Apple Roses with Vanilla Sauce

Wash apples. Leaving the skin on, slice apples in half vertically through the core along the stem. Scoop out the seeds from each half, and then cut horizontally into ⅛‑inch slices. In batches, microwave slices for a minute until pliable and floppy.

Mix together cinnamon and sugar in a small bowl. Butter the dozen wells of a regular-size muffin pan, and sprinkle each with cinnamon sugar.

On a lightly-floured surface, roll out a pastry sheet to about 9×16 inches. Cut the pastry sheet length-wise into 3 strips. Spread butter across each strip, and sprinkle with cinnamon sugar.

Lay apple slices along the long edge of a strip of pastry, overlapping, with the skin edge exposed above the pastry about ¼- to ½‑inch. Fold the other pastry edge over the apple slices. Roll up the strip to form a rose. Seal the edge and place in a muffin well. Repeat to make 12 apple roses.

Preheat the oven to 400° F. Brush the roses with melted butter, and sprinkle with more cinnamon sugar. Bake for about 45 minutes until browned.

Beat together egg yolks and ¼ cup of the sugar. In a separate small bowl, stir together the cornstarch and ½ cup of the milk.

In a pot, heat 1 cup of milk, ¼ cup of sugar, and salt. When hot, temper the eggs by stirring in some of the milk. Whisking constantly, add the egg mixture to the pot. Heat until about 160° F, then while whisking, add cornstarch mixture. Continue to cook until mixture coats a spoon. Remove from heat, stir in butter and vanilla.

Serve apple roses with a ladle of warm vanilla sauce.