Directions

1. Preheat oven to 400 F.
2. Butter 2 ramekins (6- to 8-ounce) and sprinkle with sugar. NOTE: Generously butter the ramekins/muffin pan or the roses will stick. 
3. Core the apple, cut in half and slice thinly. Place apple slices in a single layer on a plate and microwave on high for about 45 seconds to soften. Cover the plate with plastic wrap and a kitchen towel while rolling pastry. If you prefer, sauté the apples in a single layer in a skillet in a small amount of butter about 30 seconds per side to soften. Remove to a plate. Leave uncovered.
4. Mix sugar and cinnamon in a small bowl.
5. Roll puff pastry sheet to less than an eighth-inch thick. Cut two 3-inch by 12- to 14- inch strips, using a Pizza Cutter. Brush melted butter over dough, sprinkle with cinnamon sugar mix. Place the apple slices lengthwise on the long edge of the dough, about a quarter-inch above the edge of the dough and overlapped slightly. Fold the bottom half of the dough over the apple slices with the rounded edges of the slices exposed.
6. Brush the surface of the dough with the butter and sprinkle with cinnamon sugar mix.
7. Starting from the end, roll the dough to form a rose-shaped pastry. Seal roll with end of the dough strip. Transfer roses to ramekins or muffin tin. Sprinkle with a little more cinnamon sugar.
8. Place ramekins on middle rack of oven. Bake about 45 minutes or until well browned. Remove from oven, place on a baking sheet and cool five to 10 minutes. Remove from ramekins and cool on a wire rack.
9. Serve warm or cool, sprinkled with powdered sugar, drizzled with warm caramel topping or a scoop of vanilla ice cream.