Prepare pastry dough and roll out to ¼” thick. Cut using a 4 ½ “ star cutter (or circle) and place in a greased muffin tin. Be sure star points do no lay flat against pan or they can break off when you are removing them after baking. Toast almonds in a dry skillet over med-high heat, shaking pan until they are light golden brown. Allow to cool them sprinkle some in each pastry cup. Set aside.

To prepare the apples, remove the core then slice in half vertically, so you end up with 2 halves Use a mandolin to slice the apple pieces into 1/8” strips and place in shallow bowl with the lemon juice, tossing to coat. Microwave for 30-45 seconds on high just until strips are pliable enough to bend without breaking.

To form the roses lay 10-15 slices onto the counter, overlapping each by half (with the skin sides up). Start at one end and roll up tightly, using your other fingers to hold the apple slices as they roll then place into pastry cups. If desired, use a melon baller to scoop out a ball of mango and place in center of apple rose.

For Topping 1, combine all ingredients into a saucepan and heat until sugar is melted. Use a pastry brush about 1 Tbsp of the mixture onto each apples’ rose. Or for Topping 2 mix together the brown sugar and cinnamon in a small dish. Brush each apple rose with melted butter then sprinkle each with about 2 tsp of the brown sugar mixture.

Bake at 375°F for about 30 minutes or until crust is browned and apples are tender. Remove from oven and brush with the warm strawberry jam – this will make the rose a pretty pink color.