We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 375F. Butter a 12-cup muffin tin generously, including the sides of each cup.
In a food processor, combine cold cubed butter, flour, granulated sugar, brown sugar, salt, oats, and cinnamon. Pulse until the mixture looks like coarse crumbs. Refrigerate until needed.
Roll out each sheet of thawed puff pastry on a lightly floured surface just enough to smooth the seams. Cut each sheet into three 3-inch-wide strips (6 strips total).
Spread about 2 teaspoons of peach jelly down the length of each strip.
Arrange the peach slices along one long edge of each strip, overlapping slightly, so the top half of each slice extends above the edge of the pastry.
Fold the bottom half of each pastry strip up and over the peach slices, so one side overlaps the other and the bottom half of the fruit is tucked inside.
Starting at one end, roll each strip up tightly, keeping the peach edges facing up. Place each roll seam-side down into a buttered muffin cup.
Spoon the crumble mixture evenly over the top of each rose, pressing lightly so it holds on while baking.
Bake for 35 to 40 minutes, until the pastry is deep golden brown and the peaches have softened. Let cool in the tin for 10 minutes before removing.
Want to keep this recipe for later? We can email it to you!
Cold butter is key to the crumble; if it softens before baking, it turns into a paste instead of crumbs.
Butter the muffin tin generously to prevent sticking.
No need to peel the peaches; the skin softens completely in the oven.
If the puff pastry tears while rolling, press the torn section back together with a damp finger.
Assemble the roses up to a day ahead, cover, and refrigerate. Top with the crumble right before baking.
Can I use canned peaches?
Yes, well-drained canned peach slices work out of season. Pat them dry first to prevent sogginess.
What can I use instead of peach jelly?
Apricot preserves work in place of peach jelly and add a nice tartness.
Can I make this without a food processor?
Yes, use a pastry cutter or two forks to cut the cold butter into the dry ingredients until it looks like wet sand.
How do I store leftovers?
Keep cooled rosettes in an airtight container at room temperature up to 2 days, or refrigerate up to 4 days.
Can I freeze the rosettes?
Yes, freeze them in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350F for about 15 minutes.
