You will not be able to roll the puff pastry into a proper apple rose if the apples are not thin, nor if they are not soft. Start by cutting the apples in half, removing the seeds, and then make very thin slices, starting on one edge of the apple half. Start by cutting the apples in half, digging out the center seed part, and then starting on one end, and thinly slicing into very thin wedges. Just remember that we are going for thin – not paper-thin slices. Either use a sharp knife or, if you are comfortable with a mandoline slicer, you can use that too. You will need to cut the apples into very thin slices – not paper-thin slices, but not apple wedge-sized slices either. You can also spritz the muffin tin with cooking spray at some point before you begin. You will need at least two hours out of the freezer to thaw a puff pastry sheet. Step 1: Prepare/ thaw the frozen puff pastry sheet Read on for more details, tips, and tricks so that you will feel confident making this recipe. The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. optional powdered sugar for decorating – see other optional serving suggestions below.It doesn’t really matter for this recipe. lemon juice – You can squeeze half a fresh lemon, or use bottled lemon juice.two medium apples – You will be using thinly sliced apples to make the top of the roses that peek out over the puff pastry.I have not seen any commercial puff pastry yet that is not vegan – but do check. Also, since we are a vegan family, I do read the ingredients on the back. If you can only find round frozen puff pastry then see the directions below. Pepperidge Farm’s frozen puff pastry is rectangular in shape. However, it seems that these days you need to take what you can find.
one puff pastry sheet – my preference is for Pepperidge Farm puff pastry sheets.Ingredients needed to make apple rose puff pastry tarts
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