Apple rosette on puff pastry base

Super quick, super easy dessert. Great way of using up left over puff pastry.


Cut out circles from the pastry sheet, 16cm in diameter. Cut the apples in half, then slice and arrange the slices in a circle on the pastry. They need to overlap and fit within the boundary of the pastry disc. Sprinkle with sugar and squeeze some fresh lemon juice on top. Bake for 20 minutes to half an hour until the base is crispy and the apples are fully cooked.


Apple rosette on puff pastry base
Prep time

Cook time

Total time


Serves: 6

  • 3 apples
  • Juice of 1 lemon
  • 1 packed ready rolled puff pastry
  • A little golden caster sugar
  • Icing sugar and vanilla ice cream to serve.

  1. Heat up the oven to 200℃ / Gas Mark 6 / 400℉.
  2. Unroll the pastry and cut out 6 discs, 16cm in diameter (or smaller if your apples are small). Place on a flat baking sheet and prick a few holes in each pastry disc with a fork.
  3. Wash and dry the apples. Cut in half and slice into thin slices. Arrange the slices on the pastry discs in a circle with the slices overlapping each other.
  4. Carefully place the baking sheet in the oven and bake for 20 minutes to half an hour until the pastry base is golden brown and the apples cooked through.
  5. Serve warm sprinkled with icing sugar and vanilla ice cream.


Categories: Desserts