It told me a while to get my hands on frozen puff pastry; it seemed that all my usual stores and supermarkets had run out of the stuff right when I needed it. Of course, I could make my own from scratch but after one has been through the gruesome experience of being on call almost every alternate night over the past month, one tends to resort to laziness and shortcuts to get things done. I finally got round baking these beauties on my mum’s birthday and they make a really beautiful edible ‘bouquet’ of red roses for someone who loves both food and flowers. The recipe, from Cooking with Manuela, can be tweaked to include other fruits like plums or peaches if you don’t care for apples and the baked roses should be eaten on the same day as the puff pastry looses its crispness if stored for too long.



1 frozen puff pastry sheet

2 large red organic apples

Juice of half a medium lemon

1 tablespoon flour, for dusting

3 tablespoons apricot preserve

1 teaspoon cinnamon powder

Powdered sugar, for dusting


  • Thaw the puff pastry for about 20 to 30 minutes. Prepare a bowl with some water and the lemon juice.
  • Cut the apples in half and remove the cores. Cut the apples into paper thin slices but leave the peel on.

  • Right away, place the sliced apples in the bowl with lemon and water, so that they do not change color.
  • Microwave the apples for about 3 minutes, to make them slightly softer or simmer them in a small pan.

  • Unwrap the puff pastry over a clean, lightly floured counter. Using rolling pin stretch the dough a little.
  • Try to keep the rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).

  • Combine apricot preserve with two tablespoons of water in a bowl and microwave for about one minute.
  • Spread the preserve on the dough. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.

  • Place the apples on the dough and sprinkle with cinnamon. Now fold up the bottom part of the dough.
  • Carefully roll, seal the edge, and place in a greased muffin cup and repeat the same steps for all 6 roses.

  • Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes until the pastry is fully cooked on the inside.
  • Remove immediately from the muffin cups and leave to cool for 5 minutes on a wire rack before serving.

Cinnamon Apple Roses