Caramel Apple Rose Puff Pastries
Description
These beautiful pastries make a fabulous dessert or snack anytime. They look complicated but really aren't. The apple slices get wrapped up with pull pastry and are sweetened with a little sugar, cinnamon and caramel sauce.
Ingredients
2 Ambrosia apples
2 T. lemon juice
4 T. water
1 sheet puff pastry, thawed
all-purpose flour, for dusting
4 T. fine sugar
2 T. cinnamon
4 T. butter, melted
caramel sauce
peanuts, chopped (optional)
Directions
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Cut apples in halves; remove and discard the core.
Use a mandoline or sharp knife to slice apples into very thin, even pieces. Don’t cut the apples too thick or they will break when rolling.
Combine water and lemon in a bowl; soak sliced apples to help prevent oxidation and browning.
Microwave soaked apples for 3 minutes or simmer to soften. Drain water; set aside.
Preheat oven to 375 degrees F. Grease a muffin pan; aside.
Lightly dust the work surface with flour. Unwrap the puff pastry; cut into 6 equal parts. Brush the tops with butter.
Combine sugar and cinnamon; sprinkle on top.
Place the apple slices on the half top of the puff pastry dough, overlapping each other.
Fold the bottom part of the dough to cover the bottom half of the sliced apples.
Brush butter on the bottom part of dough. Sprinkle on sugar and cinnamon mixture.
Loosely roll from one end to the other.
Gently place into greased muffin pan.
Bake for 40 minutes or until cooked.
Serve, drizzled with caramel sauce and garnished with peanuts, if desired.
6 servings.