2 cups cassava flour (Order Here)
1 cup very cold lard or room temp coconut/palm shortening
8 tbs ice water
2 tbs honey
1/2 tsp salt
1 jar organic - sugar free jam (I used Fig)
4 thinly sliced apples
1 tsp cinnamon
Do not peel your apples, you need the color for the roses. Cut each apple in half. Look at the pictures I have posted, Core the apple as shown in the pictures. Thinly slice the apple face down on the cutting board. Or you can use a mandoline for easy thin slicing! After all the apples are thinly sliced add to a microwave safe bowl and add 1 cup of water. Microwave for 3 min.
Now back to your dough. Separate your dough in 16 balls. Lay a sheet of plastic wrap under the dough, before rolling it out. Roll out one of your balls of dough into a rectangle. This is a little tricky. Be patient, take your time. Use cassava flour and sprinkle it over the dough as you roll it out. Keep your rolling pin dry and covered in flour. Roll it out a little if it starts to stick at all, stop, flour your rolling pin, remove any sticky dough, spread a little more flour over the top of the dough and go back to rolling it out. Trim the edges of your dough to be straight.
Now spread on some jam. Now layer the apples as shown in the photo below. Sprinkle with cinnamon. Using your plastic wrap fold your dough over the apples, leaving the tops peeking out. Now roll it into your rose. Go slow and be careful, take your time and use the plastic wrap as needed. If you see cracks just press them together. Really use the plastic wrap to help you while rolling these up. Take a look at the photos below as a guide. Place each finished roses into a muffin tin. Once all your roses are finished place into the oven at 375 for 40-45 min. I think a scoop of coconut ice cream, topped with a sprinkle of cinnamon would be just divine!