Directions

1. Preheat oven to 375° F. Prepare two sheet pans by lining with parchment paper and
   set aside.
2. In a small/medium saucepan combine sliced apples, lemon juice, cinnamon and brown
   sugar and let marinate for 5 minutes.
3. While apples are marinating cut each puff pastry sheet into 5 strips (2” each).
4. On low/medium heat, heat the apple mixture for about 5 minutes to soften the apples, but
   do not fully cook them.
5. Divide the cheese equally on the 10 strips of puff pastry by sprinkling it lengthwise on
   the top ½ of the pastry.
6. Layer the apples on the same side of the pastry with the cheese so they are about ½ way
   on the pastry and the skin side is outside of the pastry. Overlap the apple slices and
   continue till the length of the pastry is covered (about 8-10 apples).
7. Fold the bare pastry over the top of the cheese and apples so the bottom of the apple
   slices are between the pastry layers.
8. Roll the puff pastry and apples creating a rosette, tucking the end of the pastry under the
   now rolled rosette, to prevent it from coming apart while baking. Place rosettes on the
   prepared baking sheets.
9. Bake rosettes for 30 to 35 minutes or until pastry is golden and cooked through.
10. Serve immediately and enjoy!