John Myers
Puff Pastry Apple Florets with Apricot Jam
The perfect puff pastry apple florets with apricot jam recipe with a picture and simple step-by-step instructions.
- 1 packet Puff pastry roll
- 2 El Apricot jam
- 2 Pc. Apples fresh
- Possibly a few drops of lemon juice
- Icing sugar for dusting
- Take the puff pastry out of the refrigerator and let it warm up a little so that it can be unrolled better and preheat the oven to 200 ° C. (180 ° C circulating air)
- Wash the apples, dry them, remove the core and slice them into thin slices and divide them each (so they can be rolled up better), drizzle with lemon juice if necessary.
- Now spread the unrolled puff pastry thinly with the apricot jam and cut into 6 strips, place the apple slices on top, slightly overlapping and letting you look over the edge, roll up and place in the muffin tin lined with paper liners.
- The mold and its contents are now placed in the preheated oven for approx. 20 – 25 minutes at 200 ° C (180 ° C convection). When the apple florets have cooled down a bit, dust with powdered sugar as desired. Unfortunately I had to find out that mine was all. It also tasted so very good.
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