Cinnamon Apple Roses

Ingredients
2 sheets puff pastry, thawed
2 medium apples (Gala, Honeycrisp, or Fuji), cored and thinly sliced
2 tablespoons lemon juice
3 tablespoons butter, melted
3 tablespoons brown sugar
2 teaspoons ground cinnamon
1/4 cup apple jelly or apricot jam, for glaze (optional)
Powdered sugar, for dusting (optional)

Instructions
Prepare the Apples: Slice the apples thinly (about 1/16 inch thick). Soak in cold water with lemon juice for 10-15 minutes. Drain and microwave for 1-2 minutes until slightly softened (optional).

Prepare the Puff Pastry: Unfold puff pastry on a lightly floured surface. Cut each sheet into 6-8 strips (1-1.5 inches wide).

Assemble the Roses: Combine melted butter, brown sugar, and cinnamon. Brush each pastry strip with the butter mixture.

Arrange apple slices along the top edge of each strip, overlapping slightly, with the curved part sticking out.

Fold the bottom edge of the pastry over the bottom of the apple slices.

Carefully roll up the pastry strip, starting at one end. Pinch the bottom to seal.

Place each rose in a muffin tin.

Bake: Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown and apples are tender. Cover loosely with foil if browning too quickly.

Cool: Let cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.

Glaze (Optional): Heat apple jelly or apricot jam until melted. Brush over the apple roses.

Serve: Dust with powdered sugar (optional). Serve warm or at room temperature.

Notes
Thinly sliced apples are key for easy rolling. A mandoline slicer is recommended for uniform slices.
Soaking the apples in lemon water prevents browning and softens them.

Microwaving the apples (optional) makes them even more pliable. Be careful not to overcook them.
Puff pastry should be thawed but still cold for best results.
Don’t worry if your first few roses aren’t perfect; they’ll still taste delicious!
Baking times may vary depending on your oven.

Recipe from Chef Munch