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Puff Pastry Apple Roses

Adapted from Pepperidge Farm

Ingredients

• 1 package (2 sheets) puff pastry, thawed
• 3-4 apples (I used Gravenstein apples from our Three Arrows Ranch property, but you can substitute your favorite variety; Honeycrisp also works well)
• Juice of 1 lemon
• 3 tablespoons apricot preserves
• Cinnamon sugar
• Flour (for dusting the countertop)
• Powdered sugar or caramel sauce (for drizzling)

Directions

Core apples and slice in half from top to bottom (do not peel). Cut halves into paper thin, crescent-shaped slices (use a mandolin slicer if you have one for faster and easier slicing).

Fill a microwave safe bowl halfway with water and add lemon juice. Place the sliced apples into the bowl immediately to prevent browning. Once all apples have been sliced and added to the bowl, microwave for 3 minutes to soften the slices, making them easier to roll into your roses. If you prefer, you can also simmer the slices in a pan on the stove until soft. The slices should be able to easily bend without breaking.

On a lightly floured surface, roll out the puff pastry sheet into a rectangular shape roughly 12×9″. Cut the dough into 6 strips, 2×9″. Repeat with second sheet of puff pastry.

In a small bowl, combine apricot preserves and two tablespoons of water. Microwave until warm (making it easier to spread on your puff pastry slices).

Preheat the oven to 375°F (190°C). Drain the apples.

Spread a small amount of apricot jam onto your pastry strip. Starting at one end of each pastry strip and working your way across, place apple slices with the skin side sticking partly off the strip, overlapping each slice partly to create the “petals” of your roses. Leave the bottom half of the pastry strip empty.

Sprinkle apple slices with cinnamon sugar and fold the bottom half of the strip up to tuck in the bottom half of your apple petals.

Starting from one end, carefully roll up the strip, making sure to keep the apple slices in place. Seal the edge at the end and place the rose in a greased muffin pan. Repeat with remaining strips.

Bake for 40-45 minutes. Check the roses 30 minutes into baking, and if the tops of the apples are starting to crisp, move the pan to the lower rack of the oven or cover with a piece of aluminum foil to prevent burning.

Sprinkle finished roses with powdered sugar or drizzle with caramel sauce, and serve while warm. Roses can be stored in an airtight container for 2 days on the countertop or 3 days in the refrigerator.

Pair with our Il Raggio del Sole Moscato, Simpatica Riesling/Moscato blend, or our Gioia Rosato di Sangiovese