Apple Rose Breakfast Rolls

These are probably the most lovely food item I've made to date to include in breakfast or brunch spread, especially for a Mother's Day Brunch. These add an air of delicateness and springtime anticipation to the breakfast table, and are a thoughtful alternative for moms that might be allergic or sensitive to flowers.  These always make me feel very Bree Van de Kamp whenever I serve them, and they are always a crowd-pleaser.

Ingredients- makes 12 roses:

1 2-pk of pastry puff sheets, thawed but still cold to touch

3 apples

1 cup water

1/2 cup lemon juice

3 tbsp. peach jelly

Cinnamon (Optional)

1 tbsp powdered sugar

1. Preheat oven to 350 degrees F

2. Halve apples and remove cores and seeds.

3. Very thinly slice (these are the "petals" of the roses) the apples.

4. Place apples in a microwaveable bowl with water and lemon juice; slices should be emerged.

5. Lay out both pastry puff and evenly roll to stretch out with a rolling pin.

6. Cut into even 3" strips, 6 strips per pastry sheet.

7. Laying strips horizontally, spread peach preserves along the bottom half each strip.

8. Microwave apples until soft and pliable, about 3-4 minutes.

9. Lay apple slices along the top of each strip: a) use smaller apple cuts (the ends) on the left side of the strip graduating in size as you go towards the right side of the strips, slightly overlapping b) apple slices should be placed with the 'arch' part of the apple at the top, placed half on the top part of the strip and half off the strip.

10. Sprinkle with cinnamon if you like.

11. Roll the pastry puff from left to right (smallest apple cuts to larger cuts) keeping apple slices in place as you roll, to form the 'rose bud.' Repeat with other strips.

12. Place rose buds in greased muffin pan.  

13. Bake until pastry puff is fully cooked, approximately 30 minutes.  Remove, let stand about 5 minutes and move to serving dish.

14. Place powdered sugar in a sifter, and tap powdered sugar over the top of the rose buds...Enjoy!

Tips:
1) Be sure to tap powdered sugar to get a light dusting effect, if you sprinkle or shake, it will clump in one drop.
2) If you notice the skin of the apple petals starting to burn, but the pastry puff is still not fully cooked, place a piece of tin foil over the top of the muffin pan loose and continue to cook.