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:

1. 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
2. Add water/apple mixture to pan and simmer for 5 minutes
3. Using a rolling pin, roll out pastry into a rectangular shape – allowing for 3, 2 inch long strips to be cut from each
4. In a pan mix 2 tbs of water and 3 tbs apricot preserve and simmer for 3 minutes
5. Drain apples and set aside
6. Using a spoon, spread apricot on top of pastry in a thin layer
7. 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
8. Fold the bottom of the pastry to the top, so half the apples are covered
9. Starting on the left side, roll the pastry (like a sleeping bag) to create the rose effect
10. Place in a non stick cupcake pan and bake for 40 mins
11. Remove and sprinkle with powder sugar and cinnamon