Apple and cinnamon roses with puff pastry

Ingredients for 1 servings:

• 2 packs of puff pastry, rolled up and ready to bake, from the refrigerated section
• 5 large apples, sour, e.g. Pink Lady or Elstar
• 2 lemon(s), the juice
• 2 tbsp sugar
• 1 tsp, leveled cinnamon powder
• 1 tsp vanilla sugar, (bourbon vanilla sugar) real
• n. B. Hazelnuts, chopped
• e.g. raisins, (rum)
• Powdered sugar, for dusting

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 30 minutes

for 12 muffin cups

Roll out the puff pastry and cut into 6 equal-width strips (approx. 4 cm) and sprinkle with cinnamon and vanilla sugar. Wash the apples, halve them, and slice them thinly from the sides up to the core using a cucumber slicer. Drizzle with lemon juice to prevent them from browning. Fan the apple slices onto each strip of puff pastry from left to right and sprinkle with rum raisins and chopped hazelnuts, if desired. Starting from the left, roll each strip into a log and place each one in a muffin tin lined with paper baking cups. Bake in a preheated oven at 200°C for approx. 25 minutes, until the apple slices are slightly browned on top. Cool in the pan on a wire rack. Remove the apple and cinnamon roses from the pan and place them in new paper baking cups, as the puff pastry is very greasy and the cups will look less attractive. Dust with powdered sugar and serve. Tastes like apple strudel!