Credit: I took some of these photos when my friend Carol Downes served them at her home

For 10-12 apple roses you need

Approximately 8 apples

50ml lemon juice

One pack store bought filo pastry (from frozen section)

Yoghurt mix for pastry, mix the following:

200ml plain yoghurt

100ml olive or canola oil

100ml water


250ml melted butter

For the apple and nut filling

3 of the above apples, peeled, cored and cut into chunks

25ml honey or sugar

5ml ground cinnamon

100g hazel or pecan or walnuts, coarsely chopped

A squeeze of lemon juice

To prepare

Use a regular muffin pan. Spray well with non-stick baking spray.

Set oven at 180°C

Defrost the filo by leaving it out of the freezer for a few hours.

The filling

Place the prepared apples in a stainless steel saucepan or a microwaveable bowl

Add the honey (or sugar), cinnamon and lemon juice

If using a saucepan add 25ml water

Cover and heat, stirring occasionally, until the apple has stewed and breaks apart

Stir in the nuts and set aside to cool

To handle the filo correctly follow the HOW TO tips here: Filo

To prepare the roses

Wash the apples and remove the core using an apple corer

Cut the apples in half

Slice each half into 2-3mm slices (they must be thin and flexible)

Place the sliced apples on a plate and sprinkle the lemon juice over

Cut the filo sheets lengthwise into 4 strips

Keep them covered with a damp cloth

Sandwich 2 strips together with a painted layer of yoghurt mix or melted butter between

Spoon a 2cm thick line of filling down the centre of the pastry strip.


Paint the side facing you with the mix again and now layer the apples overlapping with the peel edge extending about 5mm over the cut side of the pastry! Please refer to the photo!

Fold the pastry in half, with the overlapping apples extending. Paint the surface with the yoghurt mix or butter.

Roll it up

Place rolls in muffin pan, don’t worry about creating a ‘rose’ as it forms naturally when it bakes.

Bake at 180°C for 20 minutes

Remove from muffin pan to cool. If they cool in the pan they can become soggy!

To serve dust with icing sugar

I like to serve them straight from the oven, so if you like you can pop them back into the oven for 10 minutes to heat.

A spoonful of cream is all you need. Add a dusting of cinnamon on the cream. For adults you can add a dash of brandy to the cream