1/2 package Puff Pastry Sheets (1 sheet), thawed
2 red /honey crisp apple
2 tablespoons lemon juice (from 1/2 lemon)
1 tablespoon all-purpose flour, to sprinkle the counter
3 tablespoons any preserves or hazelnut spread
as-needed ground cinnamon
as-needed confectioners' sugar optional
Thaw the puff pastry, 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. Place the sliced apples in the bowl so that they won't brown.
Microwave the apples in the bowl for about 3 minutes, to make them softer and easy to roll. The apple slices should be cooked just enough to bend without breaking.
Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough into a rectangular shape. Cut the dough in 6 strips, each about 2 inches apart.
Spread a thin layer of preserves on each strip of dough.
Preheat the oven to 375°F (190°C). Drain the apples.
Arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon.
Grease muffin tray with butter and flour (or spray).
Fold up the bottom part of the dough.
Starting from one end, carefully roll the dough, holding the apple slices in place. Place in a regular cupcake tin
Do the same for all 6 roses. Bake at 375°F (190°C) for about 45 minutes, until fully cooked.
They are best eaten right after baking, when still warm and crisp.