These Apple Pie Roses are the easiest most beautiful dessert to serve this Fall season! Take advantage of ripe apples and wow your guests!
Hello, friend! Happy Friday!!! I am exceptionally excited about these Apple Pie Roses. CAN YOU TELL?
But really, I’ve been wanting to make these for the longest time. I had never heard of them until my aunt brought them to town last year for Thanksgiving. My aunt is so crafty and great at cooking, so I wasn’t surprised at all that she’d brought such a beautiful concoction to our house. What I didn’t know, however, was how ridiculously easy they are to make!
I’ll admit I had some issues at first, though.
An important component of making apple roses is using puff pastry. It’s a thin, manipulable, light pastry dough that results in a super flakey crust and easily wraps around the apples for a smooth prep process. However, I’m a rule-breaker, people. Don’t you know? I’m kind of a badass.
I used pie crust instead.
I wanted something a little like my 5-Ingredient Strawberry Pie Cups, but 1) more Fall-ish and 2) I wanted apple roses. So I made myself some apple roses with pie crust, dammit.
Also, I couldn’t find puff pastry at our grocery store. BUT I’M STILL A BADASS.
Another thing, I didn’t roll the dough out. Am I crazy? I might be. But guess what else is crazy, these crazy good apple roses. YEAH.
Okay I’m done being weird.
Here’s the SparkNotes for these bad boys:
- I did not use egg wash before baking, but you can do so to achieve a more golden brown crust.
- Make sure to slice the apples very thin and even – I recommend using a mandoline.
- To spice things up, you can add some jelly/jam or honey onto the apples before folding the crust.
These 5-Ingredient Apple Pie Roses would be great to bring to a potluck, to make as an easy weeknight treat (they’re that easy), or to bring to a party, like a bridal shower!
- 2 Fuji apples, thinly sliced
- 1 tsp cinnamon
- ¼ cup brown sugar
- 2 tbsp water
- 2 pie crusts (I used Pillsbury)
- ¼ cup coconut oil, melted
- Preheat your oven to 375 degrees and grease a muffin tin.
- Put sliced apples in a large bowl. Add in water, cinnamon, and brown sugar. Use tongs or hands to combine well.
- Place in the microwave and heat up for 2-3 minutes, or until apples are soft and pliable.
- Cut strips from the pie crust that are about 2 inches in width and 6 inches in length.
- Brush each strip with coconut oil.
- Place apple slices on the top of the strips of crust, overlapping each other (this is what forms the rose look).
- Fold the bottom half of the crust up to cover the bottom half of the apple slices.
- Paint one more time over the crust with coconut oil.
- Take the left side and begin rolling inward. It's okay if it breaks a little, but be as gentle as you can.
- Place each rose into muffin tins.
- Bake for 40 minutes, or until crust is golden brown.
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