Ingredients for 6 Roses:
2 large, red apples (I used Gala.)
1 large lemon
3 Tbsp apricot preserves
2 Tbsp water
1 sheet of puff pastry (I used Pepperidge Farms.)
Preheat oven to 375 degrees. \
Squeeze the juice of the lemon into a small mixing bowl.
Slice the two apples in half and remove the cores.
Cut the apple halves into very thin slices and place into the bowl of lemon juice. Gently toss the apple slices with your hands until they are coated with the lemon juice and microwave for 2 1/2 minutes. Drain the juices when your done.
In a small mixing bowl, mix together the apricot preserves and water with a spoon and microwave for 1 minute.
Roll out the puff pastry onto a floured surface and cut into 6 long strips. Coat each strip with apricot preserves and then place the apple slices along the top of one edge so that they are overlapping. Lightly sprinkle with cinnamon. Fold up the bottom half of the dough strip and then gently roll up the apples and dough until it has made a rose shape.
Gently place the roses into a muffin tin sprayed with coconut cooking spray. Bake at 375 for 40-45 minutes.