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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC


Plum Rose Cups

Here’s a pretty confection ~ plummy roses, wrapped up in sweet, scented crust. With no refined flour, refined sweeteners, eggs, oils or butter, fruit rules the day! We use it to sweeten the dough, to shape into rose petals, and to glaze the tarts. Plum rose cups make a toothsome, low-emissions dessert, snack, or even breakfast. Peach, nectarine, and pluot roses are also equally delicious. They’re a great way to get kids of all ages to eat more fruit. With only 30 calories, plums are an excellent source of fiber, antioxidants, vitamins A, C, and K, as well as potassium, copper, and manganese.


Prep 50 minutes                                  

Bake 40 to 50 minutes                                  

Makes 12 roses



1 12-ounce carton frozen apple juice concentrate, reduced



10 or 11 mixed red and black plums

Fruit-sweetened peach or apricot fruit spread



½ cup date paste from ¾ cup pitted dates, microwaved and blended

2 tablespoons golden flaxseed, freshly ground  

½ teaspoon Ceylon cinnamon, freshly ground

¼ teaspoon green cardamom seed, freshly ground

1½ cups buckwheat flour, plus more for dusting  

2 tablespoons arrowroot

1 teaspoon sodium-free baking powder

¼ teaspoon nutmeg, freshly grated

½ cup sweet potato pulp from 1 sweet potato, microwaved

1 teaspoon ground or whole vanilla seeds or hazelnut extract

¼ teaspoon food grade rose water



  1. Select fruits of a similar size.
  2. Use fruits that are ripe but not soft to slice uniformly with a mandolin.


Make Apple Glaze

  • Empty the juice concentrate into a saucepan and bring to a simmer. Reduce the juice by half, about 20 minutes. The reduction is ready when it lightly coats the back of a teaspoon. The glaze will continue to thicken slightly as it cools. Store any excess apple glaze in the freezer for up to 3 months.


Prep the Fruit

  • Cut the plums in half and remove their pits. Use a mandolin cut the plums in thin 1/16-inch slices.


Make the Dough

  • Place dates in a small bowl, just cover with water, and microwave for 2 minutes. Cool. Process both the fruit and soaking water in a high-speed blender until very smooth.
  • Use a coffee grinder to first grind the flaxseed into a powder, next the Ceylon cinnamon, and lastly the green cardamom.
  • Combine the ground flaxseed, cinnamon and cardamom powders, buckwheat flour, arrowroot, and baking powder in the bowl of a food processor. Use a nutmeg rasp to grate nutmeg over the bowl. Pulse several times to blend the dry dough ingredients.
  • Add the date paste, sweet potato pulp, vanilla seeds or hazelnut extract, and rose water. Run for about 1½ minutes or as long as needed for the dough to gather into a moist ball. If it fails to gather because the mix is too dry, add more sweet potato pulp and try again. If the mix is too wet, add a bit more buckwheat flour.
  • Transfer the dough to a bowl and cover with a lid or plastic wrap.


Make Rose Cups

  • Divide the dough in two, returning half to the bowl. Cover it to prevent drying.
  • Lightly dust a cutting board with buckwheat flour and roll out the other half of dough into a rectangle 3/8-inch thick.
  • Using a pastry wheel, pizza wheel, or a knife, cut the dough into strips that measure 2½ by 7 inches. 
  • Spread a thin coat of fruit spread on top, leaving a half-inch clean edge along one of the short sides.
  • On the cutting board lay down 9 slices of fruit, overlapping the slices by ½ inch.
  • Very gently roll up the fruit, using both hands to hold the roll together. This creates a rose.
  • Position the plum rose over the end of the dough rectangle that is coated to the edge with fruit spread.
  • Rest the bottom half of the rose on the dough slab with the upper half extending above the dough, resting on the board. Roll the dough up to encircle the rose firmly in a tube of dough. Overlap the dough enough to be able to press the edge down firmly to seal the tube.
  • You should now have a fruit rose, encircled by a tube of dough, with half of its petals extending above the cup. To create a cup, pinch the dough together to seal the bottom, and push the sealed bottom upward and into the tube towards the fruit. This closes the bottom of the cup and creates a flat base to support the plum rose as it bakes.
  • Repeat Steps 2 through 9 to create 11 more plum rose cups.


Bake the Cups

  • Preheat oven to 375°F and place a rack on the middle oven shelf.
  • Transfer each rose cup to a metal muffin tin lined with parchment.
  • Using a pastry brush, glaze the fruit and dough gently with apple glaze. If it is too thick to brush on easily without disturbing the rose fruit petals, dilute with a spoonful of water.
  • Bake the cups for 30 minutes.  Remove the muffin tin and apply a second coat of apple glaze to both the roses and the dough pastry.
  • Return the tin to the oven and bake for another 10 to15 minutes or until the released fruit juices are beginning to bubble, the plum petals are just tender, and the crust is golden. Do not over bake or the fruit may collapse.
  • Remove the muffin tin from the oven. Immediately reglaze a third time, using the juices produced by the plums or the apple glaze.
  • Lastly, while they’re still piping hot, release each plum rose cup by gently running the pastry brush around each cup’s perimeter to separate it gently from the tin and parchment liners. Transfer immediately the plum roses to a cooling rack.
  • Serve Plum Rose Cups warm or reheated in a 150°F oven for 10 or 15 minutes.


Plum Rose Cups

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