Apple Rose

Fall is always associated with sweet warm apple pie. This apple rose is way easier than apple pie, and looks gorgeous. I saw this online from multiple places, and basically followed Cooking with Manuel with minor changes.

Ingredients 

To make 12 roses
Puff pastry sheet - 1 package of two sheets, thawed at room temperature

Apples - 4 large, prefer red apples
Lemon juice -squeezed from one lemon

Fruit jam - 6 TBSP, I used strawberry jam. the recipe calls for apricot jam

Cinnamon powder (optional)
Powdered sugar for decorating (optional)

Steps

1. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in thin slices. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won't change color.

2. Microwave the apple slices in the bowl, for about 5 minutes, to make them slightly softer.
3. Unwrap the puff pastry sheet over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut each sheet in 6 strips. These are about 2 in x 9 in.

4. In a bowl, place 6 tablespoons of jam with 4 tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the sheet.

5. Preheat the oven to 375°F. Drain the apples.
6. Place the apples on the dough. Sprinkle with cinnamon if you'd like.

7. Fold up the bottom part of the dough.

8. Carefully roll, seal the edge, and place in greased muffin cup.

9. Bake about 40-45 minutes, until fully cooked. Make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid under cooking the puff pastry.
10. Once taken out of oven, left the roses cool for 5-10 minutes before removing from muffin cups. Sprinkle powdered sugar on top for decoration.