Apple Crisp Baked Roses

Apple Crisp Baked Apples


  • 1 box of Calhoun Bend Mill Apple Crisp Mix
  • 2 large red apples, cored and very thinly sliced
  • 1 sheet frozen puff pastry, thawed
  • 1/4 cup melted butter
  • 1 large egg
  • 2 teaspoons water 


  • Preheat the oven to 400 degrees F. Adjust an oven rack to the middle. Butter (6 to 8-ounce) ramekins or use a muffin tray
  • Fill bowl with water and lemon juice. Place sliced apples in lemon-water and microwave for 3 minutes
  • Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut (3x12-inch) long rectangles
  • Spread ¼ cup of melted butter over dough; sprinkle with a generous amount of unmixed apple crisp powder. Place apple slices along one long edge of dough, about 1/4 inch beyond the edge, overlapping slices slightly. Fold the bottom half of dough over apple slices to form a long strip of dough with rounded edges of apple slices exposed
  • Beat together egg and water in a small bowl. Brush surface of dough with egg wash. Sprinkle with cinnamon or extra Apple Crisp powder mix for extra sweetness
  • Starting at one end, roll dough to form a rose-shaped pastry. Seal roll with end of dough strip. Transfer roses to the prepared ramekins or muffin tray. Sprinkle with cinnamon
  • Bake on the middle rack in the oven until well browned, about 40 minutes. Remove apple roses from the ramekins or muffin tray and finish cooling on a wire rack. Dust with confectioners' sugar before serving
  • Enjoy!

Older Post Newer Post