In Purrsuit of Flavours ~ July Edition


Welcome to the July edition of “In Purrsuit of Flavours” where we  join our host “fur-iends” The Canadian Cats and the French boys over at Easy Weimaraner’s Blog. This month’s theme is “Fruit loose and Fancy free.” Here’s Norman to walk you through our take on fruit-apple roses.

Image from Cooking with Manuela  website

Thanks, mum. When you said we were going to make apple roses, I confess, I shook my head in disgust. Fruit, seriously? Barf. You know I’m not a fan of fruit, but being the good boy that I am, I thought “oh, all right,” I’ll do it for you because I know it makes you happy. As it turned out, I tasted a few of those apple slices and you know what…blimey…they were actually tasty.

There’s a old saying about eating an apple a day…well we’re gonna modernize that saying by combining apples with a cook’s best friend in the kitchen…puff pastry.  So let’s get started, shall we?


1 sheet of Pepperidge Farm puff pastry
2 red apples
Juice of half a lemon
1 TBSP flour to sprinkle the counter
3 TBSP of apricot preserves
Powdered sugar for decoration (optional)

Image from  Cooking with Manuela website

Thaw the puff pastry at room temperature. Prepare a bowl half filled with water and the lemon juice. Cut the apples in half and core. Next, cut the apples into paper-thin slices (leaving the peels on) and place slices into the water/lemon to keep them from turning brown.

Microwave the apple slices to make them slightly soft and easy to roll. They should be cooked just long enough to bend without breaking. I think I did mine for a little more than 3 minutes.

Unwrap the puff pastry over a clean and lightly floured counter. Roll the dough into a rectangular shape approximately 12 x 9 inches (30 x 22 cm). Cut into strips, each about 2 x 9 inches (5 x 22 cm).


Here’s a close up of the top edge

In a small bowl, mix the apricot preserves with 2 TBSP of water. Microwave for about a minute to make the preserves easier to spread a thin coating on each strip of dough. Arrange apple slices on one edge, overlapping one another but make sure the skin side sticks out a bit. Fold the bottom part up on to the dough’s edge. Starting at one end, carefully roll the dough, keeping the apple slices in place. Seal the edge and place in a greased, regular muffin tin. Bake at 375ºF (190ºC) for about 40-45 minutes until fully cooked. Sprinkle with powdered sugar when slightly cooled.


These are best eaten while still warm and crisp but they can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days. You can warm them up in the oven before serving.

Mum can enjoy the finished product; I’ll just happily munch on the leftover apple slices. My Ninja sister who detests fruit even more than me, just doesn’t realize what she’s missing.

So there you have it. A pretty and reasonably easy to make dessert using tasty fruit with just a couple ingredients.


Live, love, bark!  🐾

49 thoughts on “In Purrsuit of Flavours ~ July Edition

    1. You got that right! Nothing quite like the tasty of a juicy apple with some apricot preserves coating it, all wrapped up nicely in a flaky puff pastry. I’m drooling just thinking about them! 😄

    1. Thanks. It’s fun to make these and see people’s reaction to how pretty they are. Plus they’re delightfully tasty with the bonus of not being a heavy desert in summer.

    1. Don’t sell yourself short-it was far easier than I ever managed and I can barely tie shoes! 😆

    1. They’re a nice way to top off a meal. Light but tasty. Plus they’re so darn pretty.

  1. Lulu: “Those are so pretty, it’s almost a shame to eat them! But Dada says he still would!”
    Charlee: “Dada is unconcerned with preserving aesthetic beauty, I guess …”

    1. They are really pretty and look fancy for a dessert. They aren’t hard to make, just a little challenging when slicing thin (I should have gotten out the mandoline instead of trying to slice with a knife-it’d have been much easier). Wish I could help you out with the grain-free puff pastry. Maybe Pinterest has a recipe (or 87)? 🙂

  2. Apples seem to be a popular fruit today. I wish I could eat those, but I think I will just devour them with my eyes. Oh no, my tummy is still growling!

  3. These are so pretty that I will have to make them. No problem slicing the apples on a mandolin…but i’ll have to make my own puff pastry as it is all but unobtainable here in the shops. So I’ll make a bulk lot and freeze the rest.

    1. When you finally get around to making them, I’ll be happy to provide an assessment and critique gratis. You have my address.

        1. I can only imagine. I watched one of those cooking shows where the contestants had to make puff pastry from scratch for a dessert. I’d have walked off the show mid-episode if I would have had to do that. Lots of work…even if sinfully tasty and worth it.

    1. They make a nice fancy dessert that’s pretty easy to make. Win-win in my books!

  4. I remember seeing this recipe somewhere. Thanks for the reminder. I’ll have to make them for the next BBQ!! But bring them uncooked 😉

    1. They always manage to garner lots of oohs and ahhs and are perfect to any get-together.

          1. You do have a point with that one… (Like Iain’s Wellington that even had vegetarians’ mouths watering…)

  5. Great job, Norman and they look so very good. I think I’ll try this.

    Have a woof woof day, Norman. Scritches to you both, a smooch to you and a hug to mom. ♥

    1. You’ll be glad you made these. They’re so pretty and a nice tasty dessert that isn’t too sweet. Great for summer get-togethers.

    1. Bwahahaha. If she can slice apples thinly enough, the puff pastry will do the rest. 🤣

Feel free to bark your thoughts...but no growling please.

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