Apple Cranberry Gouda Puff Pastry Roses Recipe!!!

2 sheets (16-17 oz total) prepared puff pastry dough 3 large apples (I used Gala) 3 cups water 4 oz gouda cheese (I used Old Amsterdam) 1 cup cranberry sauce, preferably homemade 1 egg, lightly beaten

1 Defrost the puff pastry according to the package directions, and keep it in the refrigerator until you're ready to use it. 2 Cut the apples into quarters around the core. Slice each apple section into very thin slices, around 1/8-inch thick or less if possible. Save any misshapen slices or end pieces for another use. Place the water in a medium saucepan, and bring it to a simmer over medium heat. Add the apple slices and simmer them for 3-5 minutes. You just want to cook them slightly so they're pliable and can easily bend—do not let them get overly soft or mushy.

3 Strain the apples out of the water and place them on a baking sheet covered with a paper towel to drain. Let them cool to room temperature. 4 Preheat the oven to 425 F, and spray a muffin pan with nonstick cooking spray. Flour your work surface and rolling pin. Roll out one sheet of puff pastry to a 12x12-inch square. (Leave the other sheet in the refrigerator until you're ready to use it.) Cut the square into six long strips.

5 Use a vegetable peeler or cheese slicer to slice the cheese into paper-thin slices. Give the cranberry sauce a few good stirs to break up any clumps. 6 Brush the bottom of one strip of puff pastry dough with the beaten egg. Start laying apple slices along the top of the puff pastry strip, with the rounded part sticking above the dough. Overlap the slices slightly as you lay them down, and leave a small margin uncovered at the end of the strip.

7 Spread a little cranberry sauce on the apples. A little goes a long way, and if you overfill it will spill out the top of the pastry and look messy, so try to go lightly on the cranberry! Add the cheese slices on top of the apples, and roll the puff pastry up. Brush a little egg onto the uncovered margin at the end of the strip, then press the pastry roll closed. Pinch the excess dough at the bottom of the pastry together—the egg wash will help it hold together.

8 Place the puff pastry rose in the prepared baking sheet, and repeat until all of the roses are made. Bake at 425 F for 25 minutes, rotating halfway through. If the apple slices start to get too dark or burn along the edges, cover the pan loosely with foil. They're done when they're puffed and they look golden brown along the sides. 9 These pastries are best enjoyed a bit warm on the same day they were made.