Puff Pastry Apple Roses
These are so tasty and beautiful, too! You can swap out the caramel for jam, if you’d like.
Ingredients:
3 sheets of puff pastry (This will be two boxes of puff pastry)
Sugar
Cinnamon
1/4 c caramel (jar or from scratch)
1/2 c whipped Cream Cheese
Lemon
5-6 red apples, washed and skin left on
Preheat oven to 400 degrees. Place Classic Muffin tray on Perforated Baking sheet, set aside.
Slice 5-6 apples, making slices into halfmoon shape (cutting on the short side of apple). Place slices in Round mold. Cut lemon in half. Using the Citrus Press, press the juice out of the lemon into the Round mold. Give the apples a quick stir, cover with Octagonal Bonmat and microwave for two minutes. Remove the Round from the microwave, carefully lifting the Bonmat away from you to release the steam. Drain and take apple slices out to drain on a paper towel.
While the apple slices are cooling, mix together ¼ c of caramel and ½ c of whipped cream cheese.
Lay out one sheet of puff pastry onto the Roul’pat. Using the Beechwood rolling pin, gently roll out the crease in the puff pastry sheet. Using the Cake Server Knife or Flexible Scraper, cut sheet into four strips.
Smear the cream cheese/caramel mixture onto each strip and then sprinkle with cinnamon and sugar. Line cooled apple slices along one edge of each strip, making sure the side with skin is hanging out of the strip a bit (this will create your petals). Layer the apple slices part way over each other. Then fold each strip in half pressing the apple slices in the fold. Pinch the ends to seal. Starting from one end, roll each strip up creating your rose. Put each rose in the muffin tray.
Repeat process with other pastry sheets.
Bake for 40-45 minutes.
bon TIP: Think of rolling up a sleeping bag when folding and rolling each strip.
