Recipe courtesy of Jeff Danzer

Canna-Caramel Apple Roses

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  • Level: Advanced
  • Total: 4 hr 40 min (includes refrigeration time)
  • Active: 40 min
  • Yield: 12 servings
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2 cups pomegranate juice

1 teaspoon lemon juice

1 teaspoon rosewater

3 red apples

1 Fuji apple

1 cup bourbon

1/4 cup maple syrup

1/2 teaspoon ground cinnamon

1 tablespoon unsalted butter, for greasing

1 pound puff pastry dough

All-purpose flour, for dusting

2 tablespoons apricot preserves

1/4 cup cannabis infused caramel sauce

Confectioners' sugar, for dusting

1/2 cup caramel sauce


  1. Mix the pomegranate juice, lemon juice and rosewater in a large bowl. Core the red apples, cut them in half lengthwise and then use a mandoline to thinly slice the apples. Place the apple slices into the pomegranate juice mixture. Refrigerate for 4 to 12 hours.
  2. Peel, core and slice the Fuji apple into three 1-inch wheels.
  3. Add the bourbon, maple syrup, cinnamon and Fuji apple wheels to a small saucepot and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 15 minutes. Allow the mixture to cool and then refrigerate for 4 to 12 hours.
  4. Preheat the oven to 375 degrees F. Butter a 12 cup-muffin tin.
  5. Remove the red apple slices from the pomegranate juice mixture and set them on paper towels to dry. 
  6. Cut the puff pastry dough into twelve 1/4-inch strips. Pick up one strip of dough from both ends and pull to elongate to just short of shoulder width. Place the stretched dough on a lightly floured surface.
  7. Spread 1/2 teaspoon of the apricot preserves along each dough strip. Place 8 to 10 red apple slices, slightly overlapping one another, on the top half of each dough strip. Drizzle 1 teaspoon of the cannabis infused caramel sauce down the center of each dough strip. Fold the bottom half of the dough up to sandwich the apples and caramel in the middle. Carefully roll each strip in a spiral to create a rose shape and place in the prepared muffin cups. Bake until the dough is golden, 25 to 45 minutes. Let cool and then dust with confectioners' sugar.
  8. To plate, stack the poached apple wheels on a plate and top with the caramel sauce. Place the finished apple rose onto the center of the caramel covered poached apples. Serve immediately.

Cook’s Note

If serving with cannabis infused caramel, garnish with a cannabis leaf.

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