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!
How perfect these would be for Valentine’s Day, Mother’s Day, or any other special occasion?! Flowers are are a beautiful gift to give someone you love, but why not mix it up a bit and give 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 the holidays, make them for 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 2 1/2 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 1/2-inch in from the side edge of the pastry and stop about 1/2-inch from the end, so they’ll roll up more easily. (See [url href=”https://youtu.be/AsHL5dnCQR0″ target=”_blank”]video[/url] 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!