- 2 Vegan Puff Pastry Sheets
- 2 organic apples
- 3 tablespoon water mixed with the juice of half a lemon
- 1/ 2 cup plain vegan cream cheese of choice (I used Daiya)
- 1/ 2 teaspoon cinnamon + more for sprinkling
- 1/ 2 teaspoon vanilla extract
- raw cane sugar for sprinkling
- flour for sprinkling counter
- powdered sugar for decorating
Thaw the puff pastry for at least 2 hours or overnight.
Cut the apples in half, remove the core, then cut the apples in paper thin slices (leave the peel!).
Right away, place the sliced apples in a medium microwave safe bowl and toss with water and lemon to prevent browning. Microwave the apples in the bowl, for about 3-5 minutes or until soft and pliable.
Unwrap the thawed puff pastry over a clean and lightly floured counter. Using a rolling pin, stretch the dough a little, trying to keep it in a rectangular shape. Cut each sheet of dough into 4 strips (total: 8 strips). At this point, preheat the oven to 375 degrees F.
To prepare the vegan cream cheese: Mix the plain vegan cream cheese with cinnamon and vanilla extract. Lightly spread the cream cheese onto each strip.
Drain the apples. To assemble: Start with about 10 slices, laying the slices out horizontally on top of each pastry strip, skin side toward you, overlapping the previous apple by half. Sprinkle with a bit more cinnamon and sugar across the apples if desired.
Fold up the bottom part of the dough. Using one hand to roll and the other to support, roll the dough tightly on one end toward the other. Your tart should resemble a rose. After sealing the edge, place in a lightly greased muffin cup. Repeat for the other roses.
Bake for about 40-45 minutes, or until the sides have browned evenly. After they have cooled, sprinkle with powdered sugar. These are best eaten right away when still crisp and warm. But, they can be stored in an air-tight container at room temperature for up to two days or in the refrigerator for up to three days. You can always warm them up for a few minutes by placing in the oven before serving.