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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a small bowl, combine the brown sugar and ground cinnamon. Set aside.

On a lightly floured surface, unroll the thawed puff pastry sheet. Using a sharp knife or pizza cutter, cut the pastry into 4 equal strips lengthwise (approximately 3 1/2 inches wide each).

Lightly brush each pastry strip with a small amount of melted butter, if using. Sprinkle each strip evenly with the brown sugar and cinnamon mixture.

Arrange the thinly sliced apple pieces along one long edge of each pastry strip, overlapping them slightly. Ensure the rounded, red-skinned edge of the apple slices extends slightly beyond the pastry strip.

Fold the other half of the pastry strip over the apple slices, encasing the bottom half of the apples. Gently press down to seal the pastry around the apples.

Starting from one end, carefully roll up each pastry strip into a spiral, forming a rose shape. Place the assembled apple roses seam-side down on the prepared baking sheet.

Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the apples are tender. If the apples start to brown too quickly, you can loosely tent the tarts with aluminum foil.

Remove from the oven and let cool slightly on the baking sheet. Dust generously with powdered sugar before serving warm.


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a small bowl, combine the brown sugar and ground cinnamon. Set aside.

On a lightly floured surface, unroll the thawed puff pastry sheet. Using a sharp knife or pizza cutter, cut the pastry into 4 equal strips lengthwise (approximately 3 1/2 inches wide each).

Lightly brush each pastry strip with a small amount of melted butter, if using. Sprinkle each strip evenly with the brown sugar and cinnamon mixture.

Arrange the thinly sliced apple pieces along one long edge of each pastry strip, overlapping them slightly. Ensure the rounded, red-skinned edge of the apple slices extends slightly beyond the pastry strip.

Fold the other half of the pastry strip over the apple slices, encasing the bottom half of the apples. Gently press down to seal the pastry around the apples.

Starting from one end, carefully roll up each pastry strip into a spiral, forming a rose shape. Place the assembled apple roses seam-side down on the prepared baking sheet.

Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the apples are tender. If the apples start to brown too quickly, you can loosely tent the tarts with aluminum foil.

Remove from the oven and let cool slightly on the baking sheet. Dust generously with powdered sugar before serving warm.
