1 sheet frozen puff pastry, thawed
Flour for work surface
3 tablespoons apricot preserves
1 teaspoon cinnamon mixed with 1 tablespoon sugar and a pinch of nutmeg
1 tablespoon melted butter
Confectioners’ sugar for dusting, optional
Preheat the oven to 375 degrees.
In a large microwave-safe bowl, add the lemon juice and 2 tablespoons water. Cut the apples in half (do not peel them), remove the core and cut the apples in paper-thin slices crosswise, starting at either end. Place the sliced apples in the bowl with the lemon juice and water. Microwave the apples in the bowl for about 3 minutes, to make them slightly softer. You can also simmer the apple slices in the water in a small pan on the stove.
Place the thawed puff pastry sheet on a lightly floured work surface. Roll it out slightly to smooth out creases and to stretch it a little, but keeping its rectangular shape. Cut the dough in 6 strips about 21/2 inches wide and 8 to 9 inches long.
In a bowl, place the apricot preserves with 2 tablespoons of water. Microwave for about 1 minute, so that the preserves will be easier to spread.
To assemble, brush the puff pastry strips with the preserves. Drain the apples and arrange the apple slices along the top edge of the puff pastry strip and about half way to the center. Sprinkle with the cinnamon sugar mixture. Fold the bottom edge up over the apple slices. Begin rolling each strip all the way to end of the strip. Try not to roll them super tight, but enough so they hold together. You will end up with a puff pastry on the sides and bottom. Shape it slightly if need be so it’s round.
Brush each muffin tin with melted butter. Place one apple rose in each tin. Bake about 20 to 30 minutes, making sure the puff pastry is cooked all the way through. The outside should be golden brown and crispy.
Remove from the oven and serve dusted with confectioners’ sugar if desired.
Adapted from several recipes on www.pinterest.com. Tested by Susan Selasky for the Free Press Test Kitchen. Nutrition information not available.