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A&E >  Dorothy Dean

This Valentine’s Day, create a bouquet of apple roses

By Audrey Alfaro For The Spokesman-Review

With store shelves loaded with teddy bears, chocolates and heart-shaped everything, there’s no avoiding Cupid’s favorite holiday.

But a day celebrating love and affection is not one to pass by. Valentine’s Day is a day to recognize and really appreciate those special people you hold closest to your heart.

But, more importantly, it’s also day to indulge in all things sweet.

Apple roses are the perfect dessert to treat yourself or your loved ones to. Whether for Valentine’s Day, or any day, this edible bouquet of roses is easy to make. But it doesn’t look like it.

Thinly sliced apples placed on top of strips of puff pastry are rolled up to create beautiful flowers.

These apple roses are tender, with just the right amount of sweetness from the apricot preserves, and the flaky, golden pastry offers a crisp crunch with every bite.

These roses are versatile too. You can swap out the apricot preserves for any jam of your liking. You can also use Nutella, caramel, cream cheese or some cinnamon with brown sugar.

They are best served right out of the oven, while still warm and crisp. Topped with a dusting of powdered sugar, a drizzle of caramel sauce and a scoop of vanilla ice cream, who needs a Valentine?

You’ve got love right there.

Apple Roses

Adapted from

3 cups water

juice of half lemon

2 red apples

1 sheet of puff pastry, thawed

3 tablespoons of apricot preserve


Optional for serving:

Powdered sugar

Caramel sauce

Vanilla ice cream

Preheat oven to 375 degrees. Grease and flour 6 muffin cups of a muffin pan.

In a medium-sized microwaveable bowl, combine water and lemon juice. Core the apples, then cut in half and use mandolin to slice on thinnest setting. Or cut paper-thin with a knife. Leaving the peel, as this will give your roses their color. Immediately add slices to the lemon water, to prevent browning. Microwave apples for 3-4 minutes to make them softer and easier to roll. Drain and set aside.

Slightly roll out puff pastry sheet on a floured surface. Cut sheet into 6 strips, about 2 by 9 inches.

In a small microwavable bowl, add the apricot preserve and microwave for 1 minute. Stir and spread thinly on strips of dough.

Place apple slices overlapping on one side of the pastry strips, with the rounded red-skinned edges poking off the top of the strip. Eight to nine apple petals usually fit perfectly. Sprinkle with cinnamon. Fold the pastry strip over the bottoms of the apple slices, pressing slightly to seal. Starting on one end, carefully roll the strip to create roses, and seal end by pressing dough together with your fingers. Repeat with remaining strips.

Place apple roses in the cups of prepared muffin pan and bake in oven at 375 for 45 minutes. Remove from muffin pan and cool slightly.

Sprinkle with powdered sugar and serve warm, with caramel sauce and vanilla ice cream, if desired.

Notes: To avoid burning the top of the apple petals, loosely cover the muffin tin with aluminum foil for the last 10-15 minutes of baking. Apple roses can be refrigerated for up to three days. To warm up, place in a 350 degree oven for a few minutes before serving.

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