• Michelle Braakhuis


These sweet and easy apple roses are such an eye-catcher at any kind of party 🍰🍰.

Just make sure the apple slices are soft and bendable before rolling the roses.

Really, make sure they are. I messed up a few roses thinking I could make them without soften them, doesn’t work..#stubbornness

Also, for more colour use different types of apples and/or jam. Enjoy the sweetness 🌹!


  • 250 grams (gluten) free puff pastry, thawed

  • 2 red apples

  • 3 tbsps apricot jam mixed with 2 tbsps water

  • powdered sugar, to sprinkle

extra needed: bowl, cutting board, knives, saucepan, measuring cups & spoons, scale, rolling pin, coffee cup, muffin baking tin, oven serves:


Fill a large bowl with water and the juice of half a lemon.

Wash the apples, remove the core and cut into really thin slices. Add the slices to the lemon water, this prevents discolouration.

When done, pour the water with the apple slices in a saucepan.

Add an extra teaspoon of lemon juice.

Heat the apple slices until they become soft and bendable, do not let it boil.

Remove from the fire and set aside.

Take the thawed puff pastry from the packaging and place the slices next to each other on a lightly floured counter.

Roll out each slice of puff pastry with a rolling pin to double in size. Cut 4 long strips of +/- 2 x 9 inches (5 x 22 cm).

Grab a small coffee cup and mix 2 tablespoons of boiled water with 3 tablespoons of apricot jam.

Spread each strip of puff pastry with a layer of jam.

Preheat the oven to 190/375.

Place the apple slices on the strips of puff pastry. Make sure that all slices overlap and that 1/2 of the apple sticks out above the puff pastry.

Sprinkling with cinnamon.

Fold up the bottom part of the dough. Now, the rolling part begins. Starting from one end, roll and try keeping all the apple slices in place.

Seal the edges by pressing softly with your finger and place in a regular muffin baking tin. (make sure to grease the baking tin when it’s not made of silicone).

Repeat with all the other slices and bake in the oven for 40-45 minutes.

Make sure the pastry is fully cooked on the inside.

To avoid burning you can cover the roses with aluminium for the last 10-15 minutes.

When done, sprinkle with powdered sugar or any other topping of choice and enjoy.

Store in a an airtight container in the refrigerator for 2-3 days. But they taste the best when served hot and crispy straight out of the oven 🙃.

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