Apple roses

Ingredients for 1 servings:

• 1 pack of puff pastry from the refrigerated section (roll)
• 5 tbsp cane sugar
• 4 apples, depending on size
• 2 tsp cinnamon powder
• 1 pinch of nutmeg
• 2 tsp lemon peel, untreated, grated
• 1 tsp vanilla powder
• 4 cups water
• 2 tbsp sugar
• 2 tbsp lemon juice
• Fat for the mold
• n. B. Jam of your choice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Puff pastry muffins, makes 12

Combine 4 cups of water, 2 tablespoons of sugar, and 2 tablespoons of lemon juice in a saucepan. Wash and core the apples. Cut them into approximately 5 mm thick slices (best placed directly into the prepared water to prevent them from browning). Place the pan with the apples in the water on the stove and bring to a boil. Then simmer gently for about 2 minutes, checking the apple slices occasionally to see how soft they are. They should be soft and pliable. Once the apples are soft enough, drain them and place them on a layer of kitchen paper to dry and cool. Grease 12 muffin cups (silicone cups are best). Mix together the brown sugar, vanilla powder, nutmeg, cinnamon, and lemon zest. Line the puff pastry case and sprinkle with the sugar. Press the apples in gently, making sure to press them in gently and evenly. Preheat the oven to 220°C (fan oven). Then, using a serrated rolling pin, cut the puff pastry from top to bottom into approximately 1.5 cm strips. Once the apple slices have cooled and dried, place them slightly overlapping widthwise on the puff pastry strips. It’s best to prepare one strip at a time. When all the strips are ready, roll them up tightly, starting at the bottom, and place them in the prepared muffin tins. Place the filled muffin tins on a baking sheet and put them in the oven. Bake for about 40 minutes until golden brown. After baking, melt some jam (to taste; I used strawberry jam) in a water bath and then spread it over the apple roses. Be careful: let the roses cool in the tins and only remove them when they are completely cool. Then briefly wrap some aluminum foil around a glass and then place an apple rose directly from the silicone mold into the glass. Give them a little more scrunching and they’re done.