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Parve
Hard
1 Hour, 45 Minutes
Diets 
These roses are delicious and come out looking stunning! Check out the video to get the visual. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
2 large onions, diced; OR 8 cubes of Gefen Frozen Sauteed Onions
oil for sautéing
29 ounces Tuscanini Diced Tomatoes
6 tablespoons dark brown sugar
2 teaspoons Heaven & Earth Lemon Juice
1/2 teaspoon salt
1/4 teaspoon oregano
black pepper to taste
1-2 small zucchini (about 2 inches diameter)
salt for sprinkling
Glicks Cooking Spray or other oil cooking spray
2 (10- x 15-inch) sheets Gefen Puff Pastry dough
black pepper for sprinkling
1-2 small yellow squash (about 2 inches diameter)
In a medium saucepan, sauté onions in oil on a low flame, until soft and golden brown.
Add the rest of the jam ingredients, raise the flame and bring to a boil.
Once the sauce is boiling, lower the flame to medium and simmer the tomato jam for about 20-25 minutes, stirring every so often to prevent burning. Keep the lid off of the pot so that the liquid will evaporate and the jam will reduce.
When complete, place the jam in the refrigerator to cool. If there is still some liquid in the pot, strain so that the jam is somewhat thick and chunky, yet a nice spreadable consistency.
Wash the zucchini and slice into thin round slices.
Bring a medium pot of salted water to a boil. Blanch for a couple of minutes in boiling water then stop the cooking by immersing them in cold water. Alternatively, place on a plate covered with saran wrap and microwave for about a minute, or until slightly bendable. Dry with paper towels.
Defrost dough and roll out thinly on a sheet of Gefen Parchment Paper, so that it is about 14×18 inches
Slice dough evenly into seven 2 and 1/2 inch x 14 inch strips. Repeat with second sheet of dough.
Preheat oven to 350 degrees Fahrenheit
Spread about two tablespoons of tomato jam onto each strip.
Place the zucchini slices on the top half of the strip, alternating colors and making sure that the top third of the zucchini is overlapping the dough.
Fold about 1 inch of dough over the bottoms of the zucchini.
Starting from one end, carefully roll the dough, keeping the zucchini slices in place, and gently roll tight. Place immediately in a greased muffin pan
Spray roses evenly with cooking spray. Sprinkle with salt and pepper.
Bake for about 40-45 minutes, or until fully cooked and golden brown.
Using a spoon, remove each rose from muffin pan and cool on a wire rack.
Photography: Hudi Greenberger Styling: Janine Kalesis
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Looks beautiful, would love to try it.
Instruction says to slice each dough into 7, the video sliced one sheet of dough into 3. which is correct?
baking temp The recipe sys to bake at 350, the video says 450. Which is correct?
350F is the correct temperature.
Do these freeze well? Can I freeze these? If yes – would it be better to freeze raw and then bake after?
Zucchini in general does not freeze well.
Got Rave Reviews! I served this as a first course, individually plated. I doubled the “jam” and put it on the plates with the zucchini roses. The only thing I did different from the recipe was I used my hand blender to puree about half the jam.