Apple Pie Roses (Vegan)

Family Friendly Plant-Based Recipes

These beautiful Apple Pie Roses or Mini Apple Tarts will defiantly impress your guests! If you are planning a wedding shower or a fancy tea party this must be on your menu! And I promise you they are super easy. The pictures you see here are the Apple Pie Roses were made by two 11 year old girls and they are stunning! There are only 4 ingredients unless you count the powdered sugar, I put on top then it would be 5. We used Pepperidge Farm puff pastry which is a favorite “accidentally vegan” ingredient.

I have tried a lot of Pinterest perfect recipes but when I make them, they are certainly not Pinterest worthy. So, when I find one that I can actually make I am thrilled!! I LOVE fun and supper cute foods but really lack the skills to make them beautiful. Until NOW!! If you have a hard time recreating some of the beautiful recipes on Pinterest show me your “fail” in the comments below.

Important Tips for perfect Apple Pie Roses:

Use the right apple

I like to use the gala apple because it does not brown quickly and is naturally sweet. It also has a reddish skin with I like to leave on for the Apple Pie Roses for color.

Slice the apples very thin.

I like to slice the “cheeks” off the apples and then lay them cut side down on my board and use a knife to cut them very thin. You could also use a mandolin if you have one, but make sure you use the safety guard, I have had many accidents with that thing! If you don’t slice them thin enough you will have a hard time rolling up the rose.

Keep the Puff Pastry Cool

If the dough gets too warm it will start getting sticky and be hard to work with, if you start having trouble put it back in the fridge for 10 minutes or so.

Arrange the Apples

When laying the apple slices on the puff pastry make sure you overlap them enough to show the pedals but not so much that the pedals are not distinct and individual.

How to Make Apple Pie Roses or Mini Apple Rose Tarts

Thaw the puff pastry according to the package directions.

Lightly flour a clean countertop and place one sheet of the puff pastry on the counter area. Using a rolling pin lightly roll out slightly. Using a pizza cutter cut the dough into 6 strips on the shorter edge so that your dough strips are shorter instead of longer approximately 2 inches wide. I like to place these on a cooking sheet and put them back in the refrigerator while I am slicing apples.

Preheat the oven to 375°F (190°C). Drain the apples.

Cut the apples in half, remove the core then slice the apples as thin as possible you can do this by hand or with a mandolin if you have one. I like to leave the peel so it will give a beautiful red color to your roses. Place your sliced apples in water with a splash of lemon juice and microwave foe 3 minutes to slightly soften. They should be soft enough to roll without breaking.

In another small bowl place three tablespoons of strawberry preserves with two tablespoons of water. Microwave for about one minute so that the preserves will be easier to spread. Remove puff pastry strips from the fridge and spread a thin layer of preserves on each strip of dough.

Spray a muffin pan with cooking spray.

Drain the apples and arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon if you would like and then fold up the bottom part of the dough.

Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular sized muffin cup.

Do the same for all 6 roses. Bake for about 40-45 minutes, until fully cooked. Check after 30 minutes if the apples are starting to burn cover loosely with aluminum foil for the last 10-15 minutes.

These are best eaten fresh out of the oven. But they can be made a few hours early and re-heated in the oven before serving.

Yield: 6

Apple Pie Roses (Vegan)

Beautiful Apple Pie Roses are perfect for a wedding shower dessert or mother's day brunch! They are super impressive but even a kid can make them!

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Ingredients

3 Gala Apples
3 tablespoons Strawberry preserves
1 sheet puff pastry dough (vegan)
cinnamon (if desired)

Instructions

Thaw the puff pastry according to the package directions.
Lightly flour a clean countertop and place one sheet of the puff pastry on the counter area. Using a rolling pin lightly roll out slightly. Using a pizza cutter cut the dough into 6 strips on the shorter edge so that your dough strips are shorter instead of longer approximately 2 inches wide. I like to place these on a cooking sheet and put them back in the refrigerator while I am slicing apples.
Preheat the oven to 375°F (190°C). Drain the apples.
Cut the apples in half, remove the core then slice the apples as thin as possible you can do this by hand or with a mandolin if you have one. I like to leave the peel so it will give a beautiful red color to your roses. Place your sliced apples in water with a splash of lemon juice and microwave foe 3 minutes to slightly soften. They should be soft enough to roll without breaking.
In another small bowl place three tablespoons of strawberry preserves with two tablespoons of water. Microwave for about one minute so that the preserves will be easier to spread. Remove puff pastry strips from the fridge and spread a thin layer of preserves on each strip of dough.
Spray a muffin pan with cooking spray.
Drain the apples and arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon if you would like and then fold up the bottom part of the dough.
Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular sized muffin cup.
Do the same for all 6 roses. Bake for about 40-45 minutes, until fully cooked. Check after 30 minutes if the apples are starting to burn cover loosely with aluminum foil for the last 10-15 minutes.