Strawberry Puff Pastry Roses

How pretty are these sweet little roses? Flaky puffed pastry strips wrap their golden arms around fruity strawberry preserves and fresh strawberries. As it snows powdered sugar, you can barely restrain yourself. And this is a FOUR ingredient dessert!

This sweet treat was a complete last-minute invention. I had 1 sheet of puff pastry, a half a container of strawberries, a few tablespoons of strawberry preserves, and enough powdered sugar for an army (don't ask why; I have no idea how I ended up with so much sugar). Anyway, I whipped up these roses in just minutes and let them bake while we enjoyed dinner.

And, I used strawberries, but you can certainly use any thinly sliced fruit. Peaches, plums, pears, and apples would all be amazing. Take note: the firmer the fruit, the thinner the slices should be (so they can bend into the rolled puff pastry). Strawberries are pretty pliable, but they still need to be sliced pretty thin, about 1/8-inch thick.

Strawberry Puff Pastry Roses

Cooking spray
1 sheet frozen puff pastry (10x15), thawed according to package directions
2 tablespoons seedless strawberry preserves or jam
8-10 fresh strawberries, thinly sliced
Powdered sugar for serving

Preheat the oven to 375 degrees. Coat a mini muffin pan with cooking spray (you'll need to spray 10 cups).
Unroll the puff pastry on a flat surface. Cut the sheet in half crosswise, making two 7 1/2-inch long pieces. Slice each piece vertically into 2-inch wide strips, making a total of 10 strips that are 7 1/2 inches long by 2 inches wide (this doesn't have to be exact, just close).
Spread the strawberry preserves on each strip. Top each strip with the sliced strawberries, slightly overlapping the berries to cover the surface and allowing them to hang over one edge of the strip. Fold the un-topped side of the strip up and over the strawberries, covering them about halfway (the pastry won't cover the berries completely; the goal is to create a bottom for the rose so the fruit doesn't stick to the pan).
Starting from the shorter end, roll the strip up tightly. If any strawberries try to slide out, simply push them back into the roll. You're the boss here.
Arrange the roses in the prepared pan.
Bake for 18 to 20 minutes, until the roses are puffed up and golden brown.
Cool slightly before sifting powdered sugar over top.

Makes 10 roses