My kitchen filled with warm spice scent as I popped these puff pastry apple rosettes into the oven. Tender, spiced apple spirals in flaky pastry get a shiny apricot glaze, crunch, a pinch of salt. I couldn’t help but grin.
This recipe tackles the challenges of soggy apples and flat pastry spirals, ensuring crisp layers and easy preparation for busy weeknights.
I used to end up with soggy apples and flat spirals on busy weeknights, so I’d tried a simple puff pastry method until each spiral stayed crisp and apples bent without snapping (lesson: slices separate easier).
This method nips watery apples in 2 minutes then gives a 35–40 minute bake for golden, crisp spirals. You can freeze unbaked rosettes, stash in the freezer up to two weeks, and pop them in frozen for a hot, fresh treat.
If you enjoy these sweet spirals, you may also like my Amish Cinnamon Bread.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to wheat-based puff pastry.
- This recipe contains butter and eggs, so it is unsuitable for vegan and dairy-free diets.
- This recipe does not meet keto or low-carb diets due to puff pastry and sugar content.
- This recipe is vegetarian.
- This recipe is nut-free.
Why You Will Love This Recipe
- Crunchy sugar-and-salt top The coarse turbinado sugar adds a satisfying crackle to puff pastry apple rosettes, offset by salt, so a 35-minute bake yields crisp and tender layers.
- Make-ahead freezer stash Assemble rosettes, freeze 2 hours in muffin tins, bag for up to 2 weeks, then bake from frozen, just add 5 minutes to the usual 40.
- Warm spiced apple layers Poaching apple slices for 2–3 minutes in cinnamon-cardamom syrup thins them and infuses warm notes before wrapping in 1-inch puff pastry strips.
- Glossy apricot-vanilla glaze Brushing on a jam glaze with 1 tsp zest and vanilla right out of the oven gives a bright, sticky sheen that keeps slices moist.
Easy Puff Pastry Apple Rosettes
- Prep Time: 10 minutes
- Cool Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Tender, spiced apple spirals in flaky pastry with a shiny apricot glaze.
Ingredients
- 1 sheet (8 oz) frozen puff pastry, thawed
- 2 large apples, quartered and cored
- 2 tablespoons lemon juice
- 3 tablespoons water
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1 teaspoon cornstarch
- 1 tablespoon unsalted butter, melted
- 1 large egg, beaten
- 2 teaspoons turbinado sugar
- 1/2 teaspoon coarse sea salt
- 1/2 cup apricot jam
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- In a small saucepan, mix lemon juice, water, granulated sugar, cinnamon, and cardamom. Bring the mixture to a simmer on medium heat. In a separate small bowl, combine cornstarch with 1 tablespoon of water until smooth, then stir it into the simmering liquid. Allow it to cook for 1 minute until it slightly thickens. Add the apple quarters and poach for 2 to 3 minutes until tender but not breaking. Drain the apple slices and let them cool. *Tip: If the slices stick together, gently separate them while still warm for easier arrangement later.*
- Preheat your oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper and keep a 6-cup muffin tin nearby. On a lightly floured surface, roll the thawed puff pastry into a 12×10-inch rectangle. Cut the pastry into six 1½-inch-wide strips and brush each strip with melted butter. Try to keep the pastry strips cold until you’re ready to assemble; colder pastry leads to flakier layers when baked.
- Place 6 to 8 apple slices along each strip, cut-sides facing inward, overlapping slightly and leaving a 1/4-inch border at the bottom of the pastry. This overlapping creates a smooth look for your rose petals.
- Fold the bottom edge of the pastry over the apple edges to seal them in. Gently lift each strip into a muffin cup, curling it into a rose shape as you go.
- If not baking immediately, freeze prepared rosettes directly in the muffin tin, covering it with plastic wrap. Freeze for about 2 hours, then transfer the frozen rosettes to a zip-top bag for up to two weeks. When ready to bake, remove from the freezer and bake directly from frozen, adding an additional 5 to 7 minutes to the baking time.
- Before baking, brush each rosette with the beaten egg wash and then sprinkle turbinado sugar evenly on top. This wash contributes to browning and enhances the crunchiness of your rosettes.
- Bake the rosettes at 400°F for 35 to 40 minutes, rotating the pan halfway through. Look for golden edges and ensure the sugar has melted appropriately.
- While the rosettes are baking, heat apricot jam, vanilla extract, and lemon zest in a small saucepan over low heat, stirring until it becomes melted and smooth. When removing the rosettes from the oven, brush them generously with the warm glaze, and finish with a light sprinkle of coarse sea salt. Serve warm for the best experience.
Notes
- Cornstarch thickens the poaching liquid, which coats the apples and keeps the pastry from becoming soggy.
- Use firm varieties of apples such as Honeycrisp or Granny Smith for the best texture. In a pinch, pears can be substituted.
- Opt for fresh lemon juice to prevent apple browning and to add brightness to the flavor.
- For optimal results, keep everything cold, especially the pastry, until you’re ready to assemble.
- Ensure the jam is low-pectin and minimal-additive for the glaze to achieve the best shine and flavor.
- If you want to reduce the spice flavors, you can omit or decrease the amount of ground cinnamon and ground cardamom.
- Store leftover rosettes in a single layer at room temperature for up to 48 hours. To reheat and retain crispness, warm them in a 350°F oven for about 5 minutes.
- For a dairy-free option, consider using a suitable dairy-free spread and an aquafaba egg wash instead of a traditional egg.
Nutrition
- Serving Size: 1 rosette
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
Ingredient Notes
- Puff pastry sheet: select a thawed sheet with visible butter layers for puff pastry apple rosettes; keep chilled until use for crisp spirals; swap gluten-free sheet if needed.
- Apples: pick firm Honeycrisp or Granny Smith with smooth skin; peel, core and quarter evenly for consistent poaching; pears work in a pinch.
- Lemon juice: fresh-squeezed prevents apple browning and adds brightness; use right away for peak aroma; bottled juice can stand in if needed.
- Egg: beaten egg brush adds sheen and helps sugar stick; use a large egg at room temp; aquafaba works as vegan brush.
- Apricot jam: melt with vanilla and zest for glossy glaze; pick low-pectin, minimal-additive jams; peach or apricot preserves swap in a pinch.
- Vanilla extract: pure extract brightens glaze with warm aroma; avoid imitation for more depth; vanilla bean paste works if on hand.
- Lemon zest: grate zest fresh to lift glaze flavor; steer clear of dried zest; use fine microplane to avoid pith bits.
Recipe Baking Tips
- If apple slices stick during assembly, separate them while still warm after 3-minute poaching to arrange along each 1.5-inch strip.
- When pastry edges brown too fast 20 minutes into baking, tent foil over cups and bake 15 more minutes until sugar caramelizes.
- For soggy bottom, sprinkle 1 tablespoon cornstarch over pastry strips before fanning apple slices to absorb excess juice during 35-minute bake.
- For frozen bake-from-frozen rosettes, preheat oven 400°F and bake 40–45 minutes instead of 35–40 minutes for fully baked centers.
- If glaze slides off rosettes, heat 1/2 cup apricot jam with 1 teaspoon vanilla over low heat for 2 minutes to thicken.
Serving Suggestions
Serve puff pastry apple rosettes with squash soup and spinach salad dressed in lemon vinaigrette alongside fennel slaw and rye. Add brioche butter toast or cinnamon rice pudding and sourdough to complement puff pastry apple rosettes alongside honey butter spread.
Use puff pastry apple rosettes in cheesecake tartlets or fruit galette plates presented with vanilla custard sauce and chocolate shavings. Add puff pastry apple rosettes to yogurt parfait jars with granola clusters and maple syrup drizzle across breakfast boards display.
Top puff pastry apple rosettes with caramel sauce and peanut brittle pieces finish with citrus zest and sea salt crystals. Brush puff pastry apple rosettes with berry coulis and orange reduction before topping with almond slivers and maple glaze swirl.
Recipe variations
- You can use thinly sliced pears instead of apples poached in spiced syrup to create pear puff pastry rosettes retaining warm cinnamon and cardamom notes.
- Add 1 teaspoon ground ginger to the poaching syrup alongside cinnamon and cardamom for a zesty spice layer enhancing puff pastry rosettes with warm highlights.
- Either spoon yogurt over baked rosettes or serve alongside Gluten-Free Chocolate Peanut Butter Ice Cream for creamy contrast.
- If using a double batch prepare twelve pastry strips with four apples and four tablespoons sugar then increase apricot jam to one cup for glaze.
Save This Recipe!
How to Store?
To keep your puff pastry apple rosettes fresh and delicious, follow these storage tips:
Room Temperature: Airtight container at room temperature holds rosettes up to 2 days. Arrange in single layer. Reheat at 350°F five minutes.
Refrigeration: Airtight container in refrigerator stores rosettes up to 7 days. Layer with parchment. Cool completely. Reheat at 350°F five minutes.
Freezing: Freezer bag holds rosettes up to 2 months. Wrap in plastic wrap, foil. Thaw at room temperature. Reheat five minutes.
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- Gluten Free Zucchini Brownies
If you enjoyed this Easy puff pastry apple rosettes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
