Easy Apple Rose Puff Pastries
These apple rose puff pastries look elegant, and come together effortlessly with just six ingredients. Buttery store-bought puff pastry is filled with cinnamon sugar & almond flour then wrapped around fresh apple slices for a sweet appetizer or dessert.
Equipment
Ingredients
- 2 large red apples (such as Honeycrisp, Fuji, or Braeburn)
- 3 Tablespoons granulated sugar
- 3 Tablespoons almond flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 package puff pastry, thawed in the fridge (17.3 ounces)
- powdered sugar (optional topping)
Instructions
- Preheat the oven to 375°F. Grease or line a muffin tin with muffin cups.
- In a small bowl, combine the granulated sugar, almond flour, cinnamon, and nutmeg. Set aside.
- Slice the apples as thinly as possible (the thinner you slice the apples, the easier they’ll be to roll with the pastry). Spread out the slices on a plate (it’s okay if they overlap) and microwave for 1 minute to soften them. Loosely cover the plate with plastic wrap and set aside.
- Unfold the thawed, cold puff pastry on a lightly floured surface. Use a rolling pin to gently roll each of the two pieces out until the folds and any tears are sealed together and it’s about ¼ cm thick. Each piece should each be roughly 32 cm x 26 cm.
- Sprinkle the sugar mixture evenly over the puff pastry. Use a sharp knife or a pizza cutter to slice the sandwiched puff pastry into 2-inch strips lengthwise (parallel to the long edges).
- Along a long edge of a strip of dough, line up apple slices so the top half (with the peel) is hanging over the edge of the dough. One apple slice should rest over half of the previous apple slice. (See photos in the blog post above for reference.)
- Bake for 30 to 35 minutes until the pastry is puffed up and golden. Allow them to cool for a few minutes, then remove from the muffin tin and dust with powdered sugar.
Notes
- Storing: To prevent them from getting soggy, I allow the pastries to cool completely then store them in a paper bag.
- Reheating: I avoid the microwave & reheat my twists in the oven at 350°F for about 5 minutes to keep them crispy.
- Avoid Burnt Edges: If you notice that the edges of the apples start to turn a dark color before the pastry is done baking, loosely tent a large piece of aluminum foil over the muffin tin to prevent the apple edges from burning.
Nutrition
Serving: 1 pastryCalories: 315kcalCarbohydrates: 31gProtein: 4gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 123mgPotassium: 70mgFiber: 2gSugar: 8gVitamin A: 20IUVitamin C: 2mgCalcium: 13mgIron: 1mg
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