A beautiful, delicate take on baking apples that are perfect for your loved ones.

Big Green Egg Baked Apple Roses


2 large red apples

Juice of half a lemon

2 tbsp brown sugar

57g (¼ cup) butter, melted

1 tsp ground cinnamon

¼ tsp nutmeg

1 sheet puff pastry, thawed

1 egg

2 tsp water

50g (¼ cup) powdered sugar


Set the EGG for indirect cooking at 200°C/400°F.

Cut the apples into 0.3cm(1/8-inch) slices and sprinkle with lemon juice to prevent browning. Microwave the apple slices for 45 seconds or until they are soft and pliable.

Roll the puff pastry sheet into 22cmx30cm(9×12 inch) rectangle with an 0.3cm(1/8-inch) thickness.  Cut 6 5cm(2-inch) wide stripes of dough.

Mix the sugar, cinnamon, and nutmeg. Spread the melted butter over the dough; top with a generous amount of sugar mixture. Place apple slices along one long edge of the dough, about 0.6cm(¼ inch) beyond edge of dough, overlapping slices slightly. Fold the bottom of the dough over the apples.

Beat the egg and water together and paint the surface of the dough with the egg wash. Sprinkle the apples and dough with more of the sugar mixture.

Roll the dough to form the rose shape. Seal the roll with the end of the dough strip. Repeat for all the dough strips and place in a prepared muffin tin. Bake for 45 minutes, or until the apples are golden. Sprinkle with powdered sugar and let cool 5 to 10 minutes. Serve warm.

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