Baked Apple Roses

Prep Time: 30 mins	Bake Time: 35–40 mins
Total Time: 1 hr 20 mins	Serves: 6

These apple roses are as striking as they are simple. Crisp apple slices are tucked into strips of puff pastry, layered with cinnamon sugar, then rolled into delicate spirals and baked until caramelized at the edges. As they bake, the sugar melts into the pastry, creating a lightly crisp, warmly spiced finish. Flaky, golden, and effortlessly elegant, they deliver a polished, bakery-worthy result.

Ingredients

• 1 large red apple, cored and very thinly sliced

• 1/4 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1 sheet puff pastry, thawed, 17.25 oz

• 1/4 cup unsalted butter, melted

• 1 large egg, optional

• 2 teaspoons water, optional

• 1 Confectioners’ sugar, for dusting

instructions

1. Preheat the oven according to the puff pastry package. Lightly grease a standard muffin tin.

   
   

2. Arrange the thinly slices in a single layer on a microwave-safe plate. Microwave for 1-2 minutes, just until the slices are pliable and bend easily without breaking. Allow to cool slightly.

   
   

3. On a lightly floured surface, roll the puff pastry into a rectangle about 12 × 18 inches, smoothing out the folds but keeping the pastry fairly thick (about ⅛ inch).

   
   

4. Cut the pastry lengthwise into six strips, each approximately 3 × 12 inches.

   
   

5. In a small bowl, combine the sugar and cinnamon.

   
   

6. Brush each pastry strip lightly with melted butter, then sprinkle evenly with the cinnamon sugar mixture.

   
   

7. Arrange the apple slices along one long edge of each strip, overlapping slightly, with the rounded edges extending just above the pastry.

   
   

8. Fold the bottom half of the pastry up over the apples, pressing gently to secure them in place. Starting at one end, roll the strip tightly to form a rose shape.

   
   

9. Place each rose into the prepared muffin tin.

   
   

10. Whisk together the egg and water. Lightly brush the exposed pastry with the egg wash.

    
    

11. Bake for 35–40 minutes, until the pastry is golden brown and the apples are tender. If the pastry browns too quickly, tent loosely with foil.

    
    

12. Let cool for 10 minutes, then remove from the pan and dust with confectioners’ sugar if desired.