I've made these a few times and each time I love them.
BAKED APPLE ROSES
INGREDIENTS & DIRECTIONS
2 ramekins 6-8 oz or muffin tins (6-12 muffins)
paper muffin cups (optional)
1 Puff Pastry Sheet, thawed
2 red apple or 1 large red apple (cored and thinly sliced)
2 tablespoons lemon juice (from 1/2 lemon)
1/2 c melted butter
1 tablespoon all-purpose flour, to sprinkle the counter
1/3 c white sugar (You can use 2 TBSP of apricot preserves here instead if you like)
1 tsp ground cinnamon
as-needed confectioners' sugar (also called powdered sugar) (optional) TOPPING
Prepare ramekins or muffin tins and dust slightly or use muffin cups.
Thaw the puff pastry at room temperature if you haven't done so yet. It should take about 20-30 minutes.
Prepare a bowl half filled with water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper-thin slices. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl so that they won't change color.
Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel. 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.
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).
Mix sugar and cinnamon together. (You can use apricot preserves instead if you like)
Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
Preheat the oven to 375°F (190°C). Drain the apples.
Spread melted butter over dough; top with a generous amount of cinnamon-sugar (apricot preserves). Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed. Sprinkle with cinnamon.
Fold up the bottom part of the dough.
Starting from one end, carefully roll the dough, keeping the apple slices in place, not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.Seal the edge at the end, pressing with your finger, and place in a ramekin or regular muffin cup. No need to grease the muffin mold if it's silicone. Otherwise, make sure to grease with butter and flour (or spray).
Do the same for all 6 roses. Bake at 375°F (190°C) for about 40-45 minutes, until fully cooked. NOTES: 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.
Remove ramekins with tongs or muffin tins with hot pads, and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins or muffin tins and finish cooling on rack. Dust with confectioners' sugar before serving.
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.