Honey Crisp Apple Roses

By on September 30, 2016

Honey Crisp Apple Roses

These lovely Honey Crisp Apple Roses, from Thanna Chadwick, make a delightful addition to any occasion.


  • 1 large apple, cored and very thinly sliced
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • A pinch of my secret spice (allspice)
  • 1 sheet frozen puff pastry, thawed
  • 1/4 cup melted butter
  • 1 egg
  • 2 teaspoons water
  • 1/8 teaspoon of vanilla
  • 1 teaspoon confectioners’ sugar (optional)


  • Preheat oven to 375 degrees F. Use cooking spray on metal muffin pan and dust with white sugar.
  • Place apple slices on a plate, overlapping slightly if necessary. Microwave on high about 45 seconds, just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
  • Mix together sugar, allspice, & cinnamon in a bowl.
  • Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
  • Spread melted butter over dough; top with a generous amount of spice-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long “folder” of dough with rounded edges of apple slices exposed.
  • Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more spice-sugar, to taste.
  • Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
  • Transfer roses to pan. Sprinkle with a little more spice-sugar. Place directly on middle rack of preheated oven.
  • Bake until well browned, about 35 minutes. Remove from oven, cool 5 to 10 minutes. Remove apple roses from pan and finish cooling on rack. Dust with confectioners’ sugar before serving.