Description
These puff roses are soft on the inside and golden on the outside, with just the right amount of cinnamon sweetness
Ingredients
Units
Scale
Puff Roses
- 1 sheet puff pastry
- 2-3 tbsp brown sugar
- 1 tsp ground cinnamon
Cream Cheese Frosting
- 4 tbsp margarine, softened
- 1 1/2 cups icing sugar
- 1/4 cup cream cheese, softened
- 1/2 tsp vanilla essence
- 6 tsp boiling water (adjust for thickness)
Instructions
- Preheat your oven to 180°C / 350°F. Grease a baking pan.
- Roll out the puff pastry on a lightly floured surface.
- Use a circle cutter (or a small glass), and cut out circles.
- Sprinkle each circle with brown sugar and cinnamon evenly.
- For each row, place the discs on top of each other, so half of the new disc overlaps half of the previous disc.
- Roll the row like a Swiss roll. Lay it down, then cut the roll in half. If you use 3 rows, you’ll end up with 6 rose shapes.
- Place each rose cut-side up in your greased baking pan. Bake in the preheated oven for 20 minutes, or until puffed and golden brown.
- While the roses bake, make the cream cheese frosting.
- Mix 4 tbsp margarine, 1½ cups icing sugar, ¼ cup cream cheese, ½ tsp vanilla essence, and 6 tsp boiling water.
- Adjust the water for thickness; you want it spreadable but not runny.
- Let the puff roses cool for a few minutes before spreading the frosting on top.
Notes
Created, prepared, tried, and tested by Ureshani
