Baked Apple Rose (VIDEO)

Recipe Makes: 18 roses

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hr

INGREDIENTS:

1 lb puff pastry

3-4 medium apples

½ cup coarse sugar

DIRECTIONS:

1. Preheat the oven to 375 F. Line a cupcake tin with liners.
2. Slice the apples very thinly on a mandoline so they around 2mm thick. Set them aside for now.
3. Then roll out the puff pastry dough until it makes a large rectangle and is around 1/8 inch thick. Slice the strips so they are 2 inches thick and around 6 inches long.
4. Lay 1 layer of apples on to the top half of the dough, and then do a 2^nd layer on top of the first, just a little down. Once all the apples are laid out, fold the bottom half up and slowly start rolling the dough up.
5. Place the pastry into the liners and sprinkle on the coarse sugar, how much you add is up to you. You can completely skip this step and dust the pastries with powdered sugar after they have cooled.
6. Bake the pastries at 375 F for 30 minutes and cover with foil for the last 15 minutes so the apples don’t burn.
7. Let the pastries cool and then take them out of the cupcake tin. OPTIONAL: once cooled dust them with powdered sugar. Enjoy!

STEP BY STEP INSTRUCTIONS:

Gather all ingredients. Preheat the oven to 375 F. Line a cupcake tin with liners. Slice the apples very thinly on a mandoline so they around 2mm thick. Set them aside for now.

Then roll out the puff pastry dough until it makes a large rectangle and is around 1/8 inch thick. Slice the strips so they are 2 inches thick and around 6 inches long. Lay 1 layer of apples on to the top half of the dough, and then do a 2^nd layer on top of the first, just a little down. Once all the apples are laid out, fold the bottom half up and slowly start rolling the dough up.

Place the pastry into the liners and sprinkle on the coarse sugar, how much you add is up to you. You can completely skip this step and dust the pastries with powdered sugar after they have cooled. Bake the pastries at 375 F for 30 minutes and cover with foil for the last 15 minutes so the apples don’t burn.

Let the pastries cool and then take them out of the cupcake tin. OPTIONAL: once cooled dust them with powdered sugar. Enjoy!