• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » American Favorites » Desserts » Easy Peach Puff Pastry Roses

Easy Peach Puff Pastry Roses

By: Rosemary Published: July 3, 2019

Jump to Recipe Print Recipe

Puff Pastry Roses are the perfect easy dessert to wow your guests or family. Make them with peaches and a little brown sugar for a delicious Summer recipe idea.

Table of Contents

  • Easy Peach Puff Pastry Roses
  • How to make Puff Pastry Roses
  • More Peach Recipes you may enjoy!
      • Never Miss a Recipe!
  • Can the Pastry Roses be made ahead?
  • How to Store Puff Pastry Roses
  • Easy Puff Pastry Roses
    • Equipment
    • Ingredients  1x2x3x
    • Instructions 
      • * Depending on your oven, start checking at about 25 minutes, if the tops of the peaches start to brown too much cover them with foil and continue baking.
    • Nutrition

peach puff pastry roses on a black cake standEasy Peach Puff Pastry Roses

Puff pastry is something that I usually always have in the fridge. I love using it to make this Savory Pancetta Asparagus Quiche  or this delicious Puff Pastry Tiramisu or why not make your own Homemade Puff Pastry?

Usually these Puff Pastry Roses are made with apples but since I had some peaches hanging around I thought they would make the perfect substitution.

And believe me if your family is anything like mine, especially the Italian they will be gone in minutes.

a puff pastry rose up close

How to make Puff Pastry Roses

  • The first thing I did was unroll the dough and give it a few gently rolls with a rolling pin to help flatten it out.
  • Brush it with a little melted butter and I sprinkled it with a cinnamon sugar combination.

puff pastry with melted butter and cinnamon sugar

  • Cut the dough into 6 even strips about 2 inches wide.
  • Slice 1-2 peaches very thin, if the peaches are large then one might be enough. Do not peel the peach.
  • Place about 7-10 peach slices lengthwise in a straight line, halfway down, and overlapping slightly, on each strip of dough (see photo).

how to make puff pastry roses, sliced peaches on the pastry and folded over

  • Fold up the bottom of the dough and tightly roll the dough to form a rose shape.
  • Seal the edges with a little water so they stick.
  • Place each Rose tart in a greased and floured muffin tin and bake. Let cool to warm.
  • Dust with a little powdered sugar before serving.

More Peach Recipes you may enjoy!

Classic Bellini Cocktail Recipe

Italian Peach Crumb Cake

Creamy Fresh Peach Ice Cream

how to make puff pastry roses, rolled up and placed in muffin tin

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    Can the Pastry Roses be made ahead?

    The roses can be assembled a day ahead and placed in the muffin tin, just wrap tightly with plastic and refrigerate.

    How to Store Puff Pastry Roses

    These tarts are best eaten warm right after baking and dusted with a little powdered sugar.

    They can be stored in an air-tight container at room temperature for up to two days.

    Or you can store them in an air tight container in the refrigerator for up to three days.

    If you want you can always warm them up a few minutes either in the oven or quickly in the microwave.

    So if you are looking for something quick, easy and delicious I hope you give these Peach Puff Pastry Roses a try and let me know what you think. Enjoy! And to my American readers have a Happy 4th of July.

    a puff pastry rose up close

    peach puff pastry roses on a black cake stand

    Easy Puff Pastry Roses

    Rosemary Molloy
    Puff Pastry Roses are the perfect easy dessert to wow your guests or family. Make them with peaches and a little brown sugar for a delicious Summer recipe idea.
    5 from 5 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 6 servings
    Calories 61 kcal

    Equipment

    • muffin tin

    Ingredients
      

    • 1 roll puff pastry
    • 1 tablespoon butter melted
    • 3 tablespoons granulated sugar
    • 1 teaspoon cinnamon
    • 2 peaches thinly sliced

    Instructions
     

    • Pre-heat oven to 350F (180C). Grease and flour a 6 medium size muffin tin.
    • In a small bowl whisk together the sugar and cinnamon, set aside.
    • Unroll the puff pastry dough and give it a few gently rolls with a rolling pin to help flatten it out.
    • Brush the dough with the melted butter and sprinkle with the cinnamon sugar combination.
    • Then cut the dough into 6 even strips about 2 inches (5 cm) wide. Place about 7-10 peach slices lengthwise in a straight line, halfway down, and overlapping slightly, on each strip of dough (see photos).
    • Fold up the bottom of the dough over the slices and tightly roll the dough to form a rose shape. Seal the edges with a little water so they stick. Place each Rose tart in the prepared muffin tin and bake for approximately 35 minutes*. Let cool to warm then dust with powdered sugar before serving. Enjoy!

    * Depending on your oven, start checking at about 25 minutes, if the tops of the peaches start to brown too much cover them with foil and continue baking.

      Nutrition

      Calories: 61kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 17mgPotassium: 95mgFiber: 1gSugar: 10gVitamin A: 220IUVitamin C: 3.3mgCalcium: 6mgIron: 0.1mg
      Keyword peach puff pastry roses, puff pastry dessert, puff pastry roses
      Tried this recipe?Let us know how it was!

      Share

      Share
      Pin
      Email

      Subscribe Today

      Never Miss a Recipe!

      Subscribe today and receive my free e-book of recipes!

        We won't send you spam. Unsubscribe at any time.


        Desserts, Donuts & Pastries, fruit, Summer, Tarts & Pies

        Related

        Comments

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




          This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. Donna Parla says

          January 26, 2023 at 11:54 pm

          Hi Rosemary,

          Can you use frozen peaches for this receipe? Also the thick Italian beef stew was excellent.. I am making it for the 2nd time, my husband and I love it!!

          Donna

          Reply
          • Rosemary says

            January 27, 2023 at 10:22 am

            Hi Donna, yes you can use frozen peaches, I would probably thaw and towel dry them before using. Thanks glad you enjoyed the stew. Take care and have a great weekend!

            Reply
        2. Ashlyn says

          July 26, 2021 at 7:17 am

          Love this recipe, but mine keep ending up doughy/raw in the middle, and the middle does not pop up like your pictures. Any suggestions as to why this may have happened or how to fix it? So far i have tried leaving it in the oven for 40min, patting the peach slices dry, using less butter, but little improvement with all of these even put together. (I tend to make new recipes in small batches at a time ti make adjustments without “wasting” as much)

          Reply
          • Rosemary says

            July 26, 2021 at 11:43 pm

            Hi Ashlyn, maybe cover it in foil for the first half of baking to make sure that it does bake on the inside and doesn’t brown too much. Let me know how it goes.

            Reply
        3. Ian B. says

          July 12, 2020 at 4:45 am

          5 stars
          A very easy and clever way of making pastry roses.

          I used red apple and they looked and tasted great.

          Reply
          • Rosemary says

            July 12, 2020 at 6:16 pm

            Hi Ian, thanks, and apples are a great too! Take care.

            Reply
        4. Cindy says

          December 21, 2019 at 11:24 pm

          I’m looking for a Italian cream a friend made. She is gone and I would like to make the Italian cream she made, with milk, flour sugar, cooked and add cinnamon oil. When Cooled with cling wrap, ready for cannolis. Thank you for your time and any info you send,cindy

          Reply
          • Rosemary says

            December 22, 2019 at 9:13 pm

            Hi Cindy, I have never baked or used cinnamon oil, I suppose you could make this pastry cream and substitute the vanilla with the cinnamon oil. Let me know if you do make it. https://anitalianinmykitchen.com/italian-pastry-cream/

            Reply
        5. linda shapiro says

          July 13, 2019 at 1:06 pm

          HI Rosemary, these look great – I will probably make this later today if I find some ripe peaches. Question: is it 35 minutes to Bake? Thanks, Hope you are having a Wonderful Weekend.

          Reply
          • Rosemary says

            July 13, 2019 at 2:20 pm

            Hi Linda

            Yes 35 minutes to bake, but depending on your oven, start checking at about 25 minutes, if the tops of the peaches start to brown too much cover them with foil and continue baking.

            Reply
        6. Maria coucom says

          July 4, 2019 at 4:50 pm

          5 stars
          Beautiful

          Reply
          • Rosemary says

            July 4, 2019 at 11:42 pm

            Thanks Maria. Have a great weekend.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

        Most Popular

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Pieces of fudge on parchment paper.

        Old Fashioned Chocolate Fudge

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        5 stacked lemon cookies.

        Italian Lemon Cookies

        Filter By Date

        Readers Favorite Trending Recipes

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Blueberry strudel on a black plate.

        Easy Ricotta Blueberry Strudel

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        Homemade Potato Gnocchi

        Ingredients.

        • Beef
        • Chicken
        • Chocolate
        • Eggs
        • Fish & Seafood
        • Pasta
        • Pork

        Course.

        • Appetizers & Snacks
        • Breakfast / Brunch
        • Drinks
        • Lunch
        • Main Dish

        Browse.

        • About Me – Rosemary Molloy
        • Contact
        • Disclosure/Privacy
        • Recipe Index
        Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
        Design by Pixel Me Designs