These Mini Puff Pastry Apple Roses are as elegant as they are easy — made right in a mini muffin tin for a perfectly portioned bite-size treat. Flaky puff pastry, thinly sliced apples, and a touch of cinnamon come together to create a dessert that looks impressive but takes minimal effort. Ideal for fall gatherings, Thanksgiving appetizers, or a sweet addition to your next happy hour spread.
This recipe was inspired by the beautiful Apple Rose Pastries from Giustina Miller at Domestically Blissful . Her version showcases full-size apple roses, and I’ve adapted the idea into bite-size Mini Puff Pastry Apple Roses baked in a mini muffin tin—perfect for happy hour or holiday gatherings.
Preheat oven to 375°F.
Line a mini muffin tin with parchment or paper liners.
Mix ½ cup sugar with 2 teaspoons cinnamon and set aside.
Lightly flour your surface for rolling the puff pastry.
Remove the core, and cut into thin slices. Slice apples in half.
In a microwave-safe bowl, combine 3 cups water + lemon juice + apple slices.
Microwave 4–5 minutes until slices are flexible but not mushy.
Drain, lay slices on a towel, and pat dry.
Roll out 2 puff pastry sheets and cut each into 6 strips (12 total).
Place about 8 apple slices along the top half of one strip (skins facing outward).
Sprinkle with cinnamon sugar, then fold the lower half of pastry over the apples.
Roll up the strip into a rose shape and place in the muffin tin.
Repeat for all 24 pastries.
Sprinkle with any extra cinnamon sugar.
Bake 35 minutes, covering loosely with foil after 15 minutes to prevent over-browning.
Cool for 5 minutes, then transfer to a rack.
If your apple slices don’t bend easily, microwave them for an extra minute (in water + lemon) until pliable.
Choose apples that hold shape when baked (rather than turning to mush). Braeburn, Honeycrisp, Pink Lady are good. .