I am sure that you will make this recipe again and again and no one will ever say no to one, let alone 2 more apple pies...
Remove the puff pastry from the freezer and leave it on the counter for at least 6-8 hours.
Pour water and the juice of a half lemon into a medium-sized bowl.
Cut the apples in half and remove the pits and the stem.
Using a very sharp knife or mandoline, cut the apples into thin slices of about 3mm/ 1/8” and immediately place them in the bowl with water & lemon juice to prevent browning them.
Place the bowl of apples in the microwave for about 4 minutes, until they are soft and flexible.
Preheat the oven to 180°C / 350°F.
Unroll the puff pastry and place it on a baking sheet. Moisten your hands with water and smear the entire surface of the puff pastry on both sides. Cover it with a sheet of greaseproof paper and so between the greaseproof papers, with the help of a rolling pin, open/enlarge the sheet to be about 25X30cm/ 9X12”.
Cut the puff pastry sheet into six wide strips approx. 5cm/2”.
Brush each strip with 1-2 teaspoons of honey or other syrup or jam. Optionally sprinkle with grounded cinnamon.
On the top half along the strip, place the apple slices on the puff pastry, overlapping half of the apple slice at a time.
Fold the bottom of the puff pastry and carefully roll it. Press the edge to seal.
While you are folding the puff pastry, if it is breaks or tears, don't worry because it will come together during baking.
Transfer the roses to a well-buttered cupcakes pan. If you have a silicone cupcakes pan, it is not necessary to butter them.
Bake for about 40 minutes, or until takes a golden brown color. If you have a strong oven and you can see that the apples on top are starting to burn, cover them with aluminium foil for the last 15 minutes.
Wait 10 minutes for them to cool and sprinkle the rose apple pies with icing sugar if you want, before serving.
Servings 0