Super flaky puff pastry, rich and creamy Nutella, and sweet apples rolled into beautiful rose-shapes. They’re deceptively easy to make and totally delicious!
Mother’s Day is just around the corner and I’m happy to say that I’ll be able to share the day with my mom this year! It just so happens that my parents trip out to the San Francisco Bay Area to see us, will coincide with this celebratory day!
I’ve seen these little rose beauties popping up everywhere on social media and I thought how perfect these would be for Mother’s Day! Flowers are the most common gift to give to your mom to thank her for all that’s she’s done, but why not mix it up a bit and give her a sweet treat made by you?!
Generally I’ve seen these apple roses made with an apricot filling or some other complimentary jam. However, I thought what’s better than Nutella filled puff pastry?! Not much I tell you… not much.
Apple roses are not just perfect for Mother’s Day, make them for someone special on Valentine’s Day, birthdays, or just make up a reason! Seriously, you’ve got to try these – anytime is a great time!
- 1 sheet frozen puff pastry
- 1 tablespoon unsalted butter
- 2 honeycrisp apples
- ½ lemon, juiced
- flour, for dusting
- 6 tablespoons Nutella
- powdered sugar, for sprinkling
- Remove the puff pastry from the freezer and allow to thaw for 30-40 minutes, until pastry unfolds easily. Do not let it sit out longer than 40 minutes.
- Meanwhile, grease 6 cups of a muffin tin with the butter and set aside.
- Preheat the oven to 375 degrees F.
- Core the apples and cut in half. Then thinly slice into half moon shapes (if they're too thick, they will snap when folded into the pastry).
- Place the sliced apples into a large bowl and cover with water. Add the lemon juice and swirl with your fingers. Microwave for 3 minutes to soften the apple slices. Alternatively, you can simmer them on the stove until pliable. Then strain out the water and set aside.
- Lightly flour your work surface. Unfold the puff pastry sheet, lightly flour the top and roll out lengthwise to about 15 inches in length. Cut into 6 equal slices, approximately 2½ inches wide.
- Thinly spread each pastry slice with 1 tablespoon of Nutella – don’t take it all the way to the edge of the puff pastry.
- Place the apple slices at the top half of the strip of puff pastry and so that they’re overlapping by half. Be sure to start layering the apples about a ½-inch in from the side edge of the pastry and stop about ½-inch from the end, so they'll roll up more easily. (See video for visual instruction).
- Fold up the bottom part of the dough to cover the bottom half of the sliced apples – it’s kind of like your tucking them into bed. Gently press to seal and then roll from one end to the other and carefully place into the greased muffin tin.
- Bake for 40 – 45 minutes, until cooked. Check at about the 30 minute mark, if the apples are looking like they’re burning before the puff pastry has cooked through, cover with aluminum foil.
- Sprinkle with powdered sugar. Serve and enjoy!