Apple Roses Puff Pastry

To prepare the puff pastry and apple roses, start by placing a pot full of water on the stove, then proceed to clean the apples: cut them into wedges 1, remove the core with a knife 2 or with the appropriate tool. Then cut the apples into very thin slices 3.

When the water reaches boiling, add the apples and boil them for 1 minute, until they soften without breaking apart. Then turn off the heat, drain them 5 and let them cool. At this point, you can strain the apricot jam to make it creamier (this step is optional) 6.

Now, take care of buttering a muffin tray using a brush and softened butter 7, then line each section with brown sugar 8. Roll out the puff pastry to create two rectangles 9.

Using a plain pastry cutter, cut 6 strips of pastry from each sheet, each about 2 inches wide 10. Brush each strip with apricot jam 11, pat the apple slices dry with a paper towel, and place them along each strip, slightly overlapping: the part with the skin should protrude from one side of the puff pastry strip 12.

Now fold the remaining puff pastry strip over the apples 13 and roll it up from one of the narrower ends 14; secure the last part well, and you will have formed a rose 15.

Place each rose inside one of the holes in the tray 16, and when you have finished, sprinkle with powdered sugar 17. Bake in a preheated static oven at 340°F for 45 minutes. Once cooked, take the puff pastry and apple roses out of the oven 18, and before they cool down, remove them from the tray; otherwise, as they cool, the sugar will solidify and it may be difficult to remove them.