short & simple
caramel apple rose
recipe from the dark room

1 sheet puff pastry (10 in. x 15 in.)
2 apples
1 c. caramel sauce
1⁄2 c. apple butter (or favorite jam or preserves)

» Preheat oven to 425 degrees. Liberally spray a muffin tin with cooking spray.

» Cut apples in half by length, remove core and slice as thin as you can.

» Cut pastry into five strips. (Cutting by width will produce smaller roses.)

» Spread 1 T. of the apple butter on each strip of pastry, and line apples along the top half of the pastry.

» Drizzle caramel sauce on the apples and then fold bottom half of the pastry up to almost cover the apples. Roll the strips up like a pinwheel and put in muffin tin slot. Bake approximately 14 to 16 minutes.

Photo courtesy of The Dark Room