Carefully place the rose, petals-up, in the prepared tins. Starting at the 5” portion without apples, gently roll the edge of the pastry, like a snail, until the entire length is rolled up and a rose shape is achieved. Fold up the bottom half of the pastry this will secure the bottom edge of the apples. Brush the apple slices with melted butter. Starting 5” in from the left edge, lay apple slices over the top half of the pastry strip, overlapping slices at the apple’s halfway point. Assemble the roses one by one: Use a rolling pin to lightly roll out strips to equal about 16” long. (We used a ceramic Kyocera mandoline on #2 setting.) Set aside.
Lightly brush the cups of 2 standard muffin tins with melted butter, set aside.
Place in a heated oven and bake 40-45 minutes or until puff pastry is golden brown. Repeat the process for the other 5 puff pastry strips. (Or you could us a cupcake wrapper, if you wish.) You can also place 3 dried cranberries into the center of the apple rose, if you desire. Place the apple rose into a silicon muffin tin or a slightly greased metal muffin tin. Roll the puff pastry and apples from one end to the other and using a little more apricot mixture, seal the end. Sprinkle on cinnamon to taste then fold the puff pastry sheet up over the bottom of the apples.
#Rolled apple rose tart skin
Lay slices of apple so they overlap one another and the rounded edge with the skin appears over the edge of the puff pastry. With a pastry brush or back of a spoon, spread apricot mixture onto a strip of puff pastry. Heat in the microwave until the preserves warmed stir to combine. In a small bowl, add the 2 tablespoons of preserves and 1 tablespoon of water. Next, roll out a thawed puff pastry sheet slightly, using a tea towel or flour as needed. Warm your apples in the microwave until the slices become soft and flexible (about 2-3 minutes depending on your microwave and how thin you sliced your apples). Place your apples into a bowl of water and add the juice of 1 lemon. With the cut side down and the skin up, thinly slice your apples.
Start by cutting your apples in half and core. 3 Tablespoons Low Sugar Apricot Preserves.2 Large Tart red apples such as Gala, Pink Lady or Braeburn.To this day, Apfel Strudel is still my favorite dessert even my semi-homemade version with dried cranberries instead of raisins is pretty darn delicious!
What came out of the oven was better than any apple pie I have ever tasted. The whole thing would get rolled up into a giant log, sealed and brushed with butter and stuck in the oven on a cookie sheet to bake until the dough turned golden brown and the inside was bubbling hot. The dough would get stretched out over the kitchen table until it was onion skin thin then we'd brush it with melted butter, sprinkle on toasted bread crumbs and cover it all with apples, sugar, cinnamon and raisins. My Oma (grandmother) would make the dough while my mom would peel apples and I would slice them. When I saw them, what intrigued me most was how much it reminded me of Apfelstrudel-that famous Austrian dessert I've loved eating since I was a little child. We've all seen the Apple Rose Tarts photos and videos circulating around on Pinterest and Facebook.
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