Apple Roses Puff Pastry

Ingredients

Yeast-free puff pastry 250g

Apples 2

Sugar 3 tsp

Icing sugar

Water 200 ml

The puff pastry itself is relatively unsweetened; if you want a sweeter version, dust it generously with powdered sugar. Makes about 12 puff pastries.

Cut the apples into quarters, removing the inedible part. Cut into thin slices 2mm thick.

Pour 200 ml of water into a saucepan and bring to a boil. Add sugar. Place the apple slices in the boiling water.

Simmer for 2-3 minutes, then drain the water (the apples should be pliable).

Roll out the defrosted dough thinly (1-2mm thick). Cut into strips 3 cm wide and 25-30 cm long. Place 5 apple slices on each strip of dough, overlapping them slightly. The slices should extend one-third beyond the top edge of the dough.

Carefully roll the strip into a tube. Fold the bottom edges of the dough inward.

Place the finished roses on a baking sheet lined with parchment paper. Bake in an oven preheated to 200°C (400°F). Bake for about 30 minutes.

Let the finished puff pastries cool completely. Sprinkle the puff pastries with powdered sugar through a sieve.

Enjoy!