Rose Apples



It’s beginning to look a lot like Fall!!!!  Anyone who knows me, knows I LOOOOOVE FALL!!!!  The leaves changing, cool nights, Halloween, apple picking, cinnamon, just all of it!  If you all love fall like me you are going to LOVE these apple roses!  My bet is, even if you don’t like fall you’ll still love these roses!

They look difficult to make but I promise they are super easy!  You will be so proud of yourself when you see how beautiful they come out!



1 puff pastry sheet (thawed)

2 apples

Juice of 1/2 lemon

flour (for sprinkling on counter)

3 tbsp raspberry preserves

Cinnamon (for decorating)

Powdered Sugar (for decorating)


In a large bow mix lemon juice with about 1/2?cup water.

Cut apples in half and remove the core.  Slice apples paper thin (they will have a rainbow shape).  Don’t peel the apples, the skin will give your roses their pretty red color.


Once you cut the apples place them into the bowl with the lemon and water.

Microwave the apples in the bowl for about 2-3 minutes until they are softer.  This will make it easier to manipulate the apple pieces when rolling up the pastry.

Slightly flour counter.  Roll thawed pastry dough, making sure to keep it in a rectangular shape. Cut into 5 or 6 strips that are 2X9 inches.

In a separate bowl mix raspberry preserves with a pinch of water.  Microwave for 30 seconds (this will make the preserves easier to spread.)

Spread preserves onto each dough strip in a thin layer.

Preheat oven to 375°.

Remove and drain apples from liquid.  Arrange apples on the dough so that they overlap.image

Fold bottom part of dough up onto the Apples. (See Photo)


Slowly and carefully roll the dough and then seal edges.  Place in silicone muffin cups (if you don’t have silicone cups, be sure to spray/grease pan.


Bake for 40-45 minutes.  If the tops of your apples are looking as if they are browning quickly, move pan to lower rack in the oven.

Don’t forget to enjoy them!  You won’t want to eat them because they are so pretty, but they taste just as good as they look!

Keep them loosely covered. They keep about 5 days.