How To Make Apple Roses {VIDEO}

This post is sponsored by Autumn Glory Apples, but as always all opinions are my own.

One of the highlights of this past October was my trip to Yakima, Washington. I was there as a part of an influencers group to visit the orchards of Autumn Glory Apples. I had been to Seattle before, but this was my first time in this part of the State.

You might remember, I shared these Cheesy Apple Bites and Overnight Apple Muesli using Autumn Glory Apples last year. So to get the opportunity to see how they were harvested, picked, sorted, and packaged was very exciting. And it didn’t disappoint. In just a short 2-days time, I got a chance to meet with some very hard working farmers, made new friendships with other influencers, learned a lot about harvesting apples, and not so surprisingly, ate my weight in apples.

So when folks over at Autumn Glory Apples asked me to share a recipe using their apples, I wanted a dish that showcases and highlights not only the cinnamon and caramel notes of these apples, but also be easy enough for everyone to be able to make for any special occasion.

Though before I dive deep into this apple puff pastry roses and show you how to make apple roses like a pro, I want to share a few photos from my trip to Yakima.

The Inspiration Behind These Puff Pastry Apple Roses – Autumn Glory Apples Orchards

Look, I have been to apple picking before. As a matter of fact, it was one of my favorite activities growing up. When I was a little girl, my dad would take me to local orchards every October. I would sit on his shoulders and we would pick apples together. However, this girl has never picked apples with a view like the one you see below. They called it the Sunrise Orchard Tour.

And believe me, the photos you see here do not do justice to how magical it was. Sun coming up from the horizon with its reflections falling off on the apples we were about to pick.

After we all took a million photos, the farmers gave us a quick how-to demonstration on picking apples. There, I learned that the right way to pick apples is to rotate the fruit upwards and gently twist, instead of pulling it down. They also talked about how important it is to make sure that the branches and leaves are still intact as this helps keep the trees in great shape and ensure steady fruit production.

Next, we went to their warehouse facility, where they wash, sort, store, and package the apples. Seeing the amount of work and organization that went into putting the apples on the shelves of the supermarket was truly a great learning experience.

Now onto the recipe…

I don’t know if there is any recipe on this blog that looks this pretty and is this easy to make at the same time. Essentially, they are sliced apples baked in puff pastry.

When I was testing the recipe, I had a friend over and had him taste one of these right after a whole tray of it came out of the oven. After he finished two of them in less than 5 minutes, he said that these apple roses are like your own individual apple pies.

I cannot agree more with that statement.

How To Make Apple Roses Video Without The Need of A Microwave – (1 minute 8 seconds)

If You Liked this Apple Roses Recipe, You Might Also Like

• Apple Cinnamon Oatmeal
• Vegan Apple Crisp Recipe
• Overnight Apple Muesli
• Slow Cooker Unsweetened Applesauce
• Healthy Apple Salad
• Check out all my other fruit desserts and naturally sweetened dessert recipes.

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How To Make Apple Roses Recipe {VIDEO}

4.95 from 18 votes

By: Aysegul Sanford

Yields6 apple roses

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Are you ready to learn How To Make Apple Roses?
Whether you are celebrating the holidays, trying to impress your significant other for Valentine’s Day, or throwing a surprise baby shower for your best friend, these apple roses are the perfect dessert to get the job done.

Ingredients 

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• ▢ 2-3 medium sized apples, you need 60-70 1/8 -inch slices
• ▢ 3 tablespoons unsalted butter, divided, melted, and cooled
• ▢ 2 tablespoons lemon juice, freshly squeezed
• ▢ ¼ teaspoon salt
• ▢ 3 tablespoons apricot preserves, I used one made with cane sugar
• ▢ 1 tablespoon coconut sugar
• ▢ 1/2 teaspoon ground cinnamon, divided
• ▢ Pinch of ground nutmeg
• ▢ 1 9 1/2 by 9-inch sheet puff pastry, defrosted overnight in the fridge

Instructions 

• Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
• Core the apples and slice them as thin as you can (ideally ⅛-inches). They don’t have to perfect. As long as they are thin, you should be fine.
• Place thin apple slices, 1 tablespoon butter, lemon juice, and salt in a bowl. Toss to coat.
• Spread apples on the baking sheet in a single layer and bake until softened, about 10 minutes. They should be pliable. Set aside to cool. They should be cool enough to comfortably handle before placing on the puff pastry.
• Do not turn the oven off.
• Use 1 tablespoon of the butter to grease the muffin tray. Set aside.  
• Mix together the coconut sugar and the remaining ½ teaspoon cinnamon, and nutmeg in a bowl. Set aside.
• On a lightly floured counter, roll pastry into 12 by 10-inch rectangle with short side parallel towards yourself.
• Brush the puff pastry with apricot preserves. Sprinkle it with coconut sugar-cinnamon-nutmeg mixture.
• Using a pizza wheel or a knife, cut pastry lengthwise into 6 strips. Each strip should be 10 by 2-inches. * Watch the quick video above for a visual on this.*
• Working one strip at a time, place 10-12 slices of apples, peel side out, overlapping each other, leaving 1 inch border of dough along the bottom. Fold the bottom inch of dough onto the apples, leaving top of apple slices exposed. Using the rest of the butter, lightly brush the bottom pastry and roll dough into a pinwheel. Place in the muffin pan apple side up.
• Continue with the rest of the sheets..
• Bake until golden brown for 40-45 minutes, rotating the muffin pan halfway through the baking process.
• Remove the apple roses from the muffin pan on a wire rack and let them cool for 10 minutes.
• Serve.

Video

Notes

• Slice apples thinly for the best results: It is important that the apple slices are as thin as possible (ideally ⅛ inches) and that they are similar in size. I used a sharp knife, but if you have a mandoline, feel free to use that to slice the apples.
• They are best on the day they are baked: Like it is with most puff pastry recipes, these apple roses pastry is best on the day it is baked. If you are serving it to a small crowd, I would recommend baking just a few of them and keeping the rest in the fridge in an airtight container. They would be good up to 2 days.
• You do need to spray the muffin tin to prevent it from sticking: On my first try, I thought that the high butter content in the puff pastry sheet would be enough to prevent the roses from sticking to the muffin tin, but it wasn’t. It was so hard to get them out without ruining the bottom parts. Therefore, it is imperative to butter (or vegetable spray would work too) the muffin tin before placing the roses in the cups.
• A melon baller helps with coring apples faster: I always find that a melon baller is a great tool to core apples. If you have one, give it a try.
• You can easily multiply this recipe: The recipe below is for 6 apple roses, but feel free to double the recipe. If you do so, you might have to bake it 5-6 more minutes. However, keep a close eye on it after the 40-minute mark.
• You can make them a day in advance: If you want you can make these one day ahead. Simply roll the roses, place them in muffin cups, cover with stretch film, and store in the fridge until you are ready to make.

Nutrition

Calories: 340kcal | Carbohydrates: 36g | Protein: 3g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 209mg | Potassium: 98mg | Fiber: 2g | Sugar: 13g | Vitamin A: 228IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

This recipe has been adapted from America’s Test Kitchen’s Naturally Sweet Cookbook with several changes to the original recipe.