OK back to the apple roses! How cute are these?
1 sheet of Pepperidge Farm puff pastry, thawed
OR make this paleo crust:
2 cups almond flour + 2 tablespoons
1/2 tsp pink salt
1 tbsp 100% maple syrup
2 tbsp coconut oil
2 red apples
A squeeze of lemon juice
2 tbsp fig jam
1 tbsp water
3 tbsp sugar
1 tbsp ground cinnamon
Powdered sugar for sprinkling
Yields 6 apple roses.
1. Preheat oven to 350.
2. Option 1: Thaw the puff pastry. Place on a floured countertop. Use a rolling pin to make the dough nice and thin. Option 2: Make paleo crust by adding all ingredients in a food processor and pulse through until the mixture
forms a ball. Then, on a floured surface, roll out the dough nice and thin with a rolling pin.
Cut the dough into 6 even strips. Set aside.
3. Spray a muffin pan with cooking spray. Mix cinnamon and sugar together. Sprinkle 1 tsp of mixture into
the bottom of 6 muffin cups.
4. Cut the apples in half, remove the core, and then cut the top and bottom off the apple. Cut apple into
paper-thin slices (or use a mandoline) and place into a bowl. Squeeze lemon juice over apple slices to avoid browning.
6. In a small bowl, combine fig jam with 1 tbsp water. Brush a thin layer on each strip of dough.
7. Arrange the apple slices on the dough, overlapping each other. Make sure the part of the apple with the red peel is sticking out of the top of the strip of dough (as pictured below).
8. Fold up the bottom of the dough. Starting from one end, carefully roll the dough, keeping the apple slices in place.
Once rolled, place in a muffin cup. Repeat with each strip to make 6 roses. Sprinkle each with cinnamon sugar mixture.
9. Bake for 30 minutes, if using paleo crust. If using puff pastry, bake for about 40-45 minutes.
10. Remove from oven, sprinkle with powdered sugar, and serve!