When I had the bed and breakfast, there was always a fruit course… and it was usually dessert! These little apple roses from Pepperidge Farm were a hit. I only changed it up a little bit – I liked using blackberry jam instead of apricot preserves, and I always (always) sprayed the muffin tins, whether they were silicone or not. That way, they lift out easily with a spoon without breaking the puff pastry or tearing up the apple slices. And I found them best received either in a puddle of warm caramel, or with a big helping of just-whipped cream on the side.
They’re really easy to make, but ignore the directions about reheating (ick) and serve them hot from the oven. No better way to eat an apple, in my opinion!