The best roses are edible ones stuffed with apple slices.
Rustic Apple Roses
- 3 sheets of puff pastry, thawed
- 3 apples, sliced thinly ((preferably macoun or mcintosh))
- 1 cup of lemon juice
- 3 tbsp of apricot preserves
- 1 tsp of water
- oil or melted butter ((for greasing the pan))
- egg wash ((1 egg beaten with 1 tsp of water))
- confectioner's sugar ((for dusting))
- Preheat oven to 350?F. Grease muffin tin with butter or oil.
- Flour a wooden board. Roll out puff pastry until it is about an 1/8 of an inch thick.
- Microwave apple slices and lemon juice in microwave for 3 minutes. Mix together apricot preserves and water in a small bowl, and microwave for 10 seconds or until the preserves contain a more watery consistency.
- Cut puff pastry into 5-inch thick strips. Spread apricot preserves on each strip.
- Lay apple slices on each puff pastry strip along the long edge with the red skin of the apple facing outward.
- Fold the opposite long edge of the puff pastry into the center of each strip, and roll the strip, starting at the short edge.
- Place each rose in the muffin tin. With a pastry brush, spread egg wash on the top and edges of each rose.
- Bake for 35 minutes, or until edges are slightly golden brown.
- Let roses cool, sprinkle confectioner’s sugar, and serve. Enjoy!
