Smorgasbord Blog Magazine – #Italian Cookery with Silvia Todesco – #Dessert- Puff pastry and apples roses: what a cute and yummy recipe!

Welcome to the Italian Cookery column with Silvia Todesco, and this month a mouth watering dessert that will be an instant hit with the family and whilst not originally Italian, Silvia has put her talented twist to the recipe.

Puff pastry and apples roses

Today I decided to share with you a recipe that is easy and fast but not traditionally Italian. Besides, it’s super popular and mostly absolutely appropriate for this period of the year where we are about to say goodbye to summer and welcome fall. I am talking about these super cute roses made with puff pastry and apples, that I’ve wanted to try in a long time and that only recently I decided to experiment. There are tons of tutorial and recipes on Pinterest I’ve read as inspiration, and I came out with my own, which I am sharing with you in few minutes.

These absolutely adorable and tasty roses can be prepared with any kind of apples but those with red skin would work better as for the esthetic effect. For 6 pieces you will need only a bunch of


  • 1 puff pastry sheet
  • 2 apples
  • 1 lemon juice
  • 2 tbs. water
  • cinnamon to taste
  • apricot preserve

They are so easy to prepare that you will want to give it a try asap!


If you are using frozen puff pastry, make sure to take it out of the freezer and store in the refrigerator at least 2 hours before.

Wash the apples, take away the stem and core, and cut in very thin slices (thin because otherwise it will be impossible to shape them).

Place the apple slices in a bowl with 2 tbs. of sugar (even the brown one works very well), the lemon juice and a couple of tbs. of water and microwave for about 2 minutes. Once microwaved, drain the apples in a strainer to get rid off all the extra juice.

Take the puff pastry out of the refrigerator, roll it out on a parchment paper sheet and cut it in six stripes about 2″ wide (5 cm.). Microwave for about 1 minute a bowl of apricot preserve.

At this point, brush one puff pastry stipe with the melted apricot preserve and arrange the apples on one side of the stripe, making sure each apple slices overlaps the other. Dust with cinnamon to taste (optional). Fold the stripe to “wrap” the apples. Roll up the stripe to shape it as a rose, making sure to let it a bit loose so it will have room enough to raise once in the oven.

Arrange the rose in a oven sheet lined with parchment paper. Repeat for each puff pastry stripe left. Dust with sugar.

Bake for about 40 minutes at 400 F (200 C.) in the oven middle rack.

Dust with powdered sugar and enjoy still warm…. YUMMMMMMMM! So delicious!!!


Tips: – These roses are delicious even the day after, but be careful: if you microwave to get them warm again the puff pastry will get chewy and lose its crispiness.

– My daughters had lot of fun helping me preparing these roses: they had no issues at arraging the apples and rolling the pastry.

– My family is not very fond of cinnamon, so I made only two out of six roses with cinnamon: I tell you, those with the spice were ten times better!

– Usually puff pastry sheets are sold in couples, so when you approach this recipe, be sure to have four apples instead of only two.

– Since Fall is approaching and you may be considering to pick up apples at an apple orchard soon, save this other apple desserts recipes… they may come handy soon:

My thanks to Silvia for another delicious recipe, and it would be great if you would share your feedback and the post for others to enjoy and subscribe to Italian Goodness if you would like to receive a new recipe each week for free.

About Silvia Todesco

I’m Silvia, I come from Veneto Region (from Bassano del Grappa precisely, one hour by car far from Venice), and I moved to Iowa in 2011, because of my husband’s job necessities.

I’ve grown up watching my great-grandmother, my grandmother, and my mother cooking for my family every day, searching carefully for ingredients and preparing fresh food. That was their way to show us how much they cared (and care) about us, and to carry on a tradition. I cannot recall a festivity without relatives everywhere and tons of delicious food to eat!

But my way was different I graduated with honors at the University of Law of Padua, and (obviously) I became a lawyer. As a professional, I used to work 14 hours a day, and, of course, the time I could dedicate to my family (and cooking) was almost none.

Then fate brought us here, and finally I’ve found myself. All my background came up, and I realized that taking care of my family is the most satisfying job I could do, especially because it entails cooking healthy and good food!

So I started to practice what I learned when I was young, and surprised myself in making all those meals that characterized my youth.

Integration in a new society is not easy, but it was nice for us to discover how much Italians are loved abroad! And since every new person we have met asked me if I was a good cook, and told me that they love Italian food, well, I decided to share my Italian cooking culture and recipes with you!

Of course, you won’t need to be an expert to follow my recipes! What I’m writing about is our daily menus- recipes made with simple and few ingredients, most of the time cheap and healthy (because the food is not processed).

Plus, considering my passion for cooking, I will also share with you new recipe I discovered in magazines, websites, or shared by friends, and in this case I will always describe you the origin of my posts objects.

In addition, I promise not only to write about Italian food, but especially to give suggestions related to where and how to find the right ingredients and tools you will need. I really hope that you will enjoy my tips!

Connect to Silvia

Website: Italian Goodness
Facebook: Italian Goodness Facebook
Instagram: Beauty and Four Kids
Twitter: @silviatodesco81
Pinterest: Silvia Todesco

You can find all the recipes for a four course Italian meal in this file and also Silvia’s monthly posts. Italian Cookery with Silvia Todesco

Thanks for dropping in and I hope you will enjoy making this wonderful and authentic recipe.