Beautiful DIY Baked Apple Roses
Everyone loves a classic apple pie, but serving it up into beautiful slices can be a messy endeavor. So we’ve come up with a slice-free alternative for your next brunch party or dessert craving. These apple roses are beautiful to bake and even better to eat.
What You’ll Need:
- 2 tablespoons unsalted butter, melted
- 2 red apples
- 2 tablespoons fresh lemon juice
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon all-purpose flour, divided in half
- 3 tablespoons apricot preserves
- 1 teaspoon ground cinnamon
- 2 tablespoons powdered sugar
- 6 tablespoons Marzetti® Old Fashioned Caramel Dip
- 6 small ramekins
- Rolling pin
- Apple corer
- Pastry brush
- Baking sheet
- Pastry bag with fine tip or sturdy plastic zip-top bag
How to Prep the Apples:
- Wash apples and remove cores.
- Chop each apple in half and slice. (Each slice should be no thicker than a tortilla.)
- Drop all apple slices in a microwave-safe bowl. Pour lemon juice over the apples.
- Microwave apple slices for one minute so they’re soft and flexible.
How to Prep the Puff Pastry:
- Dust a cutting board or marble countertop with half (1-1/2 teaspoons) of the flour.
- Unfold thawed puff pastry on the floured work surface.
- Sprinkle rolling pin with remaining flour, then roll out the puff pastry until about 1/8” thick.
- Slice the puff pastry into six equal strips.
How to Make Apple Roses:
- Preheat oven to 375°. Meanwhile, microwave the apricot preserves for one minute.
- Brush inside of a baking ramekin with melted butter.
- Spoon apricot preserves in a thin layer over one strip of puff pastry.
- Starting at one end of the puff pastry strip, layer the apple slices so their corners overlap slightly, and keep layering until the end of the puff pastry strip.
- Roll up the strip firmly so it resembles a rose bud, and place it inside the buttered ramekin.
- Repeat the above steps for each strip of puff pastry and each ramekin.
- Place the filled ramekins on baking sheet and bake in the oven for 40 minutes.
- Cool the sheet of baked apple roses until you can handle them, then remove them from the ramekins and place on a cooling rack.
- Fill the pastry bag or plastic zip-top bag (see expert tips on how to use) with the caramel dip.
- Pipe caramel dip onto the edges of each rose.
- Mix powdered sugar and ground cinnamon in a small bowl.
- Dust each rose with the cinnamon-sugar mixture using a sifter.
- Spice Things Up: Looking to add a more unique flavor? Substitute the apricot preserves for raspberry or orange marmalade. Or, swap out the cinnamon for pumpkin pie spice.
- Improvise if You Need to: If you don’t have a pastry bag for the caramel dip, use a large, freezer-style zip-top bag. Fill one corner of the bag and zip it shut, pressing as much air out as possible. Make a small snip the full end with scissors (you can always cut more) and drizzle away.
- Serve Like a Pro: Serve each apple rose with a scoop of strawberry ice cream and a sprig of fresh mint for a refreshing, eye-popping treat.