These Apple Roses with Puff Pastry feature perfectly flaky puff pastry topped with tender apples coated in a luscious caramel sauce!
Quick and easy (just 4 ingredients!) yet impressive and delicious, these apple pastries are the perfect fall treat to impress your loved ones!
Apple Roses Puff Pastry
This is one of my go-to apple desserts when I want something quick, easy, delicious, and impressive!
These Puff Pastry Apple Roses are truly addicting so I recommend a double batch (unless it’s just you). You’ll be surprised at how easily they come together and how many you can eat in one sitting hehe!
Everything You’ll Love About These Puff Pastry Apple Roses:
- Caramel apple flavor. What makes my Apple Roses different from the classic apple rose pastries out there is caramel which is what gives them that golden glossy look and delicious flavor!
- Perfect texture! The flakiness of puff pastry meets the tenderness of caramel-coated apples!
- Just 4 ingredients. This recipe only calls for apples, puff pastry, sugar, and water!
- Quick and easy! These pastries look like you spent hours in the kitchen but it comes together in under an hour and it’s just so easy to make ⎯ you’ll be surprised!
Ingredients
Full recipe with ingredients and step-by-step instructions will be in the recipe card down below! 🙂
- Apples. I recommend using Fuji apple desserts in general but Honeycrisp or Pink Lady will also work.
- Puff pastry. Frozen and defrosted, you will have to roll it out but all instructions will be in the recipe card down below. If you plan on using the thin kind of puff pastry (the one that’s simply refrigerated and not frozen), that one doesn’t need to be rolled out so it’s much quicker and easier to use!
- Sugar. Use white granulated sugar.
- Water.
How to make apple roses with puff pastry
Full recipe with ingredients and step-by-step instructions is in the recipe card down below! 🙂
STEP ONE: Preheat the oven to 350F (180C) and cut out 6 circles out of parchment paper to line the bottom of 6 wells of your muffin tin.
STEP TWO: Prepare the apples. Fill a pot with water and bring it to a boil. Meanwhile, slice the apples into 1-mm thick half moon slices (do not peel them). Turn off the heat and add the apples to the hot water. Allow to soak until soft and bendable (about a minute), then drain.
STEP THREE: Assemble the tarts. If using frozen puff pastry, roll it out into a 2-mm thick rectangle. If using the thin refrigerated kind of puff pastry, skip this step as you won’t need to roll it out. Cut the puff pastry into strips.
Place some of the apple slices on the top half of each puff pastry strip, then fold the puff pastry in half covering the lower part of the apples and leaving the rounded edges exposed at the top.
Gently roll up the strip to form a rose pinching the end of the dough to seal the tart. Set aside. Repeat with the remaining puff pastry and apples.
STEP FOUR: Prepare the caramel. Add the sugar and water to a small pot, stir until combined then place the pot over medium heat and allow the sugar to melt and caramelize. You may stir from time to time but it’s not required.
Do not mix the crystalized sugar on the sides of the pan into the mixture or it may crystallize. The mixture is ready when the caramel is amber in color. Work quickly once the caramel is done because it will harden up if you don’t.
STEP FIVE: Add the caramel to each well of your muffin tin (about 1 tablespoon for each well), then place the apple tarts upside down into each well.
STEP SIX: Bake until the puff pastry is golden and flaky. Remove from the oven and immediately remove the tarts from the tin. Allow to cool down for a few minutes before serving.
Make-Ahead and Storing Instructions
Make-Ahead Instructions: sorry, these treats really can’t be made ahead of time as each step needs to be done quickly and the pastries are supposed to be eaten as they’re made!
Storing Instructions: these pastries are best eaten as they’re made but they can be stored in an air-tight container overnight at room temperature or for up to 2-3 days in in the refrigerator. Keep in mind that the puff pastry will soften and the caramel won’t look be as glossy overtime (especially if kept in the refrigerator).
HAPPY BAKING!! I hope you'll love these Caramel Apple Roses with Puff Pastry as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Apple Recipes You’ll Love:
Apple Roses with Puff Pastry
Ingredients
- 2 apples (I recommend Fuji, Pink Lady or Honeycrisp)
- 1 package frozen puff pastry (defrosted, or thin refrigerated puff pastry)
- 1 and 1/4 cups (125 g) white granulated sugar
- 2 tablespoon water
Instructions
- Preheat the oven to 350F (180C) and cut out 6 small circles out of parchment paper to line the bottom of 6 wells of your muffin tin.
- Prepare the apples. Fill a pot with water and bring it to a boil. Meanwhile, slice the apples into 1-mm thick half moon slices (do not peel them). Turn off the heat and add the apples to the hot water. Allow to soak until soft and bendable (about a minute), then drain.
- Assemble the tarts. If using frozen puff pastry, use a rolling pin to roll it out into a 2-mm thick rectangle. If using the thin refrigerated kind of puff pastry, skip this step as you won't need to roll it out. Cut the puff pastry into 6 strips. Place some of the apple slices on the top half of each puff pastry strip, then fold the puff pastry in half covering the lower part of the apples and leaving the rounded edges exposed at the top. Gently roll up the strip to form a rose pinching the end of the dough to seal the tart. Set aside. Repeat with the remaining puff pastry and apples and set aside.
- Prepare the caramel. Add the sugar and water to a small pot, stir until combined then place the pot over medium heat and allow the sugar to melt and caramelize. You may stir from time to time but it's not required. Do not mix the crystalized sugar on the sides of the pot into the mixture or it may crystallize the entire mixture. The caramel is ready when it's amber in color. It may take up to 10-15 minutes. Do not allow the caramel to turn dark brown or it will burn in the oven. Work quickly once the caramel is ready because it will harden up if you don't.
- Add the caramel. Pour about 1 tablespoon of caramel into each well of your muffin tin, then place the apple tarts upside down into each well.
- Bake until the puff pastry is golden and flaky, about 20-25 minutes. Remove from the oven and immediately remove the tarts from the tin. Allow to cool down for just a few minutes before serving.
Notes
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Diane Dutcher says
Can these be prepped a day in advance then baked the next day?
Bianka says
Hi Diane! You could prep them ahead (from step 1 to step 3), cover them tightly and pop them in the refrigerator overnight. I’ve never tried but I’ve seen it done.
Carol Cowe says
So what is the oven temperature? That is not mentioned in the recipe.
Thanks
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Bianka says
Hi Carol! 350F (180 C)!