Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 2 large red apples (Gala, Fuji, or Honeycrisp)
- 2 tablespoons lemon juice
- 3 tablespoons apricot preserves or honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon granulated sugar
- All-purpose flour (for dusting)
- Powdered sugar (for garnish)
- Water
Instructions
- Core the apples and cut them in half from top to bottom. Do not peel them, as the red skin creates the “rose” color. Slice the apples into very thin half-moons. Place the slices in a microwave-safe bowl filled halfway with water and the lemon juice. Microwave for 3 minutes or until the slices are soft and pliable. Drain the water and pat the apples dry with a paper towel.
- On a lightly floured surface, roll out the thawed puff pastry sheet into a rectangle approximately 12×9 inches. Use a pizza cutter or a sharp knife to cut the pastry into 6 equal strips, each about 2 inches wide. In a small bowl, mix the apricot preserves with a splash of water and microwave for 30 seconds to make it spreadable.
- Spread a thin layer of the preserves down the center of each pastry strip. Sprinkle with cinnamon and sugar. Arrange the apple slices along the top half of the strip, overlapping them slightly so the rounded edges hang off the top edge of the pastry. Fold the bottom half of the pastry up over the bottom of the apple slices.
- Carefully roll the pastry strip from one end to the other, creating a rose shape. Place the rose into a well-greased muffin tin to help it hold its shape. Repeat with the remaining strips. Bake in a preheated oven at 375°F (190°C) for 40 to 45 minutes. If the apples start to brown too quickly, loosely cover the tin with aluminum foil after 30 minutes.
- Remove the muffin tin from the oven and let the roses cool for 5 to 10 minutes. Gently lift them out of the tin and place them on a wire rack. Once they reach room temperature, dust them generously with powdered sugar before serving. This adds a beautiful “frosted” look to your edible bouquet.
- Cook Time: 65 minutes