Ingredients

The following ingredients have 7 Servings
  • 1 puff pastry sheet (275 g)
  • 2 nectarines
  • 1 egg (, beaten)
  • granulated sugar (white or brown)
  • cinnamon (, upon taste)
  • powdered sugar for dusting

Instruction

  • Preheat oven to 400F (200C).
  • Cut the nectarines in very thin slices and set aside.
  • Grease 8 (3.5 inch – 9 cm diameter) ramekins with butter and dust with flour to make sure the roses won’t stick.  You can also use muffin tins.
  • On a floured surface roll the pastry into a 10 X 15 in (25X40cm) rectangle.
  • Brush with egg and sprinkle sugar and cinnamon upon taste.
  • Cut the dough into 8 equal strips, each of about 2×10 in (5 cm x 25 cm).
  • Arrange one layer of nectarine slices (about 5 or 6 slices) over each piece of dough.
  • Fold up the bottom part of the dough and brush with egg. Add more sugar and cinnamon if desired.
  • Roll and place on the prepared ramekins.
  • Bake for 45 minutes until puffed and golden.
  • Remove from the oven and let rest on the ramekins for 10 minutes before removing. Transfer to cooling rack.
  • Serve warm sprinkled with powdered sugar. Enjoy.