Apple Roses

Apple Roses

Ingredient about 20 roses about 20 roses
Pâte Feuilletée
(or store-bought puff pastry sheet)
half batch
(one sheet)
half batch
(one sheet)
red apples 3 medium 3 medium
sugar 3 Tbsp. 3 Tbsp.
butter 2 Tbsp. 2 Tbsp.
lemon juice ½ Tbsp. ½ Tbsp.
cinnamon to taste to taste
apricot jam 1½ Tbsp. 1½ Tbsp.
rum 1 tsp. 1 tsp.

Apple roses look as good as they taste, which speaks well to the flavor of these beautiful little bite-sized pastries. A plate full of these looks almost as attractive as an actual bouquet of roses, and biting into one rewards you with the tart flavor and rustic texture of an apple gallette. Better still, they’re far easier to make than they look, so you can make them for a casual afternoon brunch or dessert as well as a fancy dinner party or an elegantly edible gift.


  1. Prepare and chill one batch of Pâte Feuilletée or thaw commercial puff pastry sheet in the refrigerator.
  2. Cut a piece of parchment paper to fit the bottom of a large baking sheet.


  1. Slice apples.
    Cut apples in half vertically and remove the cores. Cut into very thin slices from the top of each half.

  2. Cook apple mixture in microwave.
    Put the apple slices in a flat-bottomed microwave-safe contaner; top with sugar, butter cut into small chunks, lemon juice, and dust with cinnamon to taste. Cover and microwave for 3:30 to 4 minutes (1200W microwave); apples should be soft.

  3. Drain and cool apple mixture.
    Stir hot apple mixture and let cool enough to handle, then drain and discard any excess juice. Let drained apples cool completely.
  4. Roll out dough and cut into strips.
    Flour a working surface and the top of the dough, then roll it out into a rectangle 14" x 12" (35cm x 30cm). Use a pizza cutter or knife to cut into about 20 strips, each about ⅔-¾" (1.5 - 2cm) wide and 12" (30cm) long. Dust the strips with cinnamon and put in refrigerator to chill.

  5. Roll up roses.
    Lay one strip of dough out and lay apple slices along it, overlapping slightly, with the flat edges aligned down the middle of the dough. Leave about a third of an inch (1cm) of exposed dough on each end of the row of apples. There should be about six apple slices per roll. Roll up the strip into a tight roll with the apple row on the inside; be sure not to leave any gaps. Pinch the excess dough at the end of the roll to seal it. Stand the roll up and fold the "petals" down and outward slightly to make a more rose-like shape. Place the finished roll on the parchment-covered baking sheet and repeat with remaining strips, spacing the roses out so they bake evenly.

  6. Chill.
    If the dough has warmed, place the baking sheet with the roses in the refrigerator for 10-15 minutes to chill while oven preheats.
  7. Bake.
    Bake on lower rack at 400°F (200°C) for 15 minutes. After the first 10 minutes of baking, cover gently with a sheet of aluminum foil to prevent burning the apple peels. Lower temperature to 375°F (190°C) and bake for another 10-12 minutes, still covered with foil.
  8. Glaze.
    Mix the apricot jam and rum in a small bowl and briefly microwave until soft. Use a pastry brush to gently paint the top of each rose with the mixture while still hot.


  • You can substitute a sheet of store-bought puff pastry dough for the handmade variety. The brand I’ve used has two sheets in a 1.1 lb. (490g) box; use one sheet for this recipe.
  • Using a flat-bottomed microwaveable container will work better than a bowl, since it lets the slices lie flat.
  • Tips for making the most attractive roses: Thin, even apple slices will look best; draining and cooling the apple slices thoroughly makes the dough easier to roll; well-chilled pie sheet is also easier to work with.
  • Somewhat tart red apples work best in this recipe, giving a combination of bright flavor and pretty color. I used pink lady, but if you can find red jonathan (also known as kogyoku), they apparently work very well.