Puff Pastry Peach Roses with Apricot Jam – VIDEO RECIPE

Puff Pastry Peach Roses with Apricot Jam is a unique twist on puff pastry with fragrant slices of juicy peaches and a dusting of powdered sugar.

This simple recipe will guide you through each step, making it easy and effortless to create this mouthwatering dessert.

These sweet roses will simply melt in your mouth, bursting with delightful flavors.

Puff Pastry Peach Roses with Apricot Jam

Prepare to be captivated by this irresistible treat that is both simple to make and visually stunning!

While you can certainly make these delightful puff roses with apples, peaches are a breeze to work with.

Unlike apples, peaches don’t require to be soaked in lemon juice beforehand. Or to be prepared in a microwave.

Simply slice these fruits thinly, and they will remain flexible and intact when rolled.

Puff Pastry Peach Roses with Apricot Jam

Wondering what to do with store-bought puff pastry? Look no further!

This recipe is perfect for making crispy, flaky rolls filled with a sweet surprise.

The magical combination of sweet peaches and the rose-shaped presentation will surely impress your guests.

These puff pastries, adorned with slices of fragrant peaches, will serve as a beautiful centerpiece for any family celebration.

Puff Pastry Peach Roses with Apricot Jam

These fabulous Puff Pastry Peach Roses with Apricot Jam have a tasty filling.

It perfectly complements the overall composition of this dessert.

The pastry sheets are brushed with apricot jam and delicately sprinkled with lemon zest.

This simple filling adds a delightful sweetness of summer fruits, along with a refreshing citrus aroma.

So why wait? Indulge in the delightful experience of creating and savoring these pastries.

Your taste buds will thank you, and your guests will be left in awe of your culinary skills.

Puff Pastry Peach Roses with Apricot Jam – VIDEO RECIPE

Puff Pastry Peach Roses with Apricot Jam

how to cook Puff Pastry Peach Roses with Apricot Jam?


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First, preheat your oven to 200°C (400°F). Then, grab those juicy peaches and slice them in half lengthwise. Don’t forget to remove the pits! Now, take those halves and slice them up nice and thin.

TIPS: If you want to effortlessly remove the pit from peaches, here’s a simple method. Start by cutting the fruit in half lengthwise, right down to the pit. Then, rotate one half around its axis. Voila! The pit should come out smoothly, leaving you with perfectly pitted peaches.

TIPS: When it comes to baking, it’s best to use firm varieties of peaches or slightly underripe fruits. This way, they will maintain their shape and texture in your finished baked goods. Alternatively, nectarines can also work well in this recipe.


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Next, crack one egg into a small bowl and give it a light beating with a fork.


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Now, it’s time to work with the puff pastry. Make sure it’s defrosted according to the package instructions. Lay it out on a floured surface.

TIPS: If you’re looking for recommendations on working with puff pastry and three different ways to defrost it, check out our informative articles: “How to Thaw Frozen Puff Pastry“, “How to Bake Frozen Puff Pastry in Oven“, and “Tips How to Make Puff Pastry Recipes“.


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Next, roll it into a rectangle. Cut some strips that measure 5 cm by 25 cm. If you want to be precise, grab a ruler to help you out.

TIPS: To cut your puff pastry, you can use a regular sharp knife or a pizza cutter. Both will do the job just fine.

TIPS: If cracks appear while you’re working with puff pastry, don’t worry! Simply moisten them with a little water and then press down with your fingers to bring the dough back together. Easy peasy!


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Take those strips and spread some delicious apricot jam on each one. Sprinkle some lemon zest on top for an extra zing.

TIPS: For a more even spread of jam, try warming it slightly over a pan of simmering water or in the microwave. This will make it easier to work with and ensure a consistent distribution.

TIPS: To make spreading jam over the dough a breeze, use a silicone pastry brush. It’s the perfect tool for the job and will give you a smooth and even application.


Puff Pastry Peach Roses with Apricot Jam

Now, grab those peach slices and lay them on one half of the jammy dough, overlapping them slightly.


Puff Pastry Peach Roses with Apricot Jam

Fold the dough strip in half lengthwise, and give the outer strip a nice brush with the beaten egg. Roll it up into a beautiful rose, making sure the greased side is facing inward. Repeat this process for the rest of the roses.

TIPS: To apply the egg mixture, it’s handy to have a special pastry brush. But if you don’t have one, no worries! You can simply use the tip of a folded paper towel or even just brush the dough with your finger.


Puff Pastry Peach Roses with Apricot Jam

Now, it’s time to bake these beauties! Grease a 6-piece muffin tin and line it with parchment paper. Pop those roses in it.

TIPS: Another suggestion is to grease the muffin tin with butter and sprinkle it with flour. Alternatively, you can use paper muffin cups. Both methods work like a charm!


Puff Pastry Peach Roses with Apricot Jam

Let these roses bake in a preheated oven at 200°C (400°F) for about 30-40 minutes. The aroma will drive you crazy!

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.


Puff Pastry Peach Roses with Apricot Jam

Once they’re done, take them out of the muffin tin and remove the parchment paper. Place them on a wire rack to cool slightly.


Puff Pastry Peach Roses with Apricot Jam

And to add that finishing touch, sprinkle some powdered sugar on top. Voila! You’ve got yourself some delectable Puff Pastry Peach Roses with Apricot Jam. Enjoy!

Puff Pastry Peach Roses with Apricot Jam


  • Puff pastry – 1/2 pack (250 g)
  • Peaches – 2 pcs. (350 g)
  • Apricot jam – 2 tbsp. (40 g)
  • Lemon zest – 1 tsp. (4 g)
  • Eggs – 1 pc. (50 g)


  • Powdered sugar

Cooking steps:

  1. Cut the peaches in half lengthwise and remove the pits. Cut the halves into thin slices.
  2. Place eggs in a small bowl and beat lightly with a fork.
  3. Place the puff pastry, defrosted according to package instructions, onto a lightly floured work surface. Roll out the dough into a rectangle, cut 5 cm by 25 cm strips.
  4. Spread each strip of dough with apricot jam and sprinkle with lemon zest on top. Place the sliced peach overlapping half of the jam-smeared dough.
  5. Fold the dough strip in half lengthwise, brush the outer strip with a thin layer of beaten egg. And roll into a roll with the greased side facing inward. Make the rest of the roses in the same way.
  6. Place the resulting roses into a muffin tin with 6 cups, greased and lined with parchment paper. Bake in an oven preheated to 200°C (400°F) for 30-40 minutes.
  7. Remove the finished roses from the muffin tin, remove the parchment paper, place on a wire rack, cool slightly, sprinkle with powdered sugar.


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