Apple Rose

Name: Apple Rose
Yield: 12 servings
Ingredients: 1 tbsp (15 mL) sugar; 1 tsp (5 mL) cinnamon; 1 pkg (17.5 oz/490 g) puff pastry dough; 8 oz (250 g) crème fraîche; 4 small red apples; optional: powdered sugar

Ingredients

1 tbsp (15 mL) sugar
1 tsp (5 mL) cinnamon
1 pkg (17.5 oz/490 g) puff pastry dough
8 oz (250 g) crème fraîche
4 small red apples
optional: powdered sugar

Directions

In a small bowl, mix cinnamon and sugar together. Spread 1 roll of puff pastry on the Pastry Mat, spread with half of the crème fraîche and half of the cinnamon-sugar mixture from the Powdered Sugar Shaker. Cut pastry dough into 6 strips from the narrow side. Repeat with remaining dough.
Core apples and cut in half lengthwise. Slice apples into thin slices using the No. 1 thickness on the Rapid-Prep Mandoline. Place half of the apples on one cut edge of the puff pastry strips, overlapping very slightly. Leave a ½" (1 cm) section empty at the end. Repeat with the remaining puff pastry.
Preheat oven to 350°F (180°C). Brush the free end of the puff pastry strips with water and roll them into roses. Grease Stoneware Muffin Pan and place roses in pan.
Bake for 30 minutes or until golden brown. Remove the roses and cool slightly. Sprinkle with powdered sugar, if you'd like.