I get a serious kick when people see a dessert and immediately think they could never in their wildest dreams create something as complicated and time consuming as what they are about to eat.
Take these gorgeous apple roses for instance. They look like they take serious skill and technical know-how to make. And yet they are super easy and can be made in about an hour from start to finish.
Other easy desserts:
How to make rustic puff pastry
- In a medium bowl, whisk together the dry ingredients.
- Rub the butter into the flour. You want it mostly to be incorporated, but not all the way – you want some chunks of butter, still.
- Add in half of the cold water and mix to combine.
- Continue adding the water a little at a time until you form a rough dough.
- Cover the dough with cling wrap and place n the fridge for 20 minutes to rest.
How do you make apple rose tartlets?
This apple roses recipe is an easy recipe to make! Once your puff pastry is ready, you can easily create these apple roses.
- Roll the dough into a big rectangle and cut out 12 strips that are 2″ wide.
- Core the apples and slice them in half.
- Using a mandolin or very sharp knife, slice the apples into paper thin slices. Get them as thin as you can!
- Place the slices in a large microwave safe bowl and toss with the lemon juice to keep from browning.
- Add the coconut oil, sugar, and spices to the bowl and toss.
- Microwave the bowl of apples for 90 seconds, until they are soft and pliable enough to easily bend.
- In a small bowl, mix the apricot preserves with 1 Tablespoon of warm water.
- Brush the apricot syrup over the strips of puff pastry.
- Arrange 10 apple slices lengthwise in a straight line at the top of the strip of dough, letting the slices overlap slightly.
- Fold the bottom half of the dough up and begin to tightly roll the dough to form the rose shape (like you would a cinnamon roll). Press the edge to seal.
- Place in a muffin tin and repeat for the remaining strips.
- Bake for 35-40 minutes, or until golden brown and baked through.
- When slightly cool, remove from the pan and dust with powdered sugar.
How do you store these apple roses?
These are best served the same day they are baked. They can be stored in an airtight container in the refrigerator for 3 to 4 days.
How do you reheat?
Reheat these apple tartlets in a preheated 350 F oven for 5 to 10 minutes or until warmed through. You could also microwave them for about 15 seconds, but the texture might change.
Can you prep these ahead of time?
These can be prepared ahead of time. Prepare the recipe as directed, but before you bake them, place the apple rose tartlets pan in the fridge the night before baking if desired. When ready to bake, allow the pan to come to room temperature while the oven preheats and then follow the recipe as normal.
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- 1 cup flour
- ¼ tsp salt
- 10 TBSP high quality butter room temp but not soft
- ⅓ cup ice cold water
- 2 Pink Apples Pink Lady, Braeburn, Honeycrisp, etc
- juice of 1/2 a lemon
- 2 TSP brown sugar
- 2 TBSP coconut oil melted
- ¾ tsp ground cinnamon
- 1/ tsp nutmeg
- ¼ tsp cardamom
- 3 TBSP apricot preserves
- powdered sugar for dusting
Make the puff pastry
- In a medium bowl, whisk together the flour and salt.
- Break the butter up into chunks and rub it into the flour. You want to break up the big chunks, button to incorporate it all the way into the flour. You want to keep some chunks in.
- Add in about 1/2 of the cold water and mix.
- Continue adding the water and mixing until you form a rough dough.
- Cover with cling wrap and place in the fridge for 20 minutes to rest.
- Preheat oven to 375F.
- Grease a muffin tin and set aside for now.
- Turn the dough out onto a lightly floured surface and knead, gently, into a rectangle.
- Roll the dough into one direction only (so you get a long rectangle).
- Fold the dough into thirds lengthwise to create a nice little packet.
- Rotate the dough 90 degrees and roll into another long rectangle.
- Fold into thirds again.
- Roll out the puff pastry into a big rectangle.
- Cut out 12 strips that are 2" wide.
Prepare the apples
- Core the apples and then slice them in half.
- Using a mandolin, or a very sharp knife, slice the apples into paper-thin slices.
- Place the slices in a bowl and toss with the lemon juice to keep them from browning.
- Toss in the coconut oil, sugar and spices.
- Microwave for 90 seconds, or until they are soft and pliable enough to mold.
Assemble the roses
- In a small bowl, mix the apricot preserves with 1 TBSP of warm water.
- Brush evenly over the strips of pastry.
- Arrange about 10 apple slices lengthwise in a straight line at the top of the strip of dough, letting them overlap slightly.
- Fold the bottom half of the dough up and begin to tightly roll the dough to form the rose shape (just like you would roll up a cinnamon roll). Press the edge to seal.
- Place in the muffin tin and repeat for the remaining strips.
- Bake for 35-40 minutes, or until golden and cooked through.
- When slightly cooled, remove from pan and sprinkle with powdered sugar.