Apple cinnamon rolls from the muffin tin

Ingredients for 1 servings:

• 1 package of puff pastry
• 1 m.-sized apple, sour, e.g. Braeburn
• 2 tbsp sugar
• 1 tbsp cinnamon
• 1 ½ tbsp butter
• 2 tbsp powdered sugar (sweet snow = very fine powdered sugar that does not melt)
• Butter or baking spray for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

for 12 pieces

Preheat oven to 210 degrees Celsius (425 degrees Fahrenheit) top/bottom heat. Melt butter and set aside. Wash apple, dry, and quarter with peel, scoop out core, and cut each quarter into small cubes. Mix sugar and cinnamon in a small bowl. Unroll the puff pastry using the paper. Brush the dough with the melted butter. Sprinkle cinnamon and sugar on top and distribute the apple cubes evenly, leaving a 1 cm border all around. Roll up the dough from the long side (seam at the bottom), pressing down lightly. Cut the filled roll into 12 equal pieces. Grease the 12 holes of a muffin tin. I prefer baking spray, as this is the quickest way. Now place the pieces upright, cut-side up, in the tin. Bake in a hot oven (2nd rack from the bottom) for about 15-20 minutes. Remove the tin from the oven and immediately loosen the snails at the edges with a knife. Then let it cool for about 5 minutes, remove the snails, and let them cool until lukewarm on a wire rack. Sprinkle with some sweet snow, if desired. A small scoop of vanilla ice cream or vanilla sauce goes perfectly with this, as the snails taste deliciously like apple strudel.