Apple roses with vegan puff pastry

Ingredients for 1 servings:

• 1 roll (to taste ätter dough, vegan
• 2 apples, red
• 1 jar jam of your choice
• some cinnamon
• some raw cane sugar
• Water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

approx. 8 roses

Preheat the oven to 230°C (top/bottom heat). First, halve the apples and carefully remove the cores. Then, using either a knife or a slicer, cut or slice the halved apples into very thin slices, starting from the stem. Place the slices directly into the water to prevent them from browning. If the slices are not elastic enough to be rolled up, briefly place them in a wide saucepan with the water and bring to a boil. Then drain the water and let the apple slices drain. Now unwrap the puff pastry roll and unroll it. Since there is still paper underneath the pastry, the pastry sheet can be cut into 8 strips directly on top. Then spread a thin layer of jam on one half of each strip. Sprinkle with cinnamon and, if desired, sugar. Now place the apple slices, round side up, on the part of the puff pastry covered with jam, overlapping by about 1 cm. Make sure that the apple slices always overlap. Once the strip is fully filled, fold the unfilled part of the pastry up over the apples. Now slowly roll the strip from left to right and place the rose in a muffin tin. Place the roses on a baking rack on the lowest rack in the oven and bake for approx. 20 minutes at 200°C. Check to see if the puff pastry has risen nicely and is lightly browned. You may need to increase the time and reduce the temperature to prevent the apples from turning black. After 20 minutes, I took them out of the muffin tins, placed them on a baking tray, and baked for another 10 minutes at 180°C using the bottom heat setting. I didn’t want to risk them not being cooked through on the inside.