Apple Roses

Apple Roses

A cherished tradition of Thanksgiving is encouraging each guest to offer an expression of gratitude, and the ritual is even sweeter when the heartfelt sentiments are shared over dessert. Perfectly suited to such an interlude are Apple Roses. Gleaming ruffles of the Pink Lady variety, which retains its rosy peel and alabaster flesh during baking, bring to mind the proverbial image of lovely words as apples of gold in settings of silver.

Apple Roses
Makes 10
  • 3 Pink Lady Apples
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • ½ cup plus 1 teaspoon apricot preserves, divided
  • 1 (17.3-ounce) package frozen puff pastry, thawed (2 sheets)
  1. Preheat oven to 375° and position oven rack in lower third of oven. Spray a 12-cup muffin pan with baking spray with flour.
  2. Using a sharp knife, cut apples in half from top to bottom, core the two halves, and cut each in half to approximately ⅛-inch-thick slices.
  3. In a medium skillet, place slices and cover with lemon juice and 1 tablespoon water. Cook over medium-low heat until apples are pliable but not fully cooked.
  4. In a small heatproof bowl, warm preserves in microwave for 20 seconds, stopping halfway through to stir.
  5. Working with one pastry sheet at a time, use a rolling pin to roll pastry to a 12x10-inch rectangle. Cut pastry sheet into 5 (12x2-inch) strips. Repeat with remaining pastry sheet.
  6. Brush pastry strips with 1 teaspoon preserves. Arrange apple slices (peel side up) along the top half of pastry strips, overlapping slices slightly. Starting with the short end, roll pastry up, jelly roll style, and place into prepared muffin cups with peels facing up.
  7. Bake until puff pastry is golden brown, 18 to 20 minutes. Place a sheet of foil on the rack above pastries after 10 minutes to prevent apples from getting too dark.
  8. Brush with remaining apricot preserves and serve.

To find more recipes from this festive autumn tea celebration, see “Steeped in Gratitude” in the October/November 2022 issue, available on newsstands and at

September/October 2022 Issue

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