Ingredients :
- 1/2 packages Puff pastry (Thawed if frozen)
- 2 Red Apples (Try Empire Apples, they will work great)
- 3 tbsp Apricot jam
- 2 tbsp Water
- 1 cup Water
- 2 tbsp Lemon Juice
Method :
- DISCLAIMER: This is not my recipe, I found it on the internet (Search Apple rose puff pastry)
- Preheat the oven to 180° Celsius (Gas Mark 4)
- Slice the apples in half, and scoop out the core
- Put the cup of water and lemon juice in a bowl together
- Slice the apples as thin as possible (Lay the apple flat, and slice from the stem to the base)
- Place in the lemon juice water to prevent discolouration (You may also want to do this after simmering the apples)
- Simmer the apple slices until they"re soft, then drain
- Roll the puff pastry thinly (30cm by 20 or so cm)
- Slice the pastry into 6 slices (5cm by 22cm)
- Mix the jam and tablespoons of water, and microwave for about 30-60 seconds, until soft and spreadable
- Spread the jam mixture over the 6 slices
- Lay the apple slices over the top half of each pastry strip
- Fold the pastry in half, securing the edges with water
- Roll the pastry strips tightly, securing the end with water
- Roll all 6, and place in a cupcake tin, preferably silicon
- Bake for 30-40 minutes (On the bottom shelf if the apples are going to burn, and tin foil might also work
- Take out and leave to cool
- Sprinkle with icing sugar
- VARIATIONS: Add rose water to the apples. Add raisins in the middle, before folding. Use yellow apples (Or other colours), to make yellow roses. HARDER VARIATION; Make your own puff pastry, and add red colouring, to make a fully red rose.
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