PUFF PASTRY POTATO ROSES

 

2 sheets of puff pastry

1 kg (2 lb) sweet potatoes. peeled. sliced paper thin and halved

6 tbsp butter and olive oil

2-4 tbsp fresh herbs rosemary and thyme minced

1/2 cup grated Parmesan

Salt and Pepper to taste

Use only one sheet of puff pastry keeping the other at room temperature for 40 minutes. Preheat oven to 180 C (350 F) and brush a muffin tin with butter and olive oil and set aside.

Boil the potatoes in slightly salted water until pliable but not fully cooked then place them in a bowl of cold water until needed. 

Roll out the pastry into a rectangle 10 inches wide and 14 inches long,  Cut the rectangle into 6 strips. 

Pull a strip of dough and roll it out so it is 2 1/2 inches wide, brush with butter and oil and sprinkle with herbs, and cheese. salt and pepper along the top part of the strip. Add the potato slices leaving 1 inch at the beginning and end of the strip. Fold the bottom half of the pastry strip to the middle of the potato slices and dab a  bit of butter and oil at each end of the strip and roll it gently but firmly taking care not to pull it too tight. 

When the rose is completely rolled place it in the first socket of the muffin cup and repeat the same procedure with the rest of the roses. 

Bake the roses for about 45 minutes until the edges of the potato slices peeking out are browning and the pastry shells are golden. Once done let them sit in the muffin pan for a few minutes before lifting them out.