Bake up a bouquet of these sweet roses for Valentine’s Day with our red skinned apples such as our Crimson Topaz, Querina, Empire or Cameo. A jam glaze gives them an extra rosy hue and shine.
Makes 1 Dozen Roses
3 Tbsp. lemon juice
2 cups water
2 sheets puff pastry dough
8 oz cream cheese, softened
½ cup granulated sugar
½ tsp kosher salt
1 Tbsp cinnamon
1 tsp vanilla extract
1 tsp kosher salt
½ cup raspberry jam
Preheat oven to 375 F
Defrost puff pastry dough if frozen. Roll dough into 9 x12 rectangle. Cut each sheet from top to bottom in to six 9 x 2 inch strips.
Combine lemon juice and water in a microwave proof bowl.
Core and halve the apples. Use a mandoline or knife to slice them very thin. Add to the water. * Microwave the apples for 1-2 minutes until they are pliable. Allow to cool enough to handle.
In a stand mixer use the paddle attachment to blend together the cream cheese, sugar, salt, cinnamon and vanilla.
On each strip of dough, spread the cream cheese mixture along the edge on one side. Leaving the other half of dough bare.
Overlap 10-12 apples slices over the spread with curved edge on outside. Allow them to slightly come over edge of the dough.
Fold the bare edge of the dough that remains up and over the apple slices. Roll each strip into a tight circle and position in a muffin tin.
Add a tablespoon of water to the jam and microwave until warm and spreadable. Brush over tops of each rose.
Bake for 40-45 minutes.