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.
Easy Peach Puff Pastry Roses
Easy Peach Puff Pastry RosesPuff 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.
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.
- 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).
- 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
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.
Easy Puff Pastry Roses
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!
Donna Parla says
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
Rosemary says
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!
Ashlyn says
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)
Rosemary says
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.
Ian B. says
A very easy and clever way of making pastry roses.
I used red apple and they looked and tasted great.
Rosemary says
Hi Ian, thanks, and apples are a great too! Take care.
Cindy says
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
Rosemary says
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/
linda shapiro says
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.
Rosemary says
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.
Maria coucom says
Beautiful
Rosemary says
Thanks Maria. Have a great weekend.