Pretty apple pastry rosettes

• 6 6

• Preparation time:

• Cooking time:

Ingredients

3 Kanzi apples
375g packet all butter puff pastry, thawed in the fridge overnight
3 tbsp raspberry jam (or preferred variety)
3 tbsp cinnamon sugar (or caster)
Juice of 1⁄2 lemon

Method

Preheat oven to 190°c.

Fill a large microwavable bowl half full with water and add the lemon juice.

Halve the apples and core each half, being sure to keep the halves intact. Turn the apples cut-side down on a board and slice from the short edge into 1mm slices, placing the slices immediately into the lemon water to ensure the apples do not discolour. Once all the apples are sliced, cover the bowl with cling wrap and microwave for six minutes. Drain the water from the apple slices and pat them dry - they should be soft enough to roll.

Combine the jam with 1 tablespoon of water and mix until well until the jam has softened.

Place the pastry on the floured bench top and roll out the dough in one direction until it is 30cm long and 3mm thick. Cut the dough evenly into six strips.

Brush each strip with jam and sprinkle with (cinnamon) sugar. Lay a line of apple slices overlapping each other at the top of each strip, ensuring that the rounded edges of the apple slices are exposed above the pastry.

Fold the bottom half of the pastry strips up over the base of the apples and roll starting at one side, to create the rosette. Sprinkle each with extra sugar and place in the fridge for 15 minutes until the pastry is firm.

Grease a muffin tin and place a rosette into each cup. Bake for 35-40 minutes on the middle rack, but check the rosettes at 30 minutes and move the tin lower in the oven, should the apples start browning at the edges.

When pastry is cooked all the way through, remove from oven and serve.

Created by Amanda Michetti from Chew Town for Kanzi Apples.

Notes