John Myers
Ingredients for 4 servings:
- 1 liter of water
- ½ lemon(s), the juice
- 2 apples, red
- 3 tbsp apricot jam
- 1 puff pastry, rectangular
- 2 tbsp sugar
- 1 tsp cinnamon
- some powdered sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
Pour the water into a bowl and add the lemon juice. Wash the apples, halve them, remove the cores, and cut or slice them into very fine wedges. Place the apple wedges in the lemon water to prevent them from browning. Mix the apricot jam with a tablespoon of water. Lay out the puff pastry and cut them lengthwise into 4 strips. Spread one strip with jam. Arrange the apples lengthwise on top of the pastry, overlapping them, leaving the rounded ends hanging over. Mix the cinnamon and sugar and sprinkle them over the strips. Carefully fold the puff pastry up from the bottom so that the apples hang over slightly, and carefully roll it into a rose shape. Place in a buttered muffin tin to keep its shape. Repeat with the other 3 strips of puff pastry. Bake in a preheated oven at 180°C (fan oven) for about 30 to 35 minutes. Once cooled, dust with powdered sugar.
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