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These delicious French maple-glazed puff pastry apple roses are sweet, crisp and bursting with bright apple flavor. They're also easy to put together, can be made ahead and look like they came from a fine bakeshop!
Back in September, my sisters came to visit for a long weekend. There are six of us all together (including sisters-in-law), so there was a lot of talking, laughing, sweet reminiscing and... cooking! Yep, we all enjoy cooking, so we also spent time in the kitchen and shared some of our favorite recipes. One afternoon, my sister, Annie, gave us all a little lesson on making puff pastry apple roses.
You may have seen these simple little apple tarts online, in magazines or on Pinterest as they've been popular for a number of years now. I made them when they first went viral but had forgotten how fun, delicious and pretty they were.
Lots of rave reviews on these French puff pastry roses!
Since Annie's demonstration, I've made these apple tarts a number of times and have come up with my own easy technique. Each time I've served them, there have been lots of oohs and aahs and everyone has loved the tender-crisp pastry and the sweet cinnamon-laced apples. I asked Scott to take a few shots of the process of making these puff pastry apple roses so you could enjoy this delicious fall dessert too.
The ingredient list for these apple tarts is short: puff pastry, sugar, cinnamon, and apples. That's it. They're delicious on their own, although I like to pizzazz them up a bit when serving.
Sometimes with a shower of powdered sugar.
Sometimes with a drizzle of this Salted Apple Cider Caramel Sauce.
Sometimes both!
The technique itself is way easier than you would think when looking at these beautiful little tarts. You'll need 2 medium red-skinned apples for six tarts. I like to use Pink Lady or Honey Crisp apples but Gala, Fuji or your favorite baking apple would work.
Most recipes for these puff pastry apple tarts call for softening the apples in a bowl of water in the microwave. I figured out a technique I like better, as it retains all the delicious apple flavor. I simply sprinkle the apples with a few spoonfuls of sugar, microwave them for a minute, then let them rest a bit.
After 10-15 minutes there will be a nice bit of juice in the bowl with the nicely softened apples. I drain the apples and save the juice to use later as a glaze just before the tarts finish baking.
Puff pastry, the secret ingredient
Frozen puff pastry is the magical ingredient that makes these puff pastry roses super easy to put together. Although puff pastry is a complicated French pastry (pâte feuilletée) that requires lots of folding, chilling and loving care, it's now readily available to purchase at most grocery stores.
A simple technique
Just thaw a sheet of the frozen dough then roll it into a 9x12 inch rectangle. Cut the rectangle into six 2x9-inch strips. Sprinkle each strip with cinnamon and sugar and arrange a row of thinly sliced, unpeeled apples along the upper edge.
Fold the lower edge up with just the scalloped edge of apples peeking out.
Starting at one end, roll up the pastry like a snail then pop the whole thing into a muffin cup.
Repeat with the other 5 strips and refrigerate while you preheat the oven.
Then bake and watch the magic happen. All of a sudden you have these beautifully swirled puff pastry apple roses, each one a little work of art!
A few minutes before the tarts are finished, you'll brush them with a delicious (and easy!) apple-maple glaze. It's just the juice from the apples along with a splash of maple syrup. Super simple but it gives the tarts a beautiful, shiny glaze and adds another delicious layer of flavor!
Don't let this wonderful season pass without making a batch of these sweet, crisp puff pastry roses! Once you try them, I'm pretty certain you'll be serving them often!
Café Tips for making these Glazed Puff Pastry Apple Roses
- Puff pastry like to be cold when it goes into the oven. That's why the instructions say to refrigerate the unbaked apple roses. It won't "puff" nicely if the dough gets too warm.
- The most common puff pastry here in the U.S. is Pepperidge Farm. You'll find it at most larger grocery stores in the freezer section, usually at the end of the ice cream section or in the same area they stock the frozen pie crusts.
- The package says that the pastry will thaw on the counter in 30 minutes. It usually takes a little longer than that for me. Let it thaw until the pastry pieces unfold easily but don't let it get too warm.
- I like to serve these apples with a drizzle of this Microwave Caramel Sauce (the real deal) or this Salted Apple Cider Caramel Sauce (so good!).
- I love to serve these puff pastry apple roses warm. They can be made ahead and stored in an air-tight container at room temperature for two days. Just re-warm them for 10-15 minutes before serving.
- If you want to serve these tarts fresh from the oven, you can prep them ahead (up to step 9). Cover with plastic wrap and refrigerate for up to 8 hours then bake as directed below.
- No microwave? No problem! Just put the apples in a small saute pan and sprinkle with the sugar. Shake the pan a bit to get some of the sugar mixed in. If you try stirring, it tends to break the apples so it's better to just shake the pan a bit. Heat on low heat for 3-4 minutes, just until the apples start to soften a bit. Then remove it from the heat and let it sit right in the pan for about 10 minutes and proceed to strain the apples as directed in the recipe.
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 2 red/pink apples I like Honeycrisp and Pink Lady but any red baking apple will work.
- 4 tablespoons sugar (divided)
- For the pastry:
- 1 tablespoon all-purpose flour for the counter
- 1 sheet Puff Pastry (I used Pepperidge Farm) (half of a 17.25-ounce package)
- 1 teaspoon ground cinnamon
- 1 tablespoon pure maple syrup
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Thaw the puff pastry at room temperature for 30 minutes. When thawed, refrigerate until ready to use. Spray a 6-cup muffin tin with non-stick spray. Set aside.
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Cut the apples in half, remove the core and slices into very thin slices. Leave the peel on - t will give the roses a beautiful red color. Place the sliced apples in a microwave-safe, medium-size bowl and sprinkle with 2 tablespoons of sugar. Gently shake the bowl to distribute the sugar.
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Microwave the apples on high power for 90 seconds then remove from microwave and allow to sit for 10 minutes. Transfer the apples to a strainer that’s been set over a bowl. Gently shake the strainer, then allow apples to drain for 10 minutes while preparing the puff pastry. Reserve the juice in the bowl.
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Remove the puff pastry from the refrigerator and place it on a lightly floured work surface. Using a rolling pin roll the dough into a rectangular shape, about 12 x 9-inch (30 x 22 cm). Cut the dough in 6 strips, each about 2 x 9-inch (5 x 22 cm).
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Combine 2 tablespoons of the sugar and the cinnamon in a small bowl. Sprinkle each strip of dough with a generous teaspoon of the sugar mixture.
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Arrange the apple slices on the top edge of one of the strips of dough, overlapping one another. Make sure the top (skin side) of the apple slices sticks over the top edge of the strip. (See picture in post above.)
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Fold up the bottom part of the dough so the edges meet (see picture in the post.). Starting at one end, roll up the pastry like a snail then seal the edge at the end by pressing the dough together with your fingers. Place the “rose” into one of the cups of the prepared muffin tin. Repeat with the other 5 strips.
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Place the muffin tin in the refrigerator (see tips above in post about working with puff pastry) while you preheat the oven to 375˚F.
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Bake the apple roses for 40 minutes until light golden brown. Remove from the oven and brush the tops with the syrup mixture (see directions below). Return to the oven for another 5-10 minutes, until golden. (Cover the top lightly with foil after 25-30 minutes of baking if the apples are getting too brown.)
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10. While the apples are baking prepare the syrup by adding the maple syrup to the reserved apple juice in the bowl. Place the bowl in the microwave for 90 seconds then remove and set aside.
See Café Tips above in post for further instructions, pictures and more detailed tips.
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CynDee Aerts says
Thank you for this fabulous recipe! I made them for my Life Group ~ all gone!!
I didn't realize that I needed small apples, so mine were too big. I needed to cut each slice in half.
I also rolled the puff pastry out to 15" and cut the strips 2 1/2 ' each to accommodate. They were so cute. I made your homemade caramel sauce to top them: heavenly.
PS......because I cut the apple slices in half I had extra apples left over. I had some phyllo dough left over from another project, so I used that....ok, but not as good!!
Chris Scheuer says
Thanks for sharing your results, CynDee!
Laurel says
I only have the standard 12 cup muffin pan. Could I use that to make the 6 apple puff pastry?
Chris Scheuer says
Yes, that's fine, Laurel. Enjoy!
Diane P. says
Thank you so much for your step by step instructions and beautiful photos. These lovely tarts were so easy to put together and so delicious. And they were so pretty , and I heard a lot of "ummm so good". Definitely will make these again.
Chris Scheuer says
Awesome! Thanks so much, Diane!
Marcia says
These look so good! And I love almost anything made with puff pastry. I'll make these soon.
But what really caught my eye was your fabulous muffin pan! Love it!!!
Chris Scheuer says
Thanks so much, Marcia!
Susan Vergara says
I made these Apple Roses and they were not only beautiful and delicious but fun to make.. I love all youf receipes and have made several of them. This is my favorite place to find great recipes. Thanks for another wonderful recipe.
Chris Scheuer says
Yay! Thanks so much, Susan, for taking the time to leave a comment and share your review. So happy you've enjoyed our recipes!
LadyK says
I wanted to love this recipe, but it really did not turn out well for me. The 90 seconds was not long enough to soften the apples, and at 40 minutes, the pastry was still quite gooey. Because I hadn't cooked the apples long enough, the apples in the first few roses cracked and don't look like roses at all. I microwaved the apples for two more minutes and had more success.
The recipe notes are very helpful, but don't go just by the recipe itself-- some of the recipe is confusing, not too mention the typos and order of the steps (step 10 comes before step 9).
Hope this feedback is helpful. Thank you for sharing the recipe!
Chris Scheuer says
Thanks for sharing your review, LadyK. Sorry you had trouble with this recipe. I hate wasting good ingredients. You might want to try it again sometime though as others have reported such great success.
Jillian says
Hi, if I want to make them a day ahead do I bake them and then freeze them or freeze them before baking and bake when I’m ready? Thank you so much! I’m excited to surprise everyone with these 🙂
Chris Scheuer says
Honestly, Jillian, you can do either one. If you want them super fresh from the oven, make them and freeze, then bake. You don't have to thaw them but the baking time will be a little longer. Bake until they're nice and golden.
Caitlin says
Is it possible to freeze these either prior to baking or after then pop back in the oven when ready to eat?
Chris Scheuer says
Hi Caitlin, you can definitely do that!
Vanessa says
If I drizzle the caramel sauce ahead of time, will it become soggy? Do you think it’s better to set aside and add when serving?
Chris Scheuer says
Hi Vanessa, I would definitely wait till serving time to add the caramel sauce!
Fanny T Nisbet says
I used your method to soften the apples and it is much easier with less mess. Do you have a preference for muffin pan (ceramic vs copper vs aluminum vs glass? Does one material decrease browning of the bottom and sides and just have them turn out more golden? Thank you
Chris Scheuer says
Hi Fanny, so happy you enjoyed these little tarts! I love my ceramic muffin pans but probably my favorite for browning and overall quality are these OXO Good Grip muffin pans. They are wonderful! https://amzn.to/3aK22hu
Tejal Malani says
Beautiful recipe !! Instead of maple syrup can we brush the pastry with just the apple juice reserve. We don’t get pure maple syrup easily in India. Thank you !!
Chris Scheuer says
Hi Tejal, greetings to India! Yes, you could definitely just use the apple juice syrup. If there's not enough, you could also use a little honey.
Susan Crum says
Made these early on Thanksgiving Day! Thank you for the recipe ~~ so pretty, festive and delicious!
Julia says
Another fabulous recipe!! I doubled the recipe (full box of puff pastry) and made half with pear and half with apple- both were amazing. The pear did not require any softening in the microwave as it was perfectly ripe to flex a bit. The one minute microwave tip worked perfect for the apples. You honestly never disappointed. I am thinking this would work well to prep earlier in the day and leave in the fridge and bake right before dinner - what do you think?
Thank you for always inspiring!!!
Pam payne says
I just LOVE everything you post!!!
Your site is my favorite!!!
Tricia B says
These are so pretty! I just have to make them one day. You have a gift for gorgeous treats Chris - love it!
Ann says
I have prepared such apples roses several times for my guests, everyone is delighted with this dessert. Firstly, it looks very beautiful and attractive on the table, secondly, it smells wonderful, and thirdly, of course, it is very tasty! I recommend to make this dessert to anyone who sees this recipe. The shape of the dish looks quite complicated, but it is prepared quite simply. And this Salted Apple Cider Caramel Sauce is particularly an incredible thing. Thank you very much for your cozy and delicious blog, I love it.
Rita says
These are amazing! They look incredible and are so easy! I had some glaze left after I had brushed the tarts so I added a little more maple syrup, some brown sugar and cream to the bowl and microwaved it to make a quick caramel sauce. My kids were raving over them and I think it is something we’ll make many times.
Chris Scheuer says
Thanks so much for sharing your results, Rita!
Liz says
These are gorgeous, Chris! I've made a full sized apple rose tart, but I'm loving your minis!! xo
Charlotte Moore says
These are so Fancy Smancy! Really looks dainty. I am sure they are delicious also.
Sheryl says
I made these three years ago to impress a new beau. We are now engaged. He told me he could never let me get away after he saw my apple roses.🤗. They are impressive and delicious.
Chris Scheuer says
Haha! I absolutely love this, Sheryl. Congratulations on your engagement! I'm wondering if I should change the name of these tarts to "I Want to Marry You Apple Roses" 🙂 ❤️ Chris
Sheryl says
Thank you Chris! Indeed, that would be a great name.😊. I love your site and your recipes Chris. Classy and delicious. Thank you.
Chris Scheuer says
💕
Sue says
This recipe sounds great...my problem is I don’t have a microwave. With this & other recipes where a microwave is used as a shortcut for part of the recipe, could you include an alternate time for stovetop or oven?
Thanks!!
PS I use some of your recipes at potlucks and never fail to get rave reviews!
Chris Scheuer says
Hi Sue, that is not a problem at all. Just put the apples in a small saute pan and sprinkle with the sugar. Shake the pan a bit to get some of the sugar mixed in. If you try stirring, it tends to break the apples so it's better to just shake the pan a bit. Heat on low heat for 3-4 minutes, just until the apples start to soften a bit. Then remove it from the heat and let it sit right in the pan for about 10 minutes and proceed with the rest of the recipe. Enjoy!
Susan Harrison says
These are beautiful to look at and delicious to eat! I had lots of apples and I always have frozen Puff Pastry on hand. No one believed that I had made these! When I made the glaze, I substituted Calvados for part of the maple syrup. I particularly like its flavor and it works very nicely. Thanks for this great recipe! Susan
Chris Scheuer says
Ha, I love that you already made these, Susan! That is totally something I would do 🙂 Thanks so much for sharing your results. And I love the idea of using some Calvados, yum!
June M Berger says
Hi Chris! Can't wait to make these. We actually don't have a microwave anymore. We gave it up and honestly, don't miss it at all until the need arises once in awhile in a recipe. What's the best way to soften the apples? Can I maybe steam them?? Or? You're the genius, I'm sure you will think of something 🙂
Love love love your recipes, photos and all of the hard work you put into your blog.
Chris Scheuer says
Thank you so much, June, for such kind words 🙂 As I answered Sue, you won't need a microwave for this recipe. Just put the apples in a small saute pan and sprinkle with the sugar. Shake the pan a bit to get some of the sugar mixed in. If you try stirring, it tends to break the apples so it's better to just shake the pan a bit. Heat on low heat for 3-4 minutes, just until the apples start to soften a bit. Then remove it from the heat and let it sit right in the pan for about 10 minutes and proceed with the rest of the recipe. Enjoy!
P.S. I have added these instructions to the Café Tips above in the post. Thanks for asking the question as I'm sure there are many others who don't have a microwave.
June Berger says
Thanks Chris!
Jennifer @ Seasons and Suppers says
Absolutely beautiful! Such a great Fall sweet treat and since I'm overflowing with apple right now, I absolutely must make some of these this weekend 🙂
Chris Scheuer says
Thanks, Jennifer! They're really fun to make!