- 2 large (juicy type) red apples
- 1/2 lime, juice squeezed
- 1 Tablespoon flour
- 3 Tablespoons apricot jam
- 2 teaspoons Blenheim Apricot Balsamic Condimento
- Powdered sugar
- 1 package Pepperidge Farm Puff Pastry (contains 2 folded sheets).
- Step 4:
- Bake at 425 degrees F for 40-45 minute.
- Gently roll the encased apples from left to right and place into a greased muffin tin, silicone muffin pan, or even a greased custard dish,
- Step 3:
- Place the apples on the top part of the pastry strip, with about 1/2 inch of the apple with the red edge showing above the dough. Overlap the apple slices about 1/2 inch. When finished with the entire strip, fold up the bottom part of the dough to enclose the apples.
- From the bowl of the softened apples, remove some onto a folded paper towel and pat dry with another.
- With a spoon place the apricot jam-balsamic mixture (the glue) on strip. Using the back of the spoon, spread on entire piece.
- Open up one of the cut sections of puff pastry onto floured dry surface. With a small roling pin (i use a short 1-inch dowel, about 8-inches long) extend the length about 3 x the original length.
- Clean apples, dry, do not peel, cut in quarters, core, slice thinly.
- Put into bowl with water, add lime juice, stir. Place in microwave for 3 minutes to soften apples.
- Open box of puff pastry. Take out one package, remove paper and cardboard inserts. When making 12 roses, use both packages.
- NOTE: Pear and mangoes can also be used in making the roses.
- NOTE: For a visual of this process, please copy or type this URL into your address bar and watch the video on youtube: https://m.youtube.com/watch?v=5rGrwvEjZIQ
- Place apricot jam and Blenheim Apricot Balsamic Condimento into small bowl and mix well, microwaving for 1 minute.
- When cooled, place on pretty serving dish and sprinkle powdered sugar on top of the roses.
- Step 2:
- With pastry still folded, cut in half. Divide the remaining halves into 3 pieces each. Set aside.
- Step 1