Baked Apple Roses
Makes 6 roses
sliced in half and cored
juice from 1/2 a lemon
puff pastry sheet
apricot preserves or apple butter
Preheat the oven to 375 degrees.
Fill a medium bowl with water and add lemon juice.
Cut the apples in paper thin slices. I used my mandolin. Do not peel.
Add the sliced apples to the bowl of lemon water. This will keep them from browning.
Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer.
Unwrap the puff pastry over lightly floured counter. Use 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 preserves or apple butter with two tablespoons of water. Microwave for about one minute, so that it is easier to spread.
Spread onto the dough.
Drain the apples and lay the apples on the dough, overlapping and in a row up the side of the pastry dough strips.
Fold up the bottom part of the dough over the apples and carefully roll, seal the edge, and place in a greased muffin tin.
Repeat with remaining roses.
Sprinkle with cinnamon.
Bake for 40-45 minutes until cooked through.
Remove from muffin tin and dust with powdered sugar before serving.
Recipe adapted from Cooking with Manuela.