apple date rose tarts




_ Ingredients

Filling Ingredients

6 tbsp hot water

3/4 cup dates, pitted (about 12-13 dates)

Dash salt

1/4 tsp cardamom

1 1/2 tbsp rosewater

1/4 tsp cinnamon

Apple Rose Ingredients

2 1/2 cups apple juice

2 whole fuji apples, or any colorful red-toned apple for baking

1 sheet puff pastry, thawed

Flour (for rolling out pastry)

1/2 lemon, juiced

Powdered sugar (for garnish)

_ Instructions


Preheat oven to 375 (it takes about 40 minutes at room temperature).

 degrees F. Spray a muffin tin lightly with nonstick spray and set aside.

To make the date filling: start by softening the dates in 6 tbsp cup of 

hot water for about 10 minutes.



Once the dates have softened, place them in a blender along with the soaking 

water and remaining filling ingredients. Blend on low until you reach a jam-like 

consistency. Remove from blender and place in a bowl. Set aside.

In a medium, microwave-safe bowl, combine the apple juice and lemon juice.

Cut the apples in half lengthwise (do not peel).




Remove the core by carefully carving it out with a knife.

Place the flat side of the cut apple halves down, with the stem end facing to the

 side. Slice the apple halves into very thin slices.

Immediately transfer the slices to the bowl of apple and lemon juice to avoid any 

browning.

When you are finished slicing the apples, place the bowl in the microwave and 

cook on high for 3-5 minutes, or until the apple slices are soft enough to bend 

and roll without breaking. Alternatively, you can cook them on the stovetop.

Lightly dust your countertop or flat surface with a thin layer of flour, then roll 

out the puff pastry until you have a rectangle approximately 12x9 inches in size.



Cut the dough into 6 even strips, about 2 inches wide and 9 inches long.



Spread a thin layer of the date filling - a scant tablespoon's worth - on each strip

 of dough.




Arrange the slices side-by-side with the flat edge against the filling on each strip

 of dough. The slices should overlap and peek out over the top edge of the dough 

just slightly.

Fold up the bottom edge of the dough, leaving the small parts of the apple slices 

that hang over the edge uncovered.




Starting at one end, carefully roll the dough, making sure the apple slices are 

kept in place. You may need to gently tuck the slices down into the dough as you 

roll.

Once you reach the end of the roll, seal the edge gently by pressing with your 

fingers.



Place the final product into your lightly greased muffin tin. Repeat for the 

remaining roses. Cover with tin foil or parchment and bake for about 40-45 

minutes, or until they are completely cooked through the center (you will need to

 check the very center to make sure it is not doughy).



Sprinkle the tops of the roses with powdered sugar, if desired. Serve warm or

 store in an airtight container once cool. These can be kept in the refrigerator for

 up to 3 days, but are best served fresh.






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