Puff pastry apple roses

Ingredients for 1 servings:

• 2 apples
• 1 tbsp cane sugar
• 2 tbsp water
• 2 tbsp lemon juice, fresh
• 4 sheets of puff pastry, frozen
• Powdered sugar for dusting
• Flour for the work surface
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

uncomplicated, crispy and fruity

Peel one apple, wash the other, and leave unpeeled. Core and quarter both, then grate them into very fine slices and place them in a bowl. Bring the sugar, water, and lemon juice to a boil in a saucepan and add the peeled apple slices. Simmer for a few minutes, remove from the heat, and let cool. Then lightly purée the apple compote in the pan. Place the puff pastry sheets on a floured work surface and stretch them out a little, cut them in half lengthwise, and spread the compote in the middle. Arrange the apple slices, peel on, in a fan shape on one edge of the sheets, fold the other edge of the sheet over them, and then roll them up tightly. Place the puff pastry roses in greased muffin tins and bake at 190°C (top/bottom heat) for 30 minutes on the bottom rack (important, as otherwise the apples will burn), then reduce the temperature to 170°C (350°F) and bake for another 5 minutes. Remove and let cool for about 10 minutes, then place on a rack and dust with powdered sugar.