Apple & Cheddar Flower Puff Pastries

Recipe Creator: Bothwell Cheese

These beautiful sweet and savoury Apple & Cheddar Flower Puff Pastries made with our Lactose Free 18-Month Old Cheddar are perfect for Mother's Day or weekend brunch. It's easier to make than it looks and only requires 6 ingredients!


  • 2 apples, cored and ⅛” sliced
  • 2.5 tbsp. lemon juice
  • 1 tbsp. cinnamon
  • 2.5 tbsp. brown sugar
  • 100g Bothwell Lactose-Free 18 Month Old Cheddar, grated
  • 2 sheets of puff pastry, rolled into 10”x 10” square


  1. Preheat oven to 375° F. Prepare two sheet pans by lining with parchment paper and
    set aside.
  2. In a small/medium saucepan combine sliced apples, lemon juice, cinnamon and brown
    sugar and let marinate for 5 minutes.
  3. While apples are marinating cut each puff pastry sheet into 5 strips (2” each).
  4. On low/medium heat, heat the apple mixture for about 5 minutes to soften the apples, but
    do not fully cook them.
  5. Divide the cheese equally on the 10 strips of puff pastry by sprinkling it lengthwise on
    the top ½ of the pastry.
  6. Layer the apples on the same side of the pastry with the cheese so they are about ½ way
    on the pastry and the skin side is outside of the pastry. Overlap the apple slices and
    continue till the length of the pastry is covered (about 8-10 apples).
  7. Fold the bare pastry over the top of the cheese and apples so the bottom of the apple
    slices are between the pastry layers.
  8. Roll the puff pastry and apples creating a rosette, tucking the end of the pastry under the
    now rolled rosette, to prevent it from coming apart while baking. Place rosettes on the
    prepared baking sheets.
  9. Bake rosettes for 30 to 35 minutes or until pastry is golden and cooked through.
  10. Serve immediately and enjoy!