This is a real showstopper dessert which has become very popular possibly because it is relatively simple to make. Once baked, all you need to serve this is a sprinkling of icing sugar and maybe some crème fraîche or warm custard.
You will need a six hole muffin tin which should be lightly greased.
1 sheet of ready rolled puff pastry
3-4 apples
2 tablespoons of apricot jam
tablespoon of boiling water
juice of ½ lemon
Take the pastry out of the fridge about an hour before you want to use it.
Preheat the oven to 190ºC
The first thing you need to do is fill a saucepan with cold water and add the lemon juice. Then core and thinly slice the apples, adding them to the lemony water as you go. This will prevent them from going brown.
Now bring to a simmer over a low heat and turn off once you see bubbles forming. This will soften the apple slices without them losing their shape. Drain and allow to cool.
While that's happening, mix your apricot jam with the boiled water to loosen it slightly.
Unroll your pastry onto a board, laying it horizontally in front of you. Cut into six strips from top to bottom.
Brush with the apricot jam mixture across the middle of each strip. Next lay the apple slices along one side so they overlap and extend out slightly from the pastry edge.
Fold the pastry up from the other side to cover the apple slices and press down so the apricot jam holds it together.
Then simply roll up from one end and place into your muffin tin. Repeat for the other five strips so you have six roses.
Place the tin into the oven and bake for 40-45 minutes. Keep an eye on them and if the apples start to brown faster than the pastry, place a sheet of tin foil on top.
Once the time is up, leave in the tin until they are cool.
Sprinkle with a little icing sugar to serve.
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