Apple & Fig Rose Pastry
4 gala apples
Juice of 1 lemon
2 tablespoons butter
1 teaspoon cinnamon
2 tablespoons brown sugar
3 tablespoons of Bellisari’s Blistered Jalapeno & Fig Spread
1 sheet puff pastry, thawed
Optional: Apple corer, pastry brush, and mandoline slicer (while not mandatory, it's helpful to have these!)
You'll need apple slices that are pliable enough to bend, so cooking them for just one minute will help. Core the apples then slice them in a half-moon shape, about 1/16th of an inch thick. To keep them from browning, squeeze the lemon juice into a medium sized saucepan and place each stack of apple slices in the juice. Gently move them around to coat. Once all the apples are sliced, add enough water to just cover the slices. Cover with a lid and simmer for about 60 seconds, or until you see the apple slices start to become translucent.
Using a microwave-safe dish, heat the butter, cinnamon, brown sugar, and Bellisari’s Blistered Jalapeno & Fig Jam for about 25 to 30 seconds in the microwave. Stir until a paste is formed. Use a rolling pin to flatten out the puff pastry, and then cut into four long strips.
Spread the jam mixture onto the strip of puff pastry, overlap apple slices at the top of the puff pastry. Once you have filled the entire top of the pastry with apple, fold the pastry towards the apples, so that it covers the bottom half of the apple slices.
Carefully holding the apple slices in place, roll up your strip of puff pastry. Place the rolled in a muffin pan, seam side down, and then start on the next apple.
Once the pan of rose-shaped pies is ready, bake at 400 degrees Fahrenheit for about 25 minutes. The pastry should be flakey and cooked through.