Peach Apricot Roses are mini pies filled with peach slices, apricot preserves, and cinnamon in the adorable shape of roses. They are the perfect combination of sweet from the apricot, tart from the peaches, and savory butter goodness from the pie crust. Then, we add just a sprinkle of powdered sugar on top and they look almost too beautiful to eat. These baked mini pies are showstoppers and are absolutely delicious!
While these are not hard to make, they can be somewhat time consuming due to making the pie crust from scratch. If you want to save time, feel free to purchase pie crust from the store.
Peach Apricot Roses Key Ingredients
The ingredients for these roses are very simple. They include the following:
Pie Crust
I love to make these with our homemade pie crust but if you need to save time, feel free to purchase store bought pie crust. (Our homemade pie crust is a double pie crust recipe.)
Peaches
I use fresh ripe yellow peaches in this recipe. We leave the skins on because the baking will completely tenderize them and they add a beautiful pink hue to the roses. You may peel them if preferred.
Apricot Preserves
Any kind of apricot preserves will work for the roses. I really enjoy these apricot preserves but feel free to use whatever kind you prefer.
Watch Our Quick How-To Video
Peach Apricot Roses Process
We have detailed instructions in the recipe that follows but this is a brief overview of how to make these mini pies along with helpful photos.
Pie Crust
Measure the flour and salt together with a whisk in a mixing bowl. Cut in shortening (Crisco) with a pastry cutter until crumbly and about the size of peas (do not overwork). Sprinkle in water 1 Tbsp at a time and mix until dough forms a ball. Split into two even balls. Press into round discs, wrap in plastic wrap, and refrigerate while slicing peaches.
Filling
Thinly slice the peaches into a medium bowl. I prefer to leave the skins on but you can peel them if you like. In a separate small bowl, add about ½ cup of apricot preserves and stir until it is easy to spread.
Assembly
Roll the refrigerated dough into two rectangles and cut into 10 inch by 2 inch strips. (I use a pizza cutter to slice them faster.) Gently spread a little apricot jam on one strip with a pastry brush, sprinkle a little cinnamon, and place a single row of sliced peaches on one side.
Fold the opposite side of the strip over the peaches to cover and then roll from one end to the other, forming a rose shape. Place into muffin liner and repeat until all strips are used.
Bake
Bake at 400 degrees for 25-30 minutes, or until crust is just turning golden brown and filling is bubbly. Remove from oven and let cool for 10 minutes. Cool completely on a wire rack. Prior to serving, dust with powdered sugar.
Should I let the Pie Crust chill in the refrigerator?
Allowing your pie crust to chill in the refrigerator prior to rolling it out is very beneficial. It aids in strengthening the structure of the crust by hardening the fats in the dough before baking. Additionally, it relaxes the dough’s gluten by giving it time to rest prior to rolling.
How long do these last?
Store roses in an airtight container in the refrigerator for up to 3 days.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Pie crust – It is important to use “ice cold” water when making your crust. The fat in the crust tends to warm as it is mixed with the flour. In order to achieve maximum flakiness, we need to prevent the fat from melting. Hence, the “ice cold” water. I typically fill a bowl with ice and water while collecting the rest of my ingredients so that it is nice and chilled when I am ready to begin. For more pie crust tips, please see our crust post.
- Time saver – If you would like to speed the process up a bit, feel free to purchase pie crust from the store.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Pastry Cutter – to cut Crisco into flour in crust
- Rolling Pin – to roll out pie crust
- Pizza Cutter – to cut crust into strips
- Kitchen Scale – precisely measure ingredients
- Pastry Brush – to spread preserves
- Muffin Tins – to bake roses
- Muffin Liners – to bake roses
- Cooling Racks – to cool roses and dishwasher friendly!!
If You Enjoyed These, Try Our
Peach Apricot Roses
Peach Apricot Roses are mini pies filled with peach slices, apricot preserves, and cinnamon in the adorable shape of roses. They are the perfect combination of sweet from the apricot, tart from the peaches, and savory butter goodness from the pie crust. Then we add just a sprinkle of powdered sugar on top and they look almost too beautiful to eat. These baked mini pies are showstoppers and are absolutely delicious!
Ingredients
- DOUBLE PIE CRUST:
- 2 2/3 cups (320 g) all-purpose flour
- 1 tsp salt
- 1 cup (184 g) Crisco
- 8-10 Tbsp cold water (ice water)
- FILLING:
- 4 medium peaches, thinly sliced
- Apricot Preserves
- Cinnamon
- Powdered Sugar
Directions
- Step 1 PREP: Preheat oven to 400 degrees Fahrenheit. Line muffin tins with liners.
- Step 2 PIE CRUST: Measure flour and salt together with whisk in mixing bowl. Cut in shortening (Crisco) with pastry cutter until crumbly and about the size of peas (do not overwork). Sprinkle in water 1 Tbsp at a time and mix until dough forms a ball. Split into two even balls. Press into round discs, wrap in plastic wrap, and refrigerate while slicing peaches.
- Step 3 FILLING: Thinly slice peaches into a medium bowl. I prefer to leave the skins on but you can peel them if you like. In a separate small bowl, add about ½ cup of apricot preserves and stir until it is easy to spread.
- Step 4 ASSEMBLY: Roll dough into two rectangles and cut into 10 inch by 2 inch strips. (I use a pizza cutter to slice them faster.) Gently spread a little apricot jam on one strip, sprinkle a little cinnamon, and place a single row of sliced peaches on one side. Fold the opposite side of the strip over the peaches to cover and then roll from one end to the other, forming a rose shape. (See photos in post above or video tutorial.) Place into muffin liner and repeat until all strips are used.
- Step 5 BAKE: Bake at 400 degrees for 25-30 minutes, or until crust is just turning golden brown and filling is bubbly. Remove from oven and let cool for 10 minutes. Cool completely on a wire rack. Prior to serving, dust with powdered sugar.
- Step 6 STORAGE: Store in an airtight container in the refrigerator for up to 3 days.
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