Apple Roses Floating in Vanilla Lake

Halve the apples, core them and cut into evenly thin slices. Boil the apple slices in a little water and lemon juice for about 2 minutes so that they become nice and soft. In the meantime, preheat the oven to 190 ° C and drain the apple slices.

Roll out the puff pastry and cut into 5 strips that are as equal as possible. Heat the apricot jam in a saucepan with a little water and distribute it on the puff pastry strips. Depending on your taste, sprinkle some cinnamon and sugar on the strips. Then place the cooled apple slices along the strip on the puff pastry so that the individual slices overlap and do not fall out when rolled up. Now fold the lower half of the puff pastry up and carefully roll it up. Small apple roses are created in no time at all, which are then put in the oven for about 40-45 minutes at 150 degrees.

For the vanilla lake, grind the cashew nuts finely and mix with a little water to form a thick sauce. Add the almond butter and vanilla pods and season with a little agave syrup. Put the resulting vanilla sauce on the plate and place the apple rose on top.