Apples are a traditional food to eat on Rosh Hashanah, the Jewish New Year, since they are sweet and we want to have a sweet new year. This recipe delivers. I think you will love it!

I made these for the first time last year. I was looking for a quick & easy dessert, since I had just made an elaborate holiday dinner. I also wanted something fun for the kiddos to enjoy. These turned out so gorgeous, lightly sweet and flaky. It was the perfect light ending to a ‘heavier’ type of meal. The serving size was just right, too! I love individual desserts, don’t you? They just seem more elegant.

Anyway, there may be a lot of steps but they’re actually quite easy and fast. I think they look super professional, and you will WOW not only yourself but whomever you serve them to as well! (Normally I’d say ‘guests,’ but with Covid I’ll go with family. Or just yourself! Why not!?)

I always love hearing from you! Let me know what you think in the comments below.

Shana Tovah! Wishing you a happy, healthy, peaceful and safe New Year!

Apple Roses

(vegan, pareve, kosher, naturally sweetened)

Ingredients

1 sheet vegan Puff Pastry Sheets, thawed (I used @theaustralianpieco)
2 organic red apples
2 tbsp lemon juice (about ½ a lemon)
1 tbsp flour (for the counter)
3 tbsp apricot preserves – no sugar added (I used organic fior di frutta)
Ground cinnamon

Directions

Preheat the oven to 375°F
Fill a bowl with water and lemon juice
Core the apples and cut them in half
Using a mandolin (or knife) slice the apples thinly and place into the lemon water
Bring a pot of water to a low simmer and add the apples
When the apples are cooked enough to bend without breaking, remove them and set aside
Unfold the puff pastry and roll out on a lightly floured counter to a rectangle about 12 by 9 inches
Cut along the shorter side into six 2-inch strips
Spread a thin layer of apricot preserves on each strip of dough
Place the apples along the top edge of each strip, with the cut side in the center of the dough and a bit of the skin side (½ inch) hanging over the top. The apples should overlap each other by about half their length.
Sprinkle with cinnamon and fold up the bottom part of the dough (so the filling doesn’t drip out the bottom)
Carefully roll up the dough. Make sure to keep the apple slices from sliding out
Pinch the end with your finger and place into a muffin tin
Bake at 375°F for 40-45 minutes
Let cool slightly then carefully transfer to a cooling rack
Enjoy!

Note: These are best served warm. If you need to store them in the fridge, warm them in the oven prior to serving for best results