A few of days ago I bought by mistake a box of vegan puff pastry so I decided to prepare a vegan dish. I sliced the potato with the mandolin slicer, I prepared a spice mix blending sea salt, fresh rosemary and chimichurri blend and I shaped the puff pastry and potato slices into roses. I baked the roses in a muffin tin greased with vegan butter spread. For a non-vegan version these beautiful and yummy roses , use regular puff pastry, brush with a slightly beaten egg before baking and grease the muffin tin with melted unsalted butter.

Make these savory roses as appetizer for Valentine’s Day dinner.

Buon Appetito!

Photo by Ale Gambini – BreadLoveAndDreams.com

Yields : 3 potato roses

Difficulty : easy

Prep Time : 15 min.

Cook Time : 35 min.


1 sheet vegan puff pastry, thawed

1 potato

1 tablespoon spice mix (chimichurri blend, rosemary, sea salt)

2 tablespoons Extra Virgin Olive Oil

vegan butter spread, to grease the pan


Preheat oven at 350 F degrees.

Peel, wash, pat dry the potato then slice it with a mandolin slicer as thin as possible.

Meanwhile put spice mix and olive oil in a bowl and combine then add the potato slices to the mixture and blend all the ingredients.

On a floured work surface, slightly roll the thawed puff pastry .

Cut into three rectangles.

Lay the potato slices along the length of each puff pastry rectangles, leaving 1 inch of the pastry uncovered.

Fold the empty puff pastry over the potatoes and  roll into a spiral. Seal the roses by pinching the puff pastry.

Brush three cups of a muffin tin with vegan butter spread.

Place the potato roses in the tin.

Bake for 35 minutes.

Enjoy warm.




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