Thursday, March 26, 2015

Apple Roses

Impress your guests with this beautiful rose-shaped dessert
made with lots of soft and delicious apple slices, wrapped in sweet and crispy puff pastry
If you are a Pinterest fanatic and enjoy browsing through all the delicious food selection like I do, I'm sure you have seen photos of this amazing dessert. There are many variations, but all very similar. And all (or most!) very beautiful.
So, the other day I got inspired, and looked up a bunch of recipes to try out these apple roses. There are several ways you can prepare them. You can make your own dough or, like I did, use store bought frozen puff pastry. It's much easier and a lot quicker!
All you have to do is defrost the dough, and stretch it out a bit. You want to make sure it's not too thick, or it might not cook properly.  I spread the dough with apricot preserve, but you could also use peach, plum ... or what you like. Slice the apples really thin. Cook to make them softer and easier to work with. And then just have fun with rolling the dough with the apples, like my pictures down here will show you.
And for all the cinnamon lovers out there, don't forget to sprinkle your apples with as much (or as little) cinnamon as you wish.
You will be surprised by how easy is to make this simply beautiful dessert. Ready to try it out?
Here is my video recipe:
Also, check out my new recipe for a savory appetizer: Rose Shaped Eggplant Parmigiana. As beautiful and as delicious! Click here to see my YouTube video.



You might also like: 
Strawberry Rose Tartlets

Ingredients: to make 6 roses                                       Printable Recipe                Leggi in Italiano
  • 1 frozen puff pastry sheet, thawed
  • 2 red organic apples (I used red delicious)
  • half lemon, juice
  • 1 tablespoon of flour, to sprinkle the counter
  • 3 tablespoons of apricot preserve
  • cinnamon (optional)
  • powder sugar for decorating (optional)

Preparation time: about 20 minutes to prepare, plus 45 minutes to bake
Directions:
1. Thaw the puff pastry if you haven't done so yet. It should take about 20-30 minutes.
2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices, as shown in my picture. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won't change color.



3. Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan (on the stove).

4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).

5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.

6. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.

7. Place the apples on the dough, as shown in my picture. Sprinkle with cinnamon if you'd like.

8. Fold up the bottom part of the dough.


9. Carefully roll, seal the edge, and place in a silicone muffin cup. No need to grease the muffin mold if it's silicone. Otherwise, make sure to grease it.

10. Do the same for all 6 roses. Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked.
NOTE: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry.

Sprinkle with powder sugar and enjoy!



556 comments:

  1. Very beautiful and romantic these apple roses!

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    1. these look great-plan on trying them soon-I wish you had a printable recepie for these-a little intimidateing

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    2. click on "save page"....the save to desktop. You can open any time and re-read directions/recipe!

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    3. This comment has been removed by a blog administrator.

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    4. step 6, celcius or farenheit?

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    5. Both temps are there.

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  2. How long do they keep for?

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    1. I would keep the in a sealed container for up to 48 hours... Mine were all gone before that :-)

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  3. This looks great! At what temperature do we need to bake it?

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    1. Step 6......375 degrees. :-)

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    2. YES!!! 375 degrees... Thanks Rockinfitz :-)

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    3. 190° C was too much in my oven :/ 2nd time chose 160° C for 40 min, was OK. -> Cook to the conditions ;)

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  4. Would honey work instead of apricot or other fruit preserves?

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    1. I haven't tried with honey, but it sounds good. You could also use peach, plum or other preserves ... The puff pastry is not sweet, so you need something to add to the sweetness of the apples. Let me know if you try honey how it comes out!! Thanks Francisco

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    2. We made ours with honey, and used a homemade dough. Turned out lovely. Thank you so much for the inspiration!

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    3. I used butter, brown sugar and cinnamon and made it into a little paste and spread it on instead of the apricot (i was out of apricots preserves).... it came out tasting very much like apple pie and was delicious!

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  5. Replies
    1. Hi Lucrezia, you should be able to press with your finger the edge to the rest and it should stick together. If not, you can wet the edge with a drop of water, that will hold for sure. Great question!! Thanks :-)

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  6. Oh wow, those really look perfect!

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  7. Please tell me Manuela, at what temperature do we need to bake it?

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    1. It's 375 degrees F (190 degrees C) ... Enjoy!!

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    2. Oh, thanks...Try it at the Easter weekend.
      Greetings from Germany.

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    3. Great! And Happy Easter! Have a delicious weekend :-)

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  8. Do we microwave it in the lemon water?

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    1. Yes! Or you could also simmer in the water in a small pan. Just enough that the apples can bend without breaking - and not too mushy !!

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    2. There's nothing in your recipe about an amount for the water. Also, any suggestions for cooking time for people without microwaves? (Yes, we do exist - some of us prefer cooking without microwaves!)

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    3. Haha! Until recently I was Only using my microwave for popcorn :-)
      I used enough water to cover the apples. And you can simmer also for three minutes or so. It really depends on how thin the slices ade and the quality of the apple. While cooking you can check: if the slice can bend without breaking, that's probably enough! I hope this helps :-)

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  9. Hi there, these look gorgeous! What would we do if we wanted to make 12 instead?

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    1. Thank you Jules, Just double up all the ingredients: 2 puff pastry sheets, 4 apples, juice of one lemon, and about 6 tablespoon of preserve. Enjoy!

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    2. Made your apple roses today. The Haque - Holland. They looked awesomeand yummie. Ellen

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  10. I was thinking: could pie filling (just the goo, not the fruit) be used in place of the preserves/jam? And brush the top edges of the apples with it?

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    1. I've never tried it, but I assume it should work. I have never used pie filling for other recipes. As long as it is sweet (which it should be), because the puff pastry is generally not. So you need a bit of additional sweetness to the natural sugar of the apples. Let me know if you try it!!

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  11. do i have to use a muffin cup or can i use something else? :)

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    1. Placing the rose inside the muffin cup makes sure the rose will keep its shape when baking.
      I suggest using the muffin cup. But if you don't have a choice, you can try to bake the roses on a flat baking sheet. But make sure the pastry is well sealed at the edge, so it won't open when baking. Use a few drops of water to attach the end of the pastry roll to the rest. Good luck!!

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    2. You could try making little shapes to fit them in with aluminum foil if you don't have a silicone muffin pan, or a regular muffin pan. I have done this before and it works. I just sprayed the insides of them with butter flavored cooking spray. And made sure the edges of the pastry were sealed well.

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  12. Hi there! These look amazing and I can't wait to try these out at some point! Quick question - my family doesn't like apricots, so do you think this would taste as good with strawberry jam? Also could we maybe make a variant on this with strawberries or do you think they're too small to do?

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    1. Thank you so much Lexi. I haven't tried strawberry jam on these yet, but it sounds delicious. Alternative would be peach or plum too!
      Substituting the apples with strawberries I think it's a little bit harder to do. I'm not sure strawberries would do well in the oven for 40 minutes... How about pears? I think we should both try these fruits out and see what comes out ;-)

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  13. Tried these with fruits of the forest preserve and green apples instead. Was incredibly sweet, hahah. Also, they didn't cook evenly - I had to take them out earlier because the tops were definitely cooked, but when I ate them the pastry in the centre was still a little gooey. I did take a picture, but I'm not sure how to attach it.

    Anyway, they were still delicious.

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    1. Thank you for trying my recipe and taking the time to comment here!!
      The first time I made these I also under cooked them :-) I do think they need 40 to 45 minutes to fully cook, and next time, if it looks like the top apple slices are a bit burnt (mine too... it helps with the real rose effect ;-) ), lower the pan in the oven. Also, stretching out the dough and making it thinner helps.
      Thanks again. Have a wonderful weekend!

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  14. Replies
    1. Hi Grace! This makes 6 apple roses. Enjoy!

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  15. Mine didn't look as good as yours, mainly because I didn't quite manage to slice the apples paper-thin, but they tasted good and I'm sure the next batch will be better. 190° / 40-45 min. didn't work for me though. After 35min. the edges of the apples were burned totally black already, despite me not even having pre-heated the oven. Next time I'll keep a closer eye on them. On another note, the apricot jam did go really well together with the apples. I like it!

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    1. Thank you for your comment and for trying the recipe! So happy that you liked them :-)

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  16. Mine came out odd because the tops of the apples burnt before the pastries finished cooking. How can I prevent that from happening next time?

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    1. Hi Grace, So sorry that happened. I do think the pastry needs 40-45 minutes to cook properly, But many things can influence baking times (size of the oven, pan used, ..). I suggest cooking maybe for 30 minutes in the middle of the oven, and if the top apples are getting too dark, maybe moving the pan to a lower part of the oven for the remaining 10-15 minutes.
      Thank you for your comment Grace! I will add a note on the recipe in a minute for everybody else to know!

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    2. Grave, I placed some aluminum foil on top and this avoided the apple from burning.

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  17. I'm wondering if it is a good idea to prepare these the night before and then bake in the morning?

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    1. Hi Melanie!! I have never tried, but I don't think it's a good idea. Mostly because of the frozen puff pastry. Once thawed, it's better to bake right away. You could always bake right away and serve the next day! ...maybe put the roses back in the oven to warm up slightly before serving ?!? Have a great weekend!!

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  18. Hi! These roses are so so beautiful. I've made my pastry by hand - could you please tell me the dimensions you cut your pastry strips to, especially how long they are? Thank you! And thank you for sharing this beautiful recipe.

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    1. Thank you Amy! So great that you made your pastry - I'm impressed :-)
      The original frozen puff pasty is 9 x 9 in (23 cm x 23 cm ), and I stretched it out in one direction (to make it rectangular) to about 12 x 9 in (30 x 23 cm). Cutting this in 6 parts gives strips that are about 2 x 9 in (5 x 23 cm).
      The important thing is to leave the top of the apple slices sticking out of the pastry, to make the rose-effect.
      Let me know how they come out! Thanks :)

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    2. Hi Amy, I would like to make the pastry too. May I know the recipe and how you make it?

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  19. Hello Manuela!
    Tomorrow I'm making this for Easter. I just have one question. Do I need to butter the inside of the muffin cup, before putting the apple roses inside?
    Thank you. :)
    Dorothy

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    1. Hi Dorothy! I used silicone muffin cup, so no, I didn't have to grease it. If yours is not silicone, maybe it is a better idea to butter, or spray to make sure the roses won't stick.
      Enjoy! And Happy Easter! Manuela

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  20. Hello!
    This recipe seems delightful and I would love to make this for my friends! However, I've had trouble in the past finding the right puff pastry. I was wondering what brands do you buy/recommend for this recipe?
    Thank you!
    Summer

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    1. Hi Summer!
      I used Pepperidge Farm frozen puff pastry. Here I can find it at most grocery stores in the frozen section - generally next to ice-cream :)
      I hope you can find it!
      Thanks, Manuela

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  21. Do you think this recipe would work using phyllo/filo dough in place of the puff pastry?

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    1. Hi! I have not tried this recipe with phyllo dough, and I only used it a few times. I think it might be a little harder to roll the roses with phyllo, but if you can do it, I'm sure the result should taste great - different texture, but at least as good! Let me know if you try!

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  22. Daughter made them last night for a party. It was super hit item and all were finished within minutes. Thank you for a very easy recipe to follow

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    1. Great!!! ... next time you will need to make more ;-) Thank you for your comment!
      Have a great day.

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  24. Thanks so much for the recipe, I made them as a dessert for the family Easter meal and not only were they very impressive, they were also very good! The only problem is, for it to be a dessert on its own, you need to plan at least 3 per person, but we completed with vanilla ice cream and it was wonderful. Too bad I can't post the pictures, my roses looked just like yours!

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    1. YES!!! I'm SO happy you liked them and that they turned out great. They are easy to make, right?!?! Thank you for sharing your comment!

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    2. Yeah, the only difference is that it took about an hour to bake at 180° on the lower rack, so after the first 30 min, I covered them with tin foil so that the inside could cook and the top of my apples wouldn't burn. When the baking time was about right for my dough, I turned the oven off but left my roses until we were ready to eat them (about 1h). Just a little baking tip for those who might have issues too ;)

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    3. Thank you for the advice! I really appreciate it.

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  25. Good morning,

    I found your recipe on tumblr and made my way here. I'm really excited to try your recipe tonight. I don't cook often/never so I'm really curious as to how this will turn out...hopefully edible, if not at least it will look pretty :) Took notes from the comment section which helps clarify some things for me. Thank you for being awesome and sharing and Thanks to the people who left comments too :)

    Candace

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    1. Thank you so much Candace for taking the time to write here your comment. Let me know how it goes :)
      Manuela

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  26. The apples looked pink.What kind are they?

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    1. Hi Pedro, I used "red delicious" apples. I aimed for red roses. But you are welcome to try your favorite!

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  27. Hi manuela! what is the puff pastry sheet? how do I make it? I'm from Argentina, so I'm sure that I won't find this in the supermarket

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    1. Hi! Puff pastry is a flaky, buttery pastry that is used to make many dessert (Napoleon, mille foglie ... ) and I think empanadas too! In Italian is called "pasta sfoglia" ... not sure if that helps! Here Pepperidge Farm is the most common brand that sells it.
      It's made with flour, water and butter ...but it's very labor intensive and not too easy to do. Sorry I don't yet have a recipe on my blog for it! I hope you can find it frozen :)

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    2. yeaahh! I know what is it, we call it ''masa hojaldrada'' here, and we use it to make one type of empanadas, and also we use it to make pies. luckily I can find it in the supermarket. it comes like this http://buyzter.com/producto/tapas-para-pascualina-fargo-para-horno-hojaldre-bsa-gr-390/

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    3. Great!!! So happy that you figured it out :-)

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  28. This recipe looks delicious and I can't wait to try it out! I can't go to the store today and I found a recipe for "rough" puff pastry that can be made quickly, link here : http://www.finecooking.com/articles/how-to/rough-puff-pastry.aspx?pg=2 . Do you think this will work fine? (: Also if I don't have a lemon for the apples will it still turn out ok? Thanks so much!

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    1. That recipe should work! Let me know if you try :-)
      Without the lemon juice, the apples will turn brownish ... Good but not as pretty to look at.
      Thank you so much Brynna!!

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  29. This is Helga from Austria! I saw the roses on Bored Pnada and loved it! So I cooked the roses yesterday and they were fabolous! Thanks for the recipe and the show how to do it! Best regards from Helga

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    1. Hi Helga, I'm so happy that you liked the roses! Thank you for trying my recipe and for taking the time to send me this sweet comment!! Have an amazing day :-)

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  30. These look incredible! I was just wondering - did you use a jumbo muffin pan for this? From the pictures it looks like you did but I just wanted to be sure. Thanks for the recipe! :)

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    1. Thank you so much!! I call this the regular muffin pan (and the smaller is for the mini muffins) ... To make sure, I just measured for you: the diameter on top is 2 and half inches (bottom about 2 and 1/4 inches)
      Manuela

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    2. Thanks so much for the quick and thorough response! I'll definitely be making these soon :)

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  31. can you use pie crust rolled really thin?

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    1. I haven't tried, but I don't see why not ... might not come out exactly the same, but sounds delicious too!

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  32. Ciao grazie mille ^_^ ce l'hai in italiano la ricetta???Sembra buona ma certe cose in inglese non le capisco.Grazie ciaooo

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    1. Ciao Laila... Non l'ho ancora scritta in italiano, e non uso il traduttore automatico perché fa disastri. Appena la scrivo, te lo faccio sapere. Grazie a te :-)

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  33. Thank you for the recipe! I cooked the apple roses today and it was delicious! I posted a picture on my instagram account, @laetitianobody :)
    It was incredibly easy! I will cook them again for sure.

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    1. Thank you so much!! I just saw your post. AMAZING picture too. I'm sooo impressed. Thanks again :-)

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  34. I followed all the steps and dough did not bake through, it was very undercooked in the middle. But apples and outer dough overcooked. How can I improve this?

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    1. Hi Maria, so sorry it didn't turn out too well. I baked mine for 30 minutes in the middle of the oven, and in the lower rack for the last 15 minutes. The roses were fully cooked in the inside, even though the dough in the middle wasn't as puffed as the outer part. One reader wrote that she cooked them covered for the first 20 minutes, and uncovered for the rest. I haven't tested this yet, but maybe it's an idea to try! I will let you know when I try it out too! Manuela

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  35. Thank you so much for this recipe! I'm not sure my local supermarket has dark red apples, so I'm wondering what would happen if I just added red food colouring to the lemon juice before microwaving the apples...? Shouldn't they turn red or pink(ish) at least?

    Anyways, I'm so looking forward to making them tomorrow!
    Mille grazie!

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    1. Hi Jay!! I don't generally use food coloring, but I'm assuming that would work. Otherwise, I'd suggest looking for Pink Lady apples, or Braenbur ... or even Gala! Even if they are not deep red, the rose will still look really pretty... remember to leave the peel on. Buon appetito!

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  36. Should I grease or flour the muffin cup before baking? I am considering using these as a signature dessert at my restaurant. They look beautiful and I am willing to bet that the taste is delicious! Thanks for sharing!

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    1. Yes! They taste delicious. Simple and delicate. ... and think of a warm apple rose next to a spoonful of vanilla ice-cream?!? Sounds so good right now :)
      Anyways: I used silicone muffin cups, so I didn't need to grease. If you have regular baking cups, I would recommend greasing (butter or spray). Thank you and please let me know!

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  37. Είναι από τα πιο όμορφα γλυκά που έχω δει ένα πραγματικό έργο τέχνης συγχαρητήρια!!!!!!!!

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    1. Σ 'ευχαριστώ πολύ !! ... Χρησιμοποιώντας το Google Translate έτσι ελπίζω ότι η ορθογραφία είναι σωστή:-)
      Ciao!

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  38. Wow! They are so beautiful! Thank you for your recipe! I plan to try it tomorrow...

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  39. Hello! This is Katy, I really want to try to make these because they are so cute! I was curious what the approximate carb count in a rose might be because my husband is a Type 1 diabetic. If you do not really have an answer no worries. They look amazing though! Yum! Thanks for sharing with us! :)

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    1. Hi Katy,
      I used Pepperidge Farm puff pastry. The label on the box shows 16 g of carbs per 1/6 of a sheet (which is one rose). Half tablespoon of the apricot preserve that I used (Bonne Maman) has 6 gr of carbs. And on average (per google search) 1/3 of a medium apple has about 8 gr of carbs. So the totals should be around 30 gr per rose. This is just to give you an idea. Have a great weekend! Manuela

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    2. Thank you so much for help! It is hard to find a little sweet treat that a diabetic deserves every once in awhile. I will try them no doubt! Thanks again! <3

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  40. Looks delicious! I will give this a try.

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  41. Looks great! I am trying to make these today, Wish me luck :)

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    1. I'm positive you will do great!! ... Good luck, just in case ;-)

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  42. I am going to make these today for a dinner tomorrow. I was going to place each rose in my large cupcake tin and use cupcake papers ( large of course also) instead of spraying the tin. anyone else tried this?

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    1. I haven't tried it but it should work!! Enjoy :-)

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    2. Do NOT use paper cupcake wrappers.. you couldn't get them out of the papers, they burnt badly even though I covered them with foil after 30 minutes.. might make them again but then again may not

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    3. Oh no!! So sorry didn't work :-(
      Thank you for letting me know!!

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  43. Thank you for this recipe. It's easy and beautiful... and delicious! I was in the mood to bake and realized all I had was a couple apples. I found your recipe after some browsing. I didn't have apricot preserves so I use honey and a little bit of blackberry jam. I also covered the tray with aluminum foil 30 minutes into baking. It seemed to really help prevents the black tips (although there still were a few). Still beautiful and YUM! I'll definitely be making these again when I have people over. Thanks again and bake on. Xx

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    1. Thank YOU Caroline, for your feed back! Blackberry jam and honey - great idea!!I'm really happy that you like them. Have a great weekend!!

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  44. I've tried them today. They look great and they are delicious. But I was a little lazy and didn't want to cut the apples, so I used a mandoline. Worked perfectly fine. Thanks for the recipe!! <3
    Katja

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    1. Mandoline - Great idea!! Can you believe that I don't own one?!?! Thank you for your comment :) xx

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  45. Is there a possible substitute for the lemon juice please??

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    1. Hi! The lemon juice prevents the apple slices from browning. I found this page that gives you alternatives. I hope this helps!
      http://www.theyummylife.com/prevent_apple_and_pear_slices_from_browning

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  46. They look awesome and delicious!!! Brilliant idea! Thank you for sharing!!!

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  47. Just made them and they are beautiful, easy and delicious! My only mistake was using orange preserve instead of apricot, which made them a bit too bitter. Thanks for the recipe!

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    1. Thanks Alicia for sharing!! That's how we learn! Now we know ;-)

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  48. Wow!!! This is gorgeous!!!! Congratulations!!!! Thank you for sharing your recipe with us!!! 💖

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  49. Hi Just wondered if I made a heap of these gorgeous desserts for a party could they be reheated and if so what is the best method?
    Liz

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    1. Hi Liz! I suggest preparing them not more than one day ahead. The puff pastry might lose crispness after that. You can serve them at room temperature, or warm them up, in warm (regular - not microwave) oven for a few minutes. Also delicious with vanilla icecream on the side!! Thanks :-)

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  50. I made these tonight as a practice-run for mothers day. Cook for the 30 mins in the middle, 10 on lower shelf and then, if you suspect your pastry is still a bit squishy in the middle, 1 min in the microwave seals the deal. My housemates devoured them.

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    1. Perfect!!! Thank you for the suggestion :-)

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  51. Hello Manuela!! I am planning a party in a few months!! Do you think I can freeze these cute and delightful roses? Looking forward hearing from you!!

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    1. Hi! I haven't tried to freeze them yet. And I'm not sure I would suggest it. For sure you don't want to freeze them before baking, given that the puff pastry has been thawed. After baking maybe ... but there is the chance that the pastry loses its crispiness. Let me know if you try!! Thanks :)

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    2. Hi!! Ok!! I will let you know how it turns out!! I think I will try it next week to practice and freeze it for week!! Such a great idea on this sweet delight dessert!! I passed this onto my friends!! Tomorrow I am going to try your mashed potatoes/ham recipe!! Thank you for sharing!! Carola

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    3. Thank you so much Carola!! Sounds like a great idea. LMK :-) Have a great night!

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  53. Hi Manuela Loving this recipe but had a quick question is there a savory alternative to this by any chance?

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    1. Hi Michelle! Not yet .... but I'm definitely thinking about it and experimenting :-)

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  54. Very Creative, Manuela and thanks for sharing.
    From Hong Kong

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  55. Sandy Lee, Goolwa, South AustraliaApril 21, 2015 at 8:49 PM

    I have just put my apple roses in the oven and can hardly wait to see the finished product. Not a very good baker, I'm hoping this will be the beginning of a new 'me'. My husband helped me and he took pictures of each step!

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    1. Thank you Sandy! Love your enthusiasm :-) Please share your pictures if you'd like!!!

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  56. I am going to try these later this afternoon. I figured I would thaw the pastry out while I am sleeping. I am going to do the 30 min. in the middle and 15 on bottom, if I follow this route, at what point would you cover them?? I read the other comments about doing this to prevent burning. I am also going to try an apricot pineapple preserve : ) Can we post pics here or does it have to be twitter/instagram?? I rarely/if ever use those sites.

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    1. Hi Juliana! I did not need to cover the dessert when I baked it. But check after 30 minutes, and if it looks like the tips are burning, cover it and place it in the lower part of the oven. So covered the last 10 or 15 minutes.
      Apricot pineapple sounds delicious!!!
      Yes, I'm not sure if there is a way here. If not, facebook? or you can email it to me: cookingwithmanuela@yahoo.com.
      I just wrote a post with lots of pictures from the readers. I will add yours too!! Best, M.

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  57. These are fantastic and so easy!!! Very impressive too! I've just tried a savoury version with Chorizo and Boursin (soft cream cheese with garlic and herbs). I had the oven too high so they were a bit scorched but still yummy! Thanks for sharing. Love your blog. 😄

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    1. Thank you so much!!! I'm also working on a savory version of this rose... I will post it as soon as it's ready. Stay tuned :)

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  58. I think I'll mix brandy or rum into the apricot jam instead of water. Beautiful!

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  59. Manuela,
    I would like to use phyllo dough and apple butter jam. Your thoughts?

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    1. Hi! phyllo dough has a very different consistency. I haven't tried it yet, and not really sure of the results. It seems a little harder to work with ... the rolling part. Apple butter jam... sounds great!! Let me know if you try the phyllo!

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  60. I am going to try these! They look fabulous! We have 4 birthday parties and a tea party in the next couple of months - thank you!

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    1. Wow!! Busy time of the year :) Thank you so much!!

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  61. Hi Manuela,
    Thank you so much for this recipe!!! Do you think that instead of 6 roses, I can use the same recipe and make 12 smaller (maybe more bite-size) roses using a mini-muffin pan. I would use the same recipe, but cut the 9 inch strips of dough in half to make 4-1/2 inch strips so it would be a smaller roll.

    If you think this would work, how would it change the baking time and/or temperature?

    BTW, I cannot wait for your savory version of these roses! I am literally Waiting!! ;)

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    1. Hi Daniela, Withba smaller size rose, I would have the oven at 350 degrees F and set the timer for 20-25 minutes, check and see, and maybe cook for another 10-15 minutes if necessary. Let me know!!!
      For the savory roses, I'm on my third batch and I think I got it ... It's going to be very Italian!! ;-)

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    2. Manuela, thank you for your speedy reply!! I will try it and give you an update! ....I can't wait for the savory Italian Roses! Yay! ;) Grazie!

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  62. I'm rarely inspired to make dessert for family and friends, so when I saw your video yesterday and realized I had most of the ingredients, I headed excitedly into the kitchen! I dehydrated the apple slices since I don't have a microwave and used homemade applesauce instead of apricot preserves. What fun. It was priceless to hear my husband's gleeful expression when I rolled the first one while he chopped onion and mushrooms to make mushroom soup. Thank you so much for this virtual cooking class, Manuela!

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    1. Awww!! So happy to hear!! Thank you so much for taking the time to write here. Best, Manuela

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  63. Hi thank you for share your recipe. I´m from México and I really appreciate it. I will try it this saturday I hope I can do it well, the roses look great. I love to bake and to eat special recipes like yours thanks again. Congratulations. Octavio from México.

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    1. Thank you so much Octavio!! Let me know how it goes... and share your pictures if you'd like!

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  64. Would you put your puff pastry recipe on this site? I used to have a really good one but have lost it.

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    1. So sorry ... I actually don't have a good recipe yet. I will post as soon as I do :-)
      Thanks!!

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  65. would this work with any other fruit? o:

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    1. Apple slices work best in this recipe because they maintain their nice shape even after baking for 40+ minutes in the oven. Other fruit might taste good, but the look of the rose won't probably be as beautiful. The only other fruit that I would like to try is pear... but I haven't had the chance yet. Please, let me know if you experiment with other fruit!!

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  66. Made your Roses today in Germany and they turned out perfectly, first time. Thanks for sharing this awesome recipe.

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    1. Thank you so much Yvonne!! Have a great weekend!

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  67. Hi Manuela,
    Thank you for this recipe. It looks easy and beautiful... just a perfect dessert for my Bed & Breakfast guests! I only have only one question: How many Watt do you the apples and the apricot in the microwave?
    Keep up the nice recipes, best regards from France, Gabrielle

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    1. Hi Maison!! Thank you so much! I use high setting on the microwave, which I believe it's 900-1000 Watt.
      Best,
      Manuela

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  68. Mine were so not cooked in the center. I threw them all out, no matter how pretty they looked.

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    1. I'm really sorry it didn't work out for you!
      Best
      Manuela

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  69. Can I prepare them tonight, put them in the fridge and bake them tomorrow?

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    1. Hi Tamara,
      I recommend baking the roses right away, simply because the puff pastry has been thawed and I don't think it's meant to stay in the refrigerator after defrosting. I would suggest baking right away, and store in an air tight container for the next day. And maybe reheat them a little, if you'd like to serve them warm.
      Have a great weekend. Thanks!!

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    2. The box says the puff pastry is fine in the fridge for 2 days so I'm not worried about that I'm just curious what would happen to the Apple as it got cold? I'm only asking because it's already 12pm and I have 3 more batches to bake :(

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    3. So sorry Tamara ... Went to sleep and just saw this now!! Did you leave them in the fridge? I assume the apple should have been fine. The puff pastry is what I was worried about :-) LMK!!

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  70. Manuela, I tried the roses yesterday and they came out perfect!!! Next time I will try them with more preserve since I was afraid they would be too sweet and used just a little. I did use some aluminum foil during the last 10 minutes so the apple would not burn. My family was amazed on how they looked and how they tasted!!! Thank you for sharing.
    PS. Loved the easy to follow video. Kind regards from Colombia.

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    1. Thank you so much!!! I'm really happy :-) Great job!!

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  71. Hello Manuela,
    I made the apples yesterday for my family and OMG! they were delicious! I usually do not do much baking and my fiance' went bananas bragging to everyone about it. My mom has pre-diabetes and she loved them because there are not very sweet. Thank you for sharing this awesome recipe, sending blessings from CT.

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    1. Thank you so much Daniela!! I'm super happy to hear :-D You sure did an amazing job! Thanks again, M.

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  72. I made these tonight for me and my husband for dessert and they were delicious ! I didn't have the pastry puff handy but I did have an already made pie crust so I used that instead and they came out perfect ! I served it with a dollop of Cool Whip for myself and my husband had a scoop of frozen yogurt - perfect together ! I will definitely be making these again, they were so pretty. Thanks for sharing the recipe :D
    Chrissy from NJ

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    1. Yummy!!! Thank you for letting me know. I"m glad it worked out with the pie crust. ... I will try too :)
      Best, Manuela

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  73. Hi Manuela, I found this post because a friend shared your YouTube video tutorial on facebook recently. I made these over the weekend, using some peach jelly my aunt made in place of the preserves, and they turned out perfectly! They were so fun and deceptively simple to make. Thank you so much for sharing this recipe! I have posted a couple pictures of mine to my blog, and have included a link here to direct my readers to you for the recipe. ��

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    1. Hi Leah!! Thank you so much for linking here! I really appreciate it. Have a wonderful day :)

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  74. Hi Manuela... love your recipe. was wondering if it is possible to make it in the microwave as i do not own a regular oven. if yes then at what mode micro/grill/convection? what temperature? and for how long?
    Please he;p me with an alternate way of making these as i really really want to make them and i do not have an oven

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    1. Hi Molshree!! I don't think you can make it in the microwave unfortunately. I checked the box of the puff pastry I use and it states "do not microwave" ... I'm assuming that it will not "puff" and get crispy and delicious. But maybe not all brand say the same thing!!
      Do you own a Dutch oven??? One of my reader just emailed me saying that he won a cook off competition by cooking his variation of the roses over charcoal!!! I can ask for more info if you'd like 😄😄😄

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  75. Hi, my roses tasted bitter, any idea why? Thank you.

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    1. Bitter?? Strange!! was it the peel or true whole apple? ... Maybe the lemon juice, did you taste it before baking??

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    2. Or "the" whole ... Sorry :)

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    3. The whole thing tasted bitter. It might have been the lemon juice, i did taste it before baking and it tasted fine.

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    4. Whoa! Maybe the lemon, but that's also strange :-/

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  76. Manuela-thanks for sharing this wonderful recipe. I used a melon baller to scoop out the core of my apples which worked so well I thought was worth sharing. The apple roses are in the oven now-can't wait to try one and to bring then to the next family gathering and parties.

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    1. Great idea!!! Thank you for the suggestion. I will try :-)

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  77. Manuela, I want to try these for a "pot-luck" dessert. I'd have to make them beforehand and I was wondering if it's ok to serve them cold or do they need to be warm? BTW, thank you so much for posting with such clear steps!

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    1. Thank you so much! I have eaten these both right away, and the day after at room temperature. It's hard to match a right-out-of-the-oven warm dessert ... But room temperature is also pretty good! Make sure to store in an air tight container, to keep the pastry as crispy as possible. Thanks :)

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    2. just make sure you let them cool all the way first so they dont start to steam up the roses and make the filo mushy! ( mine were great at room temp. last night)

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  78. I made 24 of these for an event last night and they were AMAZING! I made 12 with honey and 12 with the preserves (organic). I used my madolin to slice the apples so it made more than what the original recipe makes. They were a SMASH HIT! We had some for breakfast too..lol My 16 yr old daughter made a batch after I showed her how and this will be something we do often...thinking of making them with PEARS next!

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    1. GREAT!!! So happy to hear! Thank you so much!! Let me know how it goes with pears :-)

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  79. What a wonderful idea - made a whole bunch the other day. Combined the different colour apples. When laying them out - red slice, green slice and yellow slice - repeat. When they are rolled up they look amazing. It was such a hit with my guests. They thought I bought them. Have also made them with thinly sliced pears with orange flavoured jam for a different take on this recipe - omit the cinnamon when making the pear ones...
    Definitely a KEEPER recipe. Thank you Manuela for sharing...

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    1. Thank you!! Wonderful idea! Did you take any picture, to share?? Have a great night!

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  80. Can this be done with pears instead of apples?

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    1. I haven't tried it yet... But it's worth a try!!

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  81. Thank you for the wonderful recipe! Mine came out looking just like yours and was delicious!

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    1. Great!! So happy to hear! Thank you :-)

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  82. Hello just wondering if you these have to be eaten warm? are they just as nice straight out of a container?
    Thanks

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