Apple Nut Caramel Puff Pastry Roses

Flaky butter pastry gently wraps and rolls with caramel, nuts and tender apples.
From a bud, a delicate treat appears onto your sweet table as a pastry rose. 

Although, it's obviously not apple season...
I just could not keep myself from trying to make these pastries.

After having been on this Italian site...
where this baker made her "Rose di mele con pasta sfoglia"...
I just had to run out and get the necessary ingredients.

Now, of course, in all that possesses me...
I just could not possibly stick to the plan.
After the initial excitement...
I realized that the technique and the pastry were more intriguing than anything else.

Therefore, in true form, I buffed up the recipe a little.  
Why not add a little spread of caramel and roasted nuts.
Then, as much as I'm accused of cutting the sugar too much at times...
I added more in this case whereby the overall pastry benefited as I expected ;o)

Hopefully you'll give these a try...
and by all means, don't be shy to make this recipe your own as well.

Apple Nut Caramel Puff Pastry Roses
adapted and modified from an Italian recipe:

Makes 6 units

(American / Metric measures)

. 2 (450g) puff pastry, rectangular sheets, thawed
. 2 large apples (golden Delicious preferred)
. 3 Tbsps. (45ml) granulated sugar
. 1/2 tsp. (2.5ml) ground cinnamon
. 1 lemon finely zested
. 2 Tbsps. (30ml) lemon juice
. 1 Tbsp. (15ml) water
. 1 Tbsp. (15ml) unsalted butter
. 1/4 cup (60ml) caramel (or Dulce de Leche)
. 1/4 cup (40g) roasted almonds, crushed

. When ready, pre-heat the oven to 350F/180C/Gas4
. Position rack in the center of the oven.
. Line a baking sheet with parchment paper.

. In a medium bowl, place the sugar, cinnamon, lemon zest, lemon juice and water.  
. Peel, core and thickly slice the apples.  Place them immediately into the bowl.   Mix to combine. 
. In a medium skillet, melt the butter on MEDIUM heat and add the apples to cook down until the liquid has evaporated.  Once and a while, stir them around gently.   Afterwards, remove the skillet from heat to have it cool or better yet to transfer to a large plate to have it cool quicker.

Pastry Assembly:
. Divide the puff pastry sheet into 3 equal pieces lengthwise.  This will give strips of 3-1/4inches (8cm).  Repeat with the other as well. 
. Along the side, place about 7-8 apple slices.  Make sure to surpass the pastry dough when placing the apples.  
. Along the other length, spread the Dulce de Leche and sprinkle some crushed nuts.  Close this end onto the third part of the apples' bottoms.
. Now, gently and very carefully roll the pastry in order to create a Rose.
. Place them carefully onto a dish to refrigerate for at least 15 minutes.  Afterwards, gently place them onto the prepared pan and BAKE for 30 minutes or until golden brown.
. Serve and enjoy at room temperature.

The child in me still enjoys the whimsical found in boutique displays.
I thought of sharing these charming captures with you.  

Enjoy the pastries and everything else you plan to make and devour over the holiday ;o)

Happy Easter and flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

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