Apple Puff Pastry Roses

Ingredients

• 1 sheet puff pastry, thawed but still cool
• 2 red apples
• 2 tablespoons lemon juice
• 3 tablespoons apricot jam or preserves
• Ground cinnamon
• Water, as needed
• Confectioners’ sugar, optional

Preparation

1. Preheat the oven to 190°C or 375°F. Lightly grease six cups of a muffin pan.
2. Halve and core the apples, leaving the peel intact. Cut them into very thin half-moon slices.
3. Place the slices in lemon water and warm them briefly until flexible enough to roll without breaking. Drain and pat dry.
4. Roll the puff pastry into a rectangle and cut it into six long strips.
5. Warm the apricot jam with a little water, then spread a thin layer over each pastry strip.
6. Arrange overlapping apple slices along one long edge of each strip, allowing the rounded, skin-on edges to extend above the pastry. Sprinkle lightly with cinnamon.
7. Fold the lower half of the pastry over the bottoms of the apple slices. Roll each strip from one end to form a rose.
8. Place the roses in the prepared muffin cups and bake for about 40 minutes, or until the pastry is fully cooked and golden.
9. Cool slightly before removing from the pan. Dust with confectioners’ sugar if desired.

Tips

• Slice the apples uniformly and soften them just enough to bend easily.
• Keep the puff pastry cool so it remains flaky during baking.
• If the apple edges brown too quickly, cover the pastries loosely while they finish baking.
• Serve warm or at room temperature.