Apple Rose Pastries


1/2 package Puff Pastry Sheets (1 sheet), thawed

2 red apple

2 tablespoons lemon juice

1 tablespoon flour

3 tablespoons apricot preserves


Thaw puff pastry at room temperature.

Prepare a bowl half filled with water and the lemon juice.

Cut apples in half, remove core and cut in paper thin slices.

Leave the peel so it will give color for your roses.

{ut sliced apples in the bowl so that they won't brown.

Microwave apples in the water for 3 minutes, to make them slightly softer and easy to roll.

Or simmer apple slices with the water on your stove.

Apple slices should be cooked just enough to bend without breaking.

If they break, you need to cook them a little more.

Unwrap the puff pastry over a lightly floured counter.

Roll dough into a rectangular shape of about 12" x 9".

Cut dough into 6 strips, 2" x 9".

In a bowl, put three tablespoons of apricot preserves with two tablespoons of water.

Microwave for about one minute (or warm up on the stove) so that the preserves are easier to spread.

Spread a thin layer of preserves on each strip of dough.

Preheat the oven to 375, then drain the apples.

Arrange the apple slices on the dough, overlapping one another.

Make sure the top (skin side) of the slices sticks a little out of the strip, then sprinkle with cinnamon.

Fold up the bottom part of the dough.

Starting from one end, carefully roll the dough, keeping the apple slices in place.

Seal the edge at the end, pressing with your finger, and place in a muffin pan.

No need to grease the muffin mold if it's silicone.

Otherwise, make sure to grease with butter and flour (or spray).

Do the same for all 6 roses, then bake at 375 for 40 to 45 minutes.

Make sure the pastry is fully cooked on the inside before removing the roses from the oven!

If after 30 minutes move the pan to a lower rack of the oven and finish baking.

To prevent burning, cover loosely with aluminum foil for the last 10 to 15 minutes.

Sprinkle with powdered sugar and serve warm. Enjoy!
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