Puff Buns “Roses” with Meringue

by Editorial Staff

Recipe for rosette buns made from ready-made puff pastry, with crispy meringues. In just a few minutes, delicious, aromatic puff buns will appear on your table.

Summary

Prep Time	10 mins
Cook Time	20 mins
Total Time	30 mins
Course	Dessert

Ingredients

Yeast-free puff pastry (frozen) – 500 g
Eggs – 2 pcs.
Sugar – 120 g

Instructions

Prepare ingredients. Defrost the puff pastry.
Separate the whites from the yolks. Place the whites in a large mixing bowl. No yolks are needed.
Beat the whites with a mixer until fluffy. Continuing to beat, add sugar in portions. The whipped protein mass should become smooth and thick, not falling off the mixer whisk.
Turn on the oven to heat up to 200 degrees.
Put the dough on parchment paper.
Roll out the dough into a layer 0.3 mm thick. Spread the protein mass over the surface of the dough.
Roll the filled dough into a roll.
Use a sharp knife to cut the roll into 3 cm thick pieces.
Place the bread rolls, cut upwards on a baking sheet. Bake puff buns “Roses” in an oven preheated to 200 degrees for 20 minutes.
Transfer the finished puff meringue buns from the baking sheet to the wire rack and cool.
Delicious flaky rose buns with crispy meringues are ready to serve.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.