- 1 frozen puff pastry sheet, thawed
- 2 red organic apples (I used red delicious)
- ½ lemon, juice
- 1 tablespoon of flour, to sprinkle the counter
- 3 tablespoons of apricot preserve
- cinnamon, optional
- powder sugar for decorating, optional
Thaw the puff pastry if you haven’t done so yet. It should take 20-30 minutes.
Prepare a bowl with some water and the lemon juice.
Cut the apples in half, remove the core and cut the apples in paper thin slices, as shown in my picture.
Leave the peel so it will give the red color to your roses.
Right away, place the sliced apples in the bowl with lemon and water, so that they won’t change color.
Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer.
Unwrap the puff pastry on a clean and lightly floured counter.
Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape.
Cut the dough in 6 strips.
In a bowl, place three tablespoons of apricot preserve with two tablespoons of water.
Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.
Preheat the oven to 375°F (190°C). Drain the apples.
Place the apples on the dough, as shown in my picture. Sprinkle with cinnamon if you’d like.
Fold up the bottom part of the dough.
Carefully roll, seal the edge, and place in a muffin cup.
Do the same for all 6 roses. Bake at 375°F (190°C) for about 40 – 45 minutes, until fully cooked.
Make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10 – 15 more minutes to avoid undercooking the puff pastry.
Sprinkle with powder sugar and enjoy!
I use one ready made puff pastry cut into four strips. I make a big line with all 4 and roll the same as the small ones.
I made some today just remember to spray your muffin tin well with Spray and Cook and to check if they are cooked underneath lift them slightly with a knife. I also lightly brush the tip of the apples with the apricot jam to give them a shine.
Recipe posted by Dalal Al Boush
Photo’s: Tanya Tait-Loubser and Jill-nita Wenger