Apple Roses

It’s now apple season, so it’s a perfect time to try out new apple recipes. These apple roses are just the thing. They are simple to make, especially since they use ready-to-bake puff pastry. But they turn out so beautiful every time! The bright red apple peel creates a beautiful rose but the puff pastry holds it all together. Dipping apples in lemon juice prevents them from turning brown. This works with apples or bananas, just dip them in any citrus juice (lemon, lime, orange or grapefruit works just as well). The best apples for this are slightly tart, since the apricot preserves is a little sweet so the balance is just perfect. Give these apple roses a try – they’re simple and easy but beautiful and delicious.

Apple Roses

These simple apple roses are a beautiful and delicious dessert. Made with fresh, juicy apples and puff pastry – they’re a snap to make. The slightly sweet apricot preserves adds just enough sweet to counter the tart apples.


  • 1 sheet puff pastry, thawed
  • 2 large apples (any variety)
  • 3 Tbsp lemon juice
  • 1 Tbsp flour
  • 3 Tbsp apricot preserves
  • 1 tsp cinnamon


  1. Preheat the oven to 375 degrees F. Lightly grease a muffin tin.
  2. Core the apples (leave the peels on) and thinly slice the apples.
  3. Dip the apples in the lemon juice to prevent them from turning brown. Shake off any excess juice.
  4. Place the apples in a microwave safe bowl and microwave for 2 – 3 minutes, or until the apples are slightly soft. Alternatively, simmer the apple slices until they begin to soften.
  5. Lightly flour the counter and place the dough onto the counter.
  6. Roll the dough until it’s about 12 inches by 9 inches.
  7. Slice the dough into six strips about 2 inches wide.
  8. Combine the apricot preserves with 2 Tbsp of water. Mix well.
  9. Spread the preserves onto the puff pastry.
  10. Place the apples onto the dough. The core side of the apples will line up in the middle of the strip of puff pastry. The peel side of the apple will stick up over the puff pastry a little.
  11. Line the apple slices so that each slice overlaps the previous one about halfway.
  12. Sprinkle the cinnamon on the apples.
  13. Fold the bottom half of the dough.
  14. Roll the dough strips and press the edge together to seal it.
  15. Place the apple roses into the prepared pan.
  16. Bake for 40 – 45 minutes, or until golden brown.

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie

Number of servings (yield): 6

Culinary tradition: USA (General)

Calories: 107

Fat: 3

Protein: 1

Entire recipe makes 6 servings
Serving size is about 1 apple rose.
Each serving = 4 Smart Points/3 Points
PER SERVING: 107 calories; 3g fat; 1.1 g saturated fat;20g carbohydrates; 8.6g sugar; 1g protein; 2g fiber


  1. Made these for Thanksgiving dessert. A show stopper, when glazed with a little apricot jam and water mixture and sprinkled with powdered sugar! I was wishing there were more pictures or a video to show how it’s done because I’m not a fussy or highly experienced baker, but ventured in anyway. These really were not hard at all! Just follow the directions. What I learned was tart and very red apples work well, use thin slices as thicker ones don’t soften enough to curve and stay in the flower, be generous with cinnamon, regular muffin tins are perfect. #13 in directions – I took that to mean fold the half of the strip not covered by apple up over the bottom of the apple. Really watch them toward the end of baking, some of my petals burned right at 40 min.

  2. I loved making these and my family loved eating them. They turned out beautifully, as I used your ingredient list, but referenced another site for the step by step pictures. I do have one statement/issue which is that this is not a 3 point item on Weight Watchers. I entered only what ingredients were provided into Points Plus and was told that it is actually 6 points per rose/serving. I’m wondering where I went wrong? Is there a trick to it that I missed? If so, I would love to know what I can improve on to make them a lower point value. Outside of this, thank you for a very lovely new favorite.

  3. This is so simple…look at the Apple Roses picture! You will see that on each strip you will arrange the Apple on the Puff Pastry with the pealing side up and hanging over the strip. Where the core was, will be at the bottom side of the strip! Fold the bottom half of the roll so there will be a pastry bottom! The Apricot Preserve will help the Apple stick to the Pastry! Starting at one end, just roll the Puff Pastry to appear as a rose…again just study the finished product…easy, easy, easy…

  4. Petronella Reply

    I wish I could see a video on how to assemble these “roses”… the instructions just didn’t cut it for me. I love the look and they must taste amazing.

    • Here you go… enjoy.

    • There is a video circulating around Facebook. It looks so simple. And beautiful.

  5. Looks lovely, sounds yummy. You wouldn’t happen to have a video of the process; it seems complicated.

  6. Ronnie Lee Harter Reply

    I was just wondering if anyone has tried to make these in mini muffin tins? If so how did it work out for you?

    • Lisa Coffman Reply

      You could absolutely try mini muffin tins. I don’t think they are big enough though.

      • I just made a modified version of these – using phyllo instead of puff pastry because that came lactose free whereas puff pastry had real butter which would be really bad for my mom. I ended up using two rows of the fruit and dough to get them big enough to “mostly” fill a regular muffin tin. I think a mini-muffin tin would work best for as written. I used 4 sheets of phyllo, so I think it’s about the same size as the rolled out puff pastry, too. It’s not like the puff pastry in the photo puffed at all, so you’re just using it as an expensive pie dough (which would work too, but I make mine with butter and shortening, thus causing problems for my mom).

    • Lisa Coffman Reply

      You could absolutely try mini muffin tins, but I don’t think they are big enough.

    • Sandy Timmermann Reply

      Mini are too small but regular size works well. They can also be assembled and frozen to be baked later.

  7. I don’t understand how the apples lay on the dough. Do you have a demonstrating?

  8. Earnest Turner Reply

    these are spectacular looking but having read the instructions several times I cannot envision the procedure.
    the pastry is cut lengthwise?
    the apples are sliced vertically or?
    the pastry is folded up…How?

  9. Karen Webb Reply

    Photos of the rolling process would be helpful. Could you explain #13 instruction. I can’t picture what you’re doing. Thanks.

  10. Gerald Hunt Reply

    Can’t seem to get this recipe to print. I have Microsoft 10 if that
    means anything.

    • Lisa Coffman Reply

      Yes, there are 20 grams carbs and 2 grams fiber per apple rose.

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