Apple Rose Pastry Blooms
These delicate apple rose pastry blooms look bakery-worthy, but they come together with simple ingredients and a calm, cozy rhythm in the kitchen. The tender apples, flaky pastry, and warm cinnamon make them a lovely treat for brunch, dessert, or an afternoon tea table.
Equipment
- 1 Muffin pan greased
- 1 Rolling Pin
- 1 Sharp knife or pastry cutter
Ingredients
- 1 sheet puff pastry thawed
- 2 medium red apples thinly sliced
- 2 tablespoons lemon juice
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons apricot jam
- 1 tablespoon water
- 1 tablespoon melted butter
- powdered sugar for finishing
Instructions
- Slice the apples very thinly, then place them in a bowl with lemon juice and a little water. Warm them briefly so they soften just enough to bend without breaking.
- Stir the apricot jam with water until smooth. This creates a glossy base that helps the apples stick together and adds a gentle shine.
- Roll out the puff pastry on a lightly floured surface and cut it into long strips. Brush each strip with the jam mixture, then sprinkle with cinnamon sugar.
- Layer the softened apple slices along the top edge of each pastry strip, slightly overlapping them so the rounded edges peek over the top.
- Fold the lower half of the pastry up over the apple slices, then roll each strip into a spiral. Place the spiral into a greased muffin cup so it holds its bloom shape while baking.
- Brush the tops with melted butter and bake until the pastry is puffed and golden and the apple edges look tender and lightly caramelized.
- Let the blooms cool for a few minutes, then dust lightly with powdered sugar before serving.
Notes
Store leftover pastry blooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 300°F oven for 8 to 10 minutes until warmed through and crisp again. Avoid the microwave if you want to keep the pastry flaky.