Description
Caramel Apple Roses are elegant and delicious tart roses made from thinly sliced red apples and flaky puff pastry, brushed with a cinnamon brown sugar butter mixture, baked to golden perfection, and finished with a generous drizzle of caramel sauce. These beautiful pastries make a perfect fall dessert or special occasion treat.
Ingredients
Scale
Puff Pastry
- 1 box frozen puff pastry (about 17.3 ounces, containing two sheets, thawed according to package directions)
Apple Filling
- 3 red apples
Cinnamon Butter Mixture
- 1/4 cup butter, melted
- 3 tbsp brown sugar
- 1 tsp all-purpose flour
- 1 tsp ground cinnamon
Finishing
- Caramel sauce (enough to generously drizzle on each tart)
Instructions
- Preheat oven: Preheat the oven to 400°F (204°C) to prepare for baking the tarts.
- Prepare puff pastry strips: Unfold each sheet of puff pastry on a clean, dry surface and cut each sheet into 6 strips, totaling 12 strips. Set aside for assembly.
- Slice apples: Cut the apples into quarters, core them, and slice into very thin slices using a sharp knife or mandolin. Thin slices help the apples bend easily for rolling.
- Arrange apple slices: Lay apple slices on the top third of each puff pastry strip with the red peels facing outwards, allowing part of the slice to extend beyond the pastry edge.
- Brush cinnamon butter mixture: In a small bowl, combine melted butter, brown sugar, flour, and cinnamon. Brush some of this thick mixture on the puff pastry right below the apple slices using a pastry brush.
- Fold pastry: Fold the bottom half of the puff pastry strip over the butter mixture and the bottom half of the apple slices to prepare for rolling.
- Roll into roses: Starting at one end, carefully roll each strip like a cinnamon roll to form a rose shape. Place each rolled tart into a greased muffin tin cup. Rearrange apple slices if needed after rolling.
- Repeat assembly: Repeat the apple layering, brushing, folding, and rolling steps for all 12 strips of puff pastry.
- Bake the tarts: Bake the formed apple roses in the preheated oven at 400°F for 22 to 25 minutes until golden brown and puffed.
- Cool tarts: Remove from the oven and transfer to a cooling rack. Allow them to cool for about 10 minutes to set and avoid burning on serving.
- Drizzle caramel sauce: Generously drizzle caramel sauce over each cooled tart to add rich sweetness and complete the dessert.
Notes
- Ensure apple slices are very thin to allow easier rolling without breaking.
- If some apple slices break or pop out during rolling, simply rearrange them once placed in the muffin tin.
- The cinnamon butter mixture should have a thick, paste-like consistency for best adherence.
- Use red-skinned apples for the visually appealing rose petals.
- Allow the tarts to cool slightly before drizzling with caramel to prevent melting the sauce excessively.
