Apple Rose Tartlets 
Difficulty: Intermediate  |  Prep Time: 1.25 Hours  |  Makes 8 Pieces

  • 2 firm red-skinned apples such as pink lady or honeycrisp
  • 2 tablespoons lemon juice
  • 4 tablespoons water
  • 2 sheets puff pastry, defrosted
  • ½ cup cream cheese
  • 8 tablespoons sugar
  • Cinnamon

Remove the core and thinly slice the apples into approximately 1/8 inch thick slices, cutting the length from the top to bottom, not crosswise. Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Allow to cool. Pat the apple slices dry and set aside. Open up the puff pastry sheets and cut each sheet into 4 even strips to make 8 strips total. Spread cream cheese evenly onto the strips and sprinkle sugar onto the puff pastry strips. Arrange the apple slices in a shingled pattern with the skin facing the outside of the strip, sprinkle cinnamon on top of the apples, and assure that the apples are arranged so that when you fold the pastry lengthwise the skin of the apple will peek out the side.

Fold the pastry puff in half lengthwise and roll them up. Place in greased muffin tins with the apples facing up, and sprinkle lightly with more sugar. Bake for 40 minutes at 375°. Serve warm.

By Draeger's Cooking School

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