INGREDIENTS
2 large red apples, cored and very thinly sliced

¼ cup white sugar + 1 teaspoon ground cinnamon

Frozen puff pastry, thawed

½ cup melted butter

Apricot jam

1 egg for glazing & 2 teaspoons water

Icing sugar

METHOD

·      Heat oven to 190 degrees C (375). Butter muffin pan and dust with white sugar.

·      Place apple slices in bowl of water with lemon juice. Microwave about 3 mins.

·      Roll puff pastry to less than 1/8 inch thickness. Cut one sheet into 6 strips.

Spread melted butter over pastry sprinkle with generous amount of apricot jam and cinnamon sugar. Place apple slices along one edge of the pastry – about ¼ inch beyond the edge, overlapping slices slightly. Fold the bottom half of pastry over apple slices to form a long ‘folder’ of pastry with rounded edges of apple slices exposed.

Beat egg & water together & brush surface of pastry. Sprinkle with cinnamon sugar.

Roll pastry to form rose-shaped pastry. Seal roll with end of dough strip, Transfer roses to prepared muffin pan. Sprinkle with cinnamon sugar.

Bake in preheated oven until well browned (45 mins). Use tongs to remove roses to baking sheet & cool 5-10 mins. Dust with icing sugar and serve with vanilla icecream.