Puff Pastry Apple Roses

Instructions

1. Prepare the apples
   Cut the apples in half, remove cores, and slice them very thinly (about 2mm thick). Place apple slices in a microwave-safe bowl with the lemon juice and 2 tablespoons of water. Microwave for 3 minutes to soften them. Drain and pat dry with paper towels.
2. Make the filling
   In a small bowl, mix the granulated sugar, cinnamon, and nutmeg. In another bowl, heat the apricot jam with 1 tablespoon of water until it becomes more liquid (about 30 seconds in the microwave).
3. Prepare the pastry
   Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 6 equal strips (about 2 inches wide). Brush each strip with melted butter and spread a thin layer of the apricot jam mixture.
4. Arrange the apple slices
   Place the apple slices along one long edge of each pastry strip, overlapping them slightly. Make sure the rounded side of the apples extends beyond the pastry edge by about 1/4 inch. Sprinkle the apple slices with the cinnamon-sugar mixture.
5. Form the roses
   Fold the bottom half of the pastry strip over the apple slices, leaving the rounded edges exposed. Starting from one end, carefully roll up the strip to form a rose shape, making sure to keep the apple slices in place. Place each rose in a greased muffin tin cup.
6. Bake the roses
   Preheat the oven to 375°F (190°C). Bake the apple roses for 25-30 minutes, until the pastry is golden brown and cooked through. If the edges start to brown too quickly, cover loosely with aluminum foil.
7. Cool and serve
   Allow the roses to cool in the muffin tin for 5-10 minutes before transferring to a wire rack. Once cooled, dust with powdered sugar. Serve warm or at room temperature.