Mini apple roses dusted with rose sugar

Yield 6 roses



    1. Remove the package of puff pastry from freezer and allow to thaw for about 25 minutes.
    2. Pour water into a bowl halfway up.  Add lemon juice and mix.
    3. Cut the apples in half, place face down with skin side up, and slice in thin slices, leaving the peel on.  Place the apple slices immediately in  lemon water.   
    4. Microwave the apples in the bowl for approximately 3 minutes.  This softens the apples and allows them to roll more easily.
    5. In a small bowl, mix three tablespoons of apricot preserves with two tablespoons of water. Microwave for about one minute.  
    6. Using a brush, spread a thin layer of preserves on each strip of dough.
    7. Unwrap the puff pastry.  Place on a lightly floured surface. Using a rolling pin, roll the dough stretching it into a rectangular shape (approximately 12 “x 9”).  Cut the dough into 6 strips, each about 3” x 9”).
    8. Preheat the oven to 375 F degrees.
    9. Drain the apples.
    10. Arrange the apple slices on the dough approximately 1/4” down from the top of the dough, overlapping one another. Lightly press each apple to keep in place.  
    11. Sprinkle with rose sugar.
    12. Make sure the top (skin side) of the slices sticks a little out of the strip.
    13. Fold up the bottom part of the dough overlapping the bottom edge of the apples.
    14. Spoon or brush the apricot mixture over the apples.
    15. Sprinkle with more Rose sugar on top of the apricot/apple mixture.
    16. Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place each rose in a muffin cup.
    17.  Repeat the process for all 6 roses.
    18.  Using a 6-muffin cup pan, grease each cup with butter and flour, or use cooking spray.
    19.  Bake at 375°F degrees for about 30-35 minutes, until fully cooked.
    20.  Remove from oven. Sprinkle with extra rose sugar.
    21.  Serve warm.

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Recipe by Grateful | at