Ingredients
For 6 pastry roses
1 frozen puff pastry sheet, about 8.6 ounces (245 g), thawed but cool
2 medium red-skinned apples, about 12 ounces (340 g) total
1 tablespoon (15 ml) lemon juice
2 cups (480 ml) water, for softening the apples
2 tablespoons (25 g) granulated sugar
1 teaspoon ground cinnamon
1 tablespoon (14 g) unsalted butter, melted and cooled slightly
1 tablespoon all-purpose flour, for dusting
Soft butter or baking spray, for greasing the pan
Instructions
- Thaw the pastry according to its package, allowing about 30 minutes as a planning estimate. Keep it cool and pliable. Heat the oven to 375°F (190°C) and grease 6 cavities of a standard muffin pan.
- Halve and core the apples, leaving the red peel on. Cut crosswise into slices about 1/16 inch thick. Put them in a microwave-safe bowl with the water and lemon juice. Microwave about 3 minutes, then in short bursts until a slice bends without snapping. Drain, blot dry, and let cool while preparing the pastry.
- Stir the sugar and cinnamon together. On a lightly floured surface, roll the sheet to approximately 12 by 9 inches. Cut across the 12-inch side to make 6 strips, each about 2 by 9 inches. Brush lightly with the melted butter and divide the cinnamon sugar among the strips.
- Along the upper half of each strip, overlap about 7 to 9 apple slices with their red edges extending just above the pastry. Fold the bare lower half upward over the bottoms of the apples. Roll from one short end without squeezing tightly, pinch the seam, and set upright in the muffin cavity. Use only enough slices to make a loose rose; leftover apple slices need not be forced in.
- Bake about 40 to 50 minutes, using 45 minutes for planning. The pastry at the base and sides must be golden and cooked through, not pale or gummy. If the apple edges darken first, cover loosely with foil and continue baking.
- Cool 5 minutes in the pan, loosen gently, and move to a rack for another 10 minutes. Serve warm. Avoid rushing a tightly rolled or still-doughy center just because the petals look brown.
Notes
Timing: 25 minutes active prep + 30 minutes pastry thawing + 45 minutes estimated baking + 15 minutes cooling = 1 hour 55 minutes. Allow more thawing if the package requires it. The 40–50-minute bake range gives about 1 hour 50 minutes to 2 hours total. Apple softening and brief cooling are included in active prep.
Storage: Best the day they are baked. Refrigerate leftovers promptly, within 2 hours of baking, and use within 3 days. Rewarm at 325°F until warmed through and crisping again, checking after 8 minutes; timing varies. Do not microwave if crisp pastry matters.
Use puff pastry, not pie crust or phyllo. Check its label for milk, egg, soy, or other allergens. This recipe contains wheat and butter; no alcohol is used. Nutrition is omitted. Images are illustrative AI concepts, not evidence of kitchen testing.
- Prep Time: 25 minutes
- Thawing and Cooling Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian