Earl Grey Apple Roses

This Mother's Day, show your mum how much you care by making her these delicious Earl Grey apple roses.

Makes 6 roses


  • 1 Mazawattee Earl Grey tea bag
  • 1 cup of water
  • 2 red apples
  • 1 rectangular puff pastry
  • 4 tbsp sugar
  • 3 tbsp apricot preserve
  • Juice of 1 small lemon
  • Cinnamon


  1. Prepare the apples by washing them and cutting them in half. Remove the core and cut the apples in paper-thin slices. Leave the peel to give the red colour to the roses.
  2. Bring the water to a boil. Add the tea bag to the hot water and steep for 3 minutes. Remove the tea bag and leave to cool.
  3. In a medium pan, place the sliced apples along with ¾ cup of the tea and the juice of one small lemon. Add 4 tablespoons of granulated sugar and cinnamon. Simmer the apples for several minutes on a low heat to make them soft and easy to roll. The apple slices should be cooked just enough to bend without breaking.
  4. Unwrap the puff pastry over a clean and lightly floured counter (the puff pastry should have a rectangular shape). Cut the dough in to six strips, each about 5 cm tall.
  5. In a small bowl, place 3 tablespoons of apricot preserve with 2 tablespoons of water. Mix until combined.
  6. Spread a thin layer of preserve on each strip of dough.
  7. Preheat the oven to 180°C.
  8. Drain the apples. Arrange the apple slices on the dough by overlapping one another. Make sure the top (skin side) of the slices stick a little out of the strip.
  9. Fold up the bottom part of the dough.
  10. Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end by pressing with your finger, and place in a regular muffin pan. Make sure to grease and flour the pan if needed.
  11. Repeat the process for all six roses. Bake at 180°C for about 40 minutes, until fully cooked.
  12. Sprinkle with powdered sugar.


Note: These are best eaten right after baking, when warm and crisp. They can be stored in an air-tight container at room temperature for up to 2 days, or in the fridge for up to 3 days. 


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