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Apple Rose Pie

Portion: 12 Apple Rose Pies
Preparation time: About 20 minutes to prepare, plus 45 minutes to bake


  • 1 sheet of puff pastry, thawed
  • 2 red apples
  • Lemon juice (1/2 lemon)
  • 3 tablespoons of apricot preserve
  • Cinnamon
  • Powdered sugar for decorating (optional)


1 Thaw the puff pastry at room temperature and preheat the oven to 375ºF/190ºC, grease, or line the base of a regular muffin tray.
2 To make the base of the apple rose pie, use a cookie cutter to cut a pastry circle that fits perfectly into the 12 Cups muffin pin.
3 Half fill a microwave safe bowl with water and lemon juice. Core the apples and cut them in half and then paper-thin slices. Immediately place the sliced apples into the water and lemon juice to prevent discoloration.  
4 Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll without breaking.
5 Roll the dough to about 12 x 9 inch (30 x 22 cm). Cut the dough in 6 strips, each about 2 x 9 inch (5 x 22 cm).
6 In a microwave safe bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute and spread a thin layer of preserve on each strip of dough.
7 Drain the apples.
8 Arrange the apple slices on the dough strips, overlapping one another with the top (skin side) of the slices peeping a little past the top of the pastry. Sprinkle lightly with cinnamon.
9 Fold up the bottom part of the dough to cover the bottom of the apples.
10 Starting from one end, carefully roll the dough. Seal the edge at the end and place in a regular muffin cup.
11 Do the same for all 6 roses. Bake in the preheated oven for about 40-45 minutes, until golden.

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