfect rose.Perfect for impressing guests or treating yourself to something stunning and delicious. Serve with a dollop of sweetened whipped cream, or vanilla ice cream for extra deliciousness.
Ingredients
- 1 Apple (use Granny Smith, Honeycrisp, Fuji or Gala for best results)
- 1 sheet Puff Pastry, thawed
- 3 tbsp blueberry preserves (can also used apricot, strawberry, blackberry or raspberry preserves)
- ¾ cup water
- ½ lemon, juiced
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp sugar
- 3 tsp powdered sugar
Instructions
- Remove (1) puff pastry sheet out of package and thaw according to package.
- Wash apple, and cut apple in half from top to bottom.
- Remove the core ends, and scoop out center.
- Keep the peel on, and using a mandolin, slice the apples into very thin slices.
- Fill a bowl with water, and squeeze the lemon juice into the water.
- Place the sliced apples into the water, while you prepare the puff pastry.
- Place thawed pastry sheet on a floured surface. Using a rolling pin, flatten out the pastry sheet just a little to smooth out the perforated seams. Using a pizza cutter, cut each pastry into 6 equal slices.
- Using a pastry brush, brush a thin layer of the blueberry preserve onto each slice of the puff pastry.
- Drain the apples into a colander.
- Start from one end of the pastry strips, placing the apples on the strip about halfway (so that you can fold the strip over the apple), overlaying the apples over each other, until all of the strips have been filled.
- Roll the strips into a rose, and place into a lightly greased muffin tin. Lightly sprinkle with the remaining sugared/spiced mixture.
- Place a pan of water in the bottom rack of the oven, to prevent the bottom of the pastries from burning.
- Bake at 375°F for 40-45 minutes. Remove from oven, and let cool about 5 minutes, then remove from muffin tin.
- Serve immediately, with a dollop of whipped cream or scoop of vanilla ice cream.
