Rose Apple Pies

by Barry Lewis

Prep time
5 mins
Cook time
25 mins


pack of ready puff pastry
1 lemon
2 apples
strawberry jam
1tbsp bashed meringue pieces
icing sugar to dust

It’s the start of a new themed month and this one is….. Apples! Many of you have sent me a request to try out these rose apple pies before and this seemed like the perfect opportunity, they require a little bit of skill but with the right preparation are very easy.

Start off by getting a bowl of water and squeezing the juice of a lemon into it, this will help with our apples which we will move on to now.

Core, but do not peel the apples then slice them thinly, adding them to the lemon water to prevent them from discolouring. Once all your apples are ready (you need about 6-8 slices per pie) put the bowl in the microwave for around 4 minutes to soften them up, this is done to make them easier to wrap.

Cut your puff pastry into strip about 2.5 inches wide, and spread one side fully in the spread of your choice. I went for strawberry jam which works great with the apples and the sugar within the jam adds a nice sticky edge to the pastry. Line the apple slices slightly overlapping eachother all along the top half of the strip so they are sticking out, then fold up the remaining pastry to wrap around the apples – the video will show this step much better.

A little tip here is to drain off the apples and use some kitchen towel to pat dry the slices, if they are too wet the pastry will go soggy and not wrap well.

Roll the strip up carefully and you should form a rose shape, carefully sit this into a cupcake tin and repeat until happy. Bake at 180c / gas 4 / 350f for 25 minutes until puffed up. You could use an egg wash if you want a more golden look to the pastry.

Once cooled remove from the tin add a sprinkling of bashed meringue pieces and dust in icing sugar.

So good!