Easy Apple Roses

• Vegetarian

• Produce

  • 1 Apple, red

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Butter and sugar
  • 1 tsp Cinnamon
  • 1/4 cup Granulated sugar

• Bread & Baked Goods

  • 1 sheet Puff pastry, frozen

• Dairy

  • 1/4 cup Butter

• Liquids

  • 2 tsp Water

Found on cutcokitchen.com

Ingredients

• 1 red apple (Honeycrisp, Pink Lady or any red baking apple)
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1 sheet frozen puff pastry (follow directions on the box for thawing)
• 1/4 cup butter, melted
• 1 egg
• 2 teaspoons water
• Additional butter and sugar for ramekins

Directions

• NOTE: Generously butter the ramekins/ muffin pan or the roses will stick. Preheat oven to 400º. Butter 2 ramekins (6 to 8 ounce) and sprinkle with sugar.
• Core the apple, cut in half and slice thinly.
• Place apple slices in a single layer on a plate and microwave on high for about 45 seconds to soften. Cover the plate with plastic wrap and a kitchen towel while rolling pastry. If you prefer, sauté the apples in a single layer in a skillet in a small amount of butter about 30 seconds per side to soften. Remove to a plate. Leave uncovered.
• Mix sugar and cinnamon in a small bowl.
• Roll puff pastry sheet to less than 1/8-inch thick. Cut two 3-inch by 12- to 14- inch strips, using a Pizza Cutter.
• Brush melted butter over dough, sprinkle with cinnamon sugar mix.
• Place the apple slices lengthwise on the long edge of the dough, about ¼-inch above the edge of the dough and overlapped slightly.
• Fold the bottom half of the dough over the apple slices with the rounded edges of the slices exposed.
• Beat the egg and water in a bowl. Brush the surface of the dough with the egg wash. Sprinkle with cinnamon sugar mix.
• Starting from the end, roll the dough to form a rose-shaped pastry.
• Seal roll with end of the dough strip. Transfer roses to ramekins. Sprinkle with a little more cinnamon sugar.
• Place ramekins on middle rack of oven. Bake about 45 minutes or until well browned. Remove from oven and place on a baking sheet and cool 5 to 10 minutes. Remove from ramekins and cool on a wire rack.
• Serve warm or cool sprinkled with confectioners’ sugar, drizzled with warm caramel topping or a scoop of vanilla ice cream.