Peel the apples, cut them in half, and carefully core them. Lay them cut side down and slice very thinly. Keeping the halves together (don’t separate the slices) place them on a cookie sheet and sprinkle generously with red crystal sugar to coat the outer layer of apple slices. Bake at 350 degrees Fahrenheit for approximately 20 minutes; or until apples are soft and pliable, but not mushy. Allow to cool.

In a mixing bowl, combine the sugar, walnuts and cinnamon.

Line muffin tins with puff pastry squares. The squares will be a bit larger than the tins and will spread out onto the pan. (Depending on the size of the dough, it may overhang so much that you won’t be able to bake 12 on a pan, and will have to alternate shells so they don’t overlap with each other.)

Brush the squares with egg whites. Put a generous amount of nut mixture into each shell and coat all around and up the sides with a spoon.

Cut squares of Gefen Parchment Paper, put into shell and fill with pie weights or dry beans to keep the dough from puffing.

Bake at 400 degrees Fahrenheit for approximately 15-18 minutes. Remove pie weights and parchment paper. Carefully remove shells from tins and allow to cool.

Spoon a tablespoon of custard into each shell.

Take one slice of apple and roll it as tightly as you can (keeping pink tips on top). This will be the center of the rose.

Continue to place slice after slice of apple rolled around the center slice, overlapping slices a bit. Continue wrapping slices around until the rose fits perfectly into the shell. Place it into the shell and gently spread out the tops to resemble petals.