How to Bake Apple Roses

This week we are featuring the flavors of fall! We've been feeling the cooler, drier air and the changing colors of the leaves. I don't know about you, but these changes really enhance my senses and have me crave sweet and spice-infused recipes. The recipe below features local apples and products. We particularly enjoy local apples from Scott Farm in Dummerston, VT. We have assorted varieties of apples for all kinds of recipes. Scott Farm is listed on the National Register of Historic Places, and has been in active cultivation since 1791.  At Scott Farm this has meant revitalizing the entire farm operation from orchard to farmhouses to barns.

We're also feature Sidehill Farm Peach Jam, not to be confused with the Sidehill Farm Yogurt in Hawley, MA. This charming farm provides us with a wide-variety of jams and other assorted products. At Sidehill Farm they take pride in preserving the taste of homemade jam using the same methods our great grandmothers used to assure there is more fruit, and therefore more flavor in every bite. Sidehill Farm’s gourmet jams, preserves and pure Vermont maple toppings make a fabulous gift made in Vermont. 


  1. Remove the core and thinly slice the apple.

  2. Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes.

  3. Cool the bowl in some ice water. Pat dry the apple slices and set aside.

  4. Roll out the puff pastry and cut into 4 even strips.

  5. Spread cream cheese and sprinkle sugar onto the puff pastry strips.

  6. Arrange the apple slices and sprinkle cinnamon on top.

  7. Fold the pastry puff in half lengthwise and roll them up. Place in greased muffin tins.

  8. Bake for 40 minutes at 375 degrees.


Adapted from 

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