Comté, Cranberry & Apple Puff Pastry Roses

Instructions

1. Core the apples and cut into quarters, then slice each quarter very thin
2. In a saucepan over medium heat, add the water and bring to a simmer; add the apples and cook for a few minutes until they are pliable but not too soft
3. Strain and place on kitchen towels to drain and cool
4. Pre-heat oven to 220°C and grease a muffin tin, set aside
5. Flour both your countertop and the rolling pin and roll out one sheet of puff pastry into a 12×12” square
6. Cut the square into six long strips
7. Using a peeler, make paper-thin slices of the Comté cheese, set aside
8. Brush the bottom of a strip of pastry with egg wash and then layer the apple slices on top, overlapping them slightly but leaving a small margin uncovered at the end of the strip
9. Carefully spread a little cranberry sauce over the apples, don’t overfill as it will end up looking messy, so less is more in this case
10. Add the cheese slices on the top of the apples and carefully roll the puff pastry up
11. Brush the open end with egg wash and press the pastry closed
12. Pinch the excess dough at the bottom of the pie together; the egg wash will help it to hold
13. Repeat this process and gently place the roses in the muffin tin and bake for about 25 minutes
14. Check on the roses halfway through, and if you feel they are burning, cover the container loosely with foil
15. They should puff and up and become beautifully golden brown on the sides when they are ready
16. Serve warm and enjoy!