Ingredients

• 2 Red or pink apples (Red delicious or pink ladies)
• 1 lemon
• 1 sheet of puff pastry
• 1 tsp ground cinnamon
• 3 tbsp apricot jam or preserve

Steps

• Step 1

  If using frozen pastry, first thaw out at room temperature. Preheat your oven to 375°F – 190°C

• Step 2

  Remove the core of the apples, cut in half and slice very thinly.  The peel stays on for the red colour.  Place the slices in a microwave proof container, add water to barely cover and the juice of half a lemon.  Place in microwave to soften approx 3 minutes. Remove, strain water and leave aside to cool.

• Step 3

  Place the apricot jam in a microwave proof bowl and heat up for approx 15 seconds to make it easier to spread.

• Step 4

  Once rolled out, cut up your puff pastry sheet in strips of approx 2 x 10 inches or 5 x 24 cm.  Brush on in the centre only the apricot jam (not too thick).

• Step 5

  Arrange the apple slices by overlapping each one ensuring the skin side is up and that they stick out over the pastry.  Sprinkle some cinnamon powder and fold the pastry back up sandwiching the apple slices.  Starting on one end, gently roll the pastry keeping the apple slices in place.  Do not roll tight and ensure all the slices are sticking out over the top.

• Step 6

  Grease your muffin pan quite generously with oil or butter and place each pastry rose in each slot.  Bake for 35 to 45 min at 375°F – 190°C.

• Step 7

  Remove from oven and sprinkle the powder (icing) sugar, serve warm.

Little Tips

Depending on your oven heat, you may find that the apple skin can burn.  A little bit of dark is fine, that's part of the look, but you don't want burnt flavour.  To avoid burning, tear little sheets of foil and place one on each individual rose half way through cooking.