Big Green Egg Baked Apple Roses

A beautiful, delicate take on baking apples that are perfect for your loved ones.



  • large red apples 
  •  Juice of half a lemon 
  • 2 tablespoons (30 ml) brown sugar 
  • 1/4 cups (60 ml) butter, melted 
  • 1 teaspoon (5 ml) ground cinnamon 
  • 1/4 teaspoons (1.3 ml) nutmeg 
  • sheet puff pastry, thawed 
  • egg 
  • 2 teaspoons (10 ml) water 
  • 1/4 cups (60 ml) powdered sugar 


Step 1

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.

Step 2

Cut the apples into 1/8 inch (0.3 cm) slices and sprinkle with lemon juice to prevent browning. Microwave the apple slices for 45 seconds or until they are soft and pliable.

Step 3

Roll the puff pastry sheet into 9x12 inch (30 cm) rectangle with an 1/8 inch (0.3 cm) thickness. Cut 6 2 inch (5 cm) wide stripes of dough.

Step 4

Mix the sugar, cinnamon, and nutmeg. Spread the melted butter over the dough; top with a generous amount of sugar mixture. Place apple slices along one long edge of the dough, about 1/4 inch (0.6 cm) beyond edge of dough, overlapping slices slightly. Fold the bottom of the dough over the apples.

Step 5

Beat the egg and water together and paint the surface of the dough with the egg wash. Sprinkle the apples and dough with more of the sugar mixture.

Step 6

Roll the dough to form the rose shape. Seal the roll with the end of the dough strip. Repeat for all the dough strips and place in a prepared muffin tin. Bake for 45 minutes, or until the apples are golden. Sprinkle with powdered sugar and let cool 5 to 10 minutes. Serve warm.

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