- 3 red apples
- 1 packet Careme Butter Puff Pastry, defrosted
- 1/4 castor sugar
- 2tspns cinnamon
- Juice of one lemon
- 6tblspns apricot jam
Preheat oven to 190C
Cut the apples in half and using a teaspoon, scrape out the core of the apple. Slice the apples thinly (but not too thin, approx 3mm thick) across the width of the apple. Discard the short ends.
Place the sliced apple into a glass bowl and cover with water and add lemon juice. Mix well so that all the apple is exposed to the lemon juice. This will prevent the apple oxidising and turning brown.
Remove the apples from the liquid and pat dry with paper towel. Place the apple slices back into the empty bowl and place them into the microwave and cook for one to two minutes on high until the apples are pliable. Remove from microwave and pat dry again.
Lightly flour a pastry board. Place Careme butter puff pastry sheets on board and cut the pastry into 6 even strips across the short length. They should be approx 6cm wide by 27cm long.
On each strip of pastry, layer apple slices along one long end making sure you overlap them by approx 2.5cms with the skin part of the slices sticking out just over edge of the pastry by about 1cm. You don’t want too much of the apple sticking out above the pastry otherwise this part of the apple will overcook in the oven.
Brush the bottom half of the pastry thinly with apricot jam.
Mix the sugar and cinnamon together well. On the exposed area of pastry covered in apricot jam, sprinkle the cinnamon sugar evenly. Once this is done fold up the bottom half of the pastry and fold over onto the other half covering the apple except the part that hangs over the edge.
Starting at one end, carefully roll up the strip of pastry, forming a tight spiral, making sure the apple slices stay in position. Stretch the end of the pastry and pinch to close. Place into greased muffin tray. Repeat with remaining pastry. Lightly sprinkle the top of the apple with the cinnamon sugar.
Place the tray into the oven. Bake for about 40 minutes or until puff pastry is fully cooked and golden brown. If the apple starts to burn cover with foil lightly.
Dust apple roses with icing sugar mixture just before serving.
By: Chrissy Rob