Chef Tom Fraker
2 Melissa’s Honeycrisp™ Apples
1 package (2 sheets) Store Bought Puff Pastry
1/2 stick Unsalted Butter – melted
Cinnamon-Sugar – as needed
1 package Melissa’s Cranberry Clean Snax® - crushed
2 packages Melissa’s Thompson Seedless Raisins
1 Egg – slightly beaten
Unsalted Butter – as needed
Granulated Sugar – as needed
Melissa's Chocolate Dessert Sauce – as needed
Fresh Strawberry Halves – as needed
Fresh Mint Leaves
Preheat the oven to 400ºF.
Remove the stems from the apples and cut them in half from top to bottom. Slice the apples thin, in half moon shapes. Using a small ring mold or piping tip, cut the core out off each slice. Place the apple slices on a plate and microwave them for 45 seconds to 1 minute until a little floppy but not mushy.
Roll out the puff pastry to about 1/8-inch thick and, using a pizza cutter, cut the pastry into 3-inch wide strips lengthwise. Sprinkle the pastry with your desired amount of cinnamon-sugar. Top the pastry with the apples, extending the arc of the apple slices about 1/8-inch beyond the edge of the pastry, overlapping the slices a bit. Next, top with a little Clean Snax® and raisins. Pull the bottom of the pastry up and over the filling. Semi loosely, roll the pastry up until you get just to the end. Brush the end of the pastry with the egg and press against the roll to seal.
Rub ramekins or other small round baking dishes with butter and dust them with the granulated sugar. Brush the tops with some more of the egg. Place the pastry roses in the baking dishes and then directly on the rack in the pre-heated oven. Bake for 40 minutes or until golden and cooked through. Remove from the oven and let cool. Carefully remove from the dishes.
On a plate, swirl some of the Melissa’s Chocolate Dessert Sauce. Arrange the pastry roses on the plate. Garnish with the strawberries and mint.
Strategically place some chocolate sauce hearts and enjoy with your Valentine.