Apple Roses in Puff Pastry

20 min prep, 30 min cook

Serves 6

Ingredients

2 or 3 Pink Lady apples or British alternative

Juice of 1 lemon

50g melted butter

1 sheet of ready roll puff pastry, thawed

2 tbsp cinnamon

3 tbsp caster sugar

Icing sugar, for sprinkling

Method

Slice your apples in half and remove the core but keep the half apple intact.

Thinly slice your apples and put into a microwavable bowl with the juice of a lemon (to prevent browning and to make the apples more pliable). Cover with cling film and microwave on high for 1-2 minutes to soften. Leave to cool.

Open up your puff pastry sheet onto a lightly floured surface. Cut length ways into 6 even strips.

Brush each strip with melted butter and sprinkle with cinnamon and caster sugar.

Start at one end of the pastry and place your apple slices halfway up the pastry (so you can fold the pastry over later). Place the apple slices along the pastry overlapping slightly as you go. Leave a gap of few centimetres at the end to stick the pastry together.

Fold over the bottom half of the pastry and roll from the end that you started placing the apples first. Lightly press the excess pastry to seal together.

Place into a lined muffin mould. Cook in a preheated oven for 30 minutes at 180°c or Gas mark 4.

Cool on a wire rack, then sprinkle with icing sugar to finish.