- 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).
- Open box of puff pastry. Take out one package, remove paper and cardboard inserts. When making 12 roses, use both packages.
- With pastry still folded, cut in half. Divide the remaining halves into 3 pieces each. Set aside.
- 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.
- From the bowl of the softened apples, remove some apple slices onto a folded paper towel and pat dry with another.
- Open up one of the cut sections of puff pastry onto floured dry surface. With a small rolling pin (I use a short 1-inch dowel, about 8-inches long) extend the length about 3 x the original length.
- Place apricot jam and Blenheim Apricot Balsamic Condimento into small bowl and mix well, microwaving for 1 minute.
- With a spoon or a pastry brush, spread the apricot jam-balsamic mixture ("the glue") on the entire dough strip.
- 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. Sprinkle the strip with a small amount of cinnamon, if desired.
- 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,
- Bake at 425 degrees F for 40-45 minute. Remove from oven and cool. Once the roses are cool, place on pretty serving dish and sprinkle powdered sugar on top of the roses.