Recipe Notes Makes 6 roses
1 sheet frozen puff pastry, thawed (I prefer Pepperidge Farm)
2 red apples (I used Red Delicious for this one)
Juice from ½ lemon
3 tablespoons apricot preserves (I prefer Bonne Maman) & 1 tablespoon water
Preheat oven to 350 degrees F. Grease a six-cup muffin pan. (I use a spray oil).
In a small bowl, stir together the apricot preserves and 1 tablespoon of water. Heat in the microwave for 30 seconds. Set aside to cool.
Cut the apples in half lengthwise and remove the cores. Turn the apple crosswise and cut off both ends (discard, or eat!). Slice apple into thin uniform slices (about 1/8 of an inch).
Place the apple slices into a bowl, add the juice of ½ a lemon and cover with water. Microwave the apples on high for 4 minutes until the apple slices are very flexible. If not, microwave for another minute.
Place the thawed pastry sheet onto a lightly floured surface, and use a rolling pin to smooth out the folds. Slice the dough evenly into 6 long strips.
Work on 1 strip at a time, and spread about 1 teaspoon of the apricot preserves down the center of the strip.
Then start “scalloping’ the edge of the pastry dough with overlapping apple slices (the flat bottoms of the slices should line up in the center of the dough strip.) It’ll take about 8 slices for 1 strip.
Sprinkle the cinnamon down the strip.
Take the other side of the strip that does not have the apple slices, and fold over halfway onto the slices – like you’re “tucking” them in!
Now starting at either end, start rolling up the strip. Keep one hand on the dough managing it to roll straight, and the other keeping the apples in place.
Place the flat side of your apple rose into the muffin pan, and bake for approximately 40 minutes. I cover the roses with aluminum foil for the first 20 minutes, then remove and bake further.
Remove from oven and let cool.
I find that these Apple Roses are best enjoyed right after they have cooled. They can be stored in an airtight container and refrigerated for up to a week.)