Ingredients:
- 1 sheet of puff pastry
- 2 red apples
- juice of half lemon
- 1 tablespoon of flour ( to roll out pastry on the counter
- 3 tablespoons of apricot preserve
- cinnamon
- powdered sugar for decorating
Steps:
- Prepare a bowl half filled with water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper-thin slices
- Add water/apple mixture to pan and simmer for 5 minutes
- Using a rolling pin, roll out pastry into a rectangular shape – allowing for 3, 2 inch long strips to be cut from each
- In a pan mix 2 tbs of water and 3 tbs apricot preserve and simmer for 3 minutes
- Drain apples and set aside
- Using a spoon, spread apricot on top of pastry in a thin layer
- Layer the apple slices skin side up across the top of the pastry (1/2 on 1/2 off), overlapping to fit the length of the pastry
- Fold the bottom of the pastry to the top, so half the apples are covered
- Starting on the left side, roll the pastry (like a sleeping bag) to create the rose effect
- Place in a non stick cupcake pan and bake for 40 mins
- Remove and sprinkle with powder sugar and cinnamon