How to Make Apple Roses

WARNING: The following instructable is dangerously good and will end up making everyone eat all of the roses at once.

Gather Your Ingredients

INGREDIENTS:

1 sheet of puff pastry (thawed if previously frozen)

2 red apples (I used Gala)

2 tablespoons of lemon juice

1 tablespoon all-purpose flour, to sprinkle the counter

3 tablespoons apricot preserves

powdered sugar as needed (optional)

2 tablespoons of sugar

1 teaspoon of cinnamon

cooking spray

Gather Your Utensils

UTENSILS:

strainer

sharp knife (adult supervision required)

rolling pin

muffin/cupcake tray

one large microwave safe bowl

one small microwave safe bowl

pastry brush

measuring spoons

towel

small bowl

spoon

cutting board

Prepare Your Apples

Prepare a bowl half filled with water and the lemon juice. Cut the
apples in half, remove the core and cut the apples in 1/8 inch slices. Leave the peel on the apple slices so it will give the red color to your roses. Place the sliced apples in the bowl right away so that they won't brown.

Making Your Apples More Plyable

Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll. If you prefer, you can also simmer the apple slices with the water in a small pan (on the stove). The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more.

Preparing Your Puff Pastry

Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough into a rectangular shape of about 12 x 9 inch (30 x 22 cm). Cut the dough in 6 strips, each about 2 x 9 inch (5 x 22 cm).

Thinning Your Apricot Preserves

In a bowl, place 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 will be easier to spread on to the puff pastry.

Preparing for Baking

Preheat the oven to 375°F (190°C). Drain and dry the apples. Add the cinnamon to the sugar and stir until well combined.

Putting It All Together

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Rolling Up the Roses

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, then place in a regular muffin cup. No need to grease the muffin mold if it's silicone. Otherwise, make sure to grease with butter and flour (or cooking spray).

Baking

Do the same for all 6 roses. Bake at 375°F (190°C) for about 40-45 minutes, until fully cooked.

Done

These 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. You can always warm them up for a few minutes by placing in the oven before serving.Sprinkle with powdered sugar and enjoy!

Tips

Make sure the pastry is fully cooked on the inside before removing the
roses from the oven! If after the first 30 minutes the apples start to burn on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminum foil for these last 10-15 minutes, to avoid burning the top.