2 Pink Lady Apples
½ Lemon (juice)
2tsp caster sugar
½ tsp ground cinnamon (optional)
Muffin tray (greased)
Extra icing sugar
1 sheet frozen puff pastry, thawed
Pre heat oven to 190°C.
Cut the apples into thin slices (2mm) leaving skin on to give the red colour to the roses.
Boil 200ml water in a pan. Add the sliced apples, lemon juice and sugar, boil for 30 seconds.
Remove from flame and let them steam for a minute while covered. Apples should be tender and flexible not mushy.
Drain on paper towel and cool.
Place the puff pastry on a well-floured surface and cut the sheet into 5 strips.
Brush with butter and sprinkle icing sugar & cinnamon.
Place the apple slices on the strips as shown in the picture overlapping slightly.
Fold into half and carefully start rolling the pastry. Put the rosettes in the greased muffin tray.
Refrigerate for 10-15 minutes.
Bake for 25-30 min until golden and pastry has cooked through.
Check to see if the pastry is fully cooked on the inside before removing from the oven. If required keep it for few more minutes.
To avoid burning on the top, you can loosely cover with aluminum foil for the latter half.
Sprinkle icing sugar and serve warm with cream or natural Greek yogurt.