Recipe: Apple Rose Pastries
- 3 apples, cored and thinly sliced
- 2 sheets of puffed pastries thawed
- 6 Tablespoons of apricot preserves
- 4 Tablespoons of water
- Juice of ½ a lemon or 2 Tablespoons of lemon juice
- powdered sugar
- Prepare the apples. Slice the apples in half, remove the cores, and cut them into very thin slices. Place the sliced apples in a bowl of water and lemon juice and microwave for 5 minutes until slightly tender. Drain and set aside.
- Prepare the pastries. Thaw the puff pastries according to package directions. Once thawed, roll out each pastry on a floured surface with a rolling pin. Cut into 6 equal slices.
- Assemble the apple roses. Spoon apricot preserve mixture onto a slice of pastry. Place 7-9 apple slices along one half of the pastry slice with the peel side facing out. Sprinkle with cinnamon. Fold the pastry in half to cover the apples and roll it tightly from one end to the other. Place the apple rose in a muffin tin. Repeat with the remaining pastry slices.
- Bake the apple roses. Place a pan of water on the bottom rack of the oven and preheat the oven to 375 degrees F. Bake the apple roses for 40-45 minutes, or until golden brown. Dust with powdered sugar.
Apple roses are best eaten right after baking, when still warm and crisp. They can be stored in an air-tight container at room temperature for up to two days, or in the refrigerator for up to three days. Warm them up for a few minutes by placing in the oven or air fryer before serving.