Recipe from Eric’s activity with Hall JSU in honor of Rosh Hashanah and the month of Elul.
- 2 apples (pink lady, braeburn, or honeycrisp)
- Juice of half a lemon
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 sheet puff pastry, thawed
- Flour, for dusting
- 3 tablespoons apricot or strawberry preserves
- Powdered sugar, for dusting
- Preheat the oven to 375°F. Grease a standard muffin tin.
- Core the apples and slice in half. Using a very sharp knife or mandolin on the second setting, slice paper thin 1/8-inch slices and immediately sprinkle and toss in lemon juice prevent browning. Toss in the butter, sugar, cinnamon, and nutmeg.
- Microwave the slices for 45 seconds, or until soft and pliable enough to mold.
- Place the puff pastry on a lightly floured work surface. Roll out into a 9 by 12-inch rectangle. Cut six 2-inch wide strips of dough.
- In a small bowl, combine the preserves with 2 tablespoons of water. Microwave for 30 seconds if it was refrigerated. Spread evenly over each strip of dough. Arrange about 10 apple slices lengthwise in a straight line, overlapping slightly, on a strip of dough. Fold up the bottom part of the dough and begin tightly rolling the dough to form the rose shape. Press the edge to seal. Repeat for all the pies and place in the muffin tin.
- Make ahead: at this point the unbaked assembled roses can be covered and stored in the fridge for up to 1 day before baking as directed.
- Bake for 40 minutes, or until golden and cooked through. Sprinkle with powdered sugar, if desired. Pastries are best served the day they are baked but can be stored in an airtight container and rewarmed in a 300°F oven for 5 to 10 minutes, or until warmed through and flaky again.
Recipe courtesy of Handle the Heat with Tessa Arias.