Apple Roses

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small saucepan over low heat, warm the apricot preserves with the scraped vanilla bean seeds and pod until melted and smooth. Remove from heat and strain out the solids. Set aside to cool slightly.
3. Roll the cold puff pastry on a lightly floured surface into a 12x9-inch (30x23 cm) rectangle about 1/8-inch (3 mm) thick. Cut into 10 strips about 1.25 inches (3 cm) wide and 9 inches (23 cm) long.
4. Core and slice apples very thin (about 1/8-inch thick). Place the slices in a bowl with cold water and a squeeze of lemon juice to prevent browning. Microwave the apple slices for about 1 minute or simmer in water very briefly until just softened and pliable. Drain well and pat dry.
5. Working with one strip at a time, brush a thin layer of the vanilla apricot glaze over the strip. Arrange the apple slices along one long edge of the strip with the rounded edges sticking out over the top edge to resemble rose petals.
6. Sprinkle a pinch of vanilla powder evenly over the apples for extra vanilla aroma.
7. Fold the bottom half of the dough strip up over the bottom of the apples, then carefully roll the dough strip from one end to the other to form a rose shape. Place each rose seam side down on the prepared baking sheet.
8. In a small bowl, whisk the egg with 1 tablespoon water to make the egg wash. Brush the tops of each rose gently with the egg wash and sprinkle with the coarse sugar for sparkle and crispness.
9. Refrigerate the assembled roses for 20-30 minutes to allow the dough to chill and hold its shape.
10. Bake the apple roses until puffed and golden, about 18-20 minutes, rotating the pan halfway through for even baking.
11. Remove from oven and let cool slightly before serving. Optionally brush once more with warmed apricot glaze to add shine.