Flavors by Alessandra

Prep the Apples:
1 Wash the apples, then cut around the core to remove it.
2 Using a mandoline, slice the apple pieces into thin ⅛-inch slices.
3 In a medium saucepan, bring water and lemon juice to a boil. Add the apple slices and simmer for 30–45 seconds, just until slightly softened and bendable.
4 Remove with a slotted spoon and pat dry on paper towels.
Prep the Pastry:
6 Let the puff pastry sit at room temperature for 30 minutes until pliable.
7 Spread 6 tablespoons of cinnamon sugar butter evenly over the entire sheet.
8 Cut the sheet into 6 even strips widthwise.
Assemble the Roses:
10 Lay apple slices overlapping along the top edge of each strip, red peel side up and slightly overhanging.
11 Fold the bottom edge of the pastry up to cover the base of the apples, then gently roll each strip into a spiral to form a rose. Pop the finished roses on a plate and freeze or refrigerate for 5-10 minutes before baking.
12 Place each rose into a greased muffin tin to hold its shape.
Brush & Bake:
14 Brush each rose with the beaten egg.
15 Bake at 375°F (190°C) for 40–45 minutes, until golden and puffed.
16 If the tops brown too quickly, cover loosely with foil during the last 10 minutes.
Finish:
18 While still warm, brush the tops with a little of the remaining cinnamon sugar butter, melted in the microwave or on the stovetop, before serving.