1 sheet store bought puff pastry
2 or 3 firm large peaches
1/4 cup peach ot apricot jam
1/2 tsp cinnamon powder
2 tbsp granulated sugar
1 egg, for egg wash
1/4 cup blueberries
Icing sugar, for dusting
Preheat Fritaire to 400F and put the puff pastry to thaw.
Line the air stand with baking paper and set aside.
Cut peaches into halves, then put the side down on a cutting board and cut into thin slices.
Place the peach slices into a microwave safe bowl, add a couple of tablespoons of water and microwave for 1 to 2 minutes, or until the fruit is soft and pliable.
Set the peach slices aside and let cool down.
Open puff pustry, over a floured surface. If it is too sticky, rub it with more flour.
Using a pizza cutter or a sharp knife, cut pastry into 2 inch stripes, about 8 inch long.
Spread about 2 tbsp of jam on top of each strip and sprinkle it with cinnamon powder.
Start arranging the fruit slices on the top half of each dough strips.
Each fruit slice should have the flesh half on the dough and the skin side of the fruit slice pointing outside.
Arrange 10 peach slices on the top half barely overlapping with each other.
Leave some free space at the begining and end opf each strip, in order to make it easier to roll up and enclose the plum slices.
Roll the dough as tighly as possible to make the rose.
Beat an egg and brush the sides of each rose.
Transfer some of the roses to the air stand (you will need to bake the roses in batches), and bake for 30 minutes or until the puff pastry is fully cooked.
Once the roses are done, let cool down a bit then dust with icing sugar and serve warm.
let cool down a bit then dust with icing sugar and serve warm.
