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Red Hot Rose Apples

These Red Hot rose apple tartlets are always a showstopper. Guests are impressed by how beautiful they look—and even more surprised at how easy they are to make. They’re perfect for weddings, Valentine’s Day, holiday dinners, Mother’s Day brunches, or any special gathering.

I created this version when planning a large Christmas dinner. My mother used to make candied whole apples stuffed with a cream cheese and walnut filling. I wanted the flavor of her old-fashioned recipe but in an elegant, bite-size presentation. After testing several mini tartlet recipes that looked great but tasted bland, I combined my mom’s red-hot cinnamon candy syrup with the delicate puff pastry rose technique. The result? A sweet, cinnamon-bright apple rose that guests happily took seconds of—and asked for the recipe.

These take a bit of prep but reward you with stunning flavor and presentation. They are best made ahead: you can assemble and freeze them, then bake just before serving for perfect results. Working assembly-line style with a helper speeds the process significantly.

Overview

These tartlets combine thinly sliced apples poached in a red-hot candy syrup, layered on apricot-brushed puff pastry, and rolled into roses. Bake them gently using a water bath below the tartlets to prevent burning, then finish with a drizzle of the reserved syrup and a light dusting of powdered sugar.

Ingredients

2 cups water
1 cup sugar
1 cup Red Hot candies
5 medium red, sweet apples (Gala, Red Delicious or Rome)
1 lemon
2 tablespoons flour
2 packages Pepperidge Farm puff pastry, thawed (each package contains 2 sheets)
2 tablespoons powdered sugar
Apricot preserves (for brushing)

Equipment

Half-sheet baking pans (two)
Cooling rack
Parchment paper
Aluminum foil

Preparation Steps

Thaw puff pastry at room temperature for about an hour.
Fill a bowl with water and add lemon juice to prevent apple slices from browning.
Cut apples in half, remove cores, and slice very thin (about 1/16–1/8 inch) with a mandolin if available. Place slices in lemon water while you prepare the syrup.
In a large saucepan over medium heat, bring water, Red Hot candies and sugar to a boil, stirring until mostly dissolved.
Reduce heat and carefully add drained apple slices. Cook uncovered 5–10 minutes until slices are tender and bend without breaking and have a red-pink color. Remove with a slotted spoon and drain. Reserve the poaching syrup.
On a floured surface, roll each puff pastry sheet to about 10 x 14 inches. Cut each sheet lengthwise in half, then into eight strips across to yield 16 long narrow strips total per sheet.
Warm apricot preserves with a tablespoon or two of water so it spreads easily. Brush a thin layer onto each pastry strip.
Lay 5–9 overlapping apple slices along the edge of each strip with the skin side slightly exposed out of the top of the strip.
Fold the bottom of the pastry up to create a pocket that holds the slices, then carefully roll the strip to form a rose. Tuck and seal the end.

Baking and Finish

These tartlets bake 50–60 minutes, so use a water bath system to prevent burning:

Place a half-sheet pan on the lower rack and fill halfway with water.
Set a rack into a second half-sheet pan and line the rack with parchment. Arrange the tartlets on the parchment, cover loosely with foil, and place this pan on the top rack directly above the water pan.
Bake at 375°F (190°C) for about 50–60 minutes. Start checking at 50 minutes for doneness; continue until pastry is fully cooked.
When done, remove and lightly drizzle reserved Red Hot syrup over the tartlets and dust with powdered sugar.

Make-Ahead and Storage

These freeze very well. Place assembled tartlets on a parchment-lined baking sheet, freeze until solid, then transfer to freezer bags with sheets of parchment between layers. Freeze the reserved poaching liquid as well. Thaw an hour or so before baking and follow the baking instructions above.

Once baked, tartlets are best eaten warm and crisp but are also delicious at room temperature. Store leftovers in an airtight container at room temperature for up to two days or refrigerated for up to three days; reheat briefly in the oven if desired.