Ingredients
Equipment
Method
- Thaw the puff pastry fully in the refrigerator before beginning.
- Pour the lemon juice into a medium bowl with a cup of cold water.
- Combine the brown sugar with the cinnamon and mix together.
- Spray a muffin pan with non-stick spray.
- Core the apples and cut them in half lengthwise. Slice into very thin slices.
- Place the apple slices into the bowl of lemon water to prevent browning. Set aside.
- Unpackage the puff pastry and roll it out on a lightly floured surface.
- Cut the puff pastry into 6 even strips and space them apart on the work surface.
- Mix the jam with a splash of hot water and cover each strip with a thin layer of jam using a pastry brush.
- Sprinkle each strip generously with the cinnamon brown sugar.
- Microwave the bowl of apples for 2 minutes to soften them, then drain excess water.
- Place apple slices along the top edge of one pastry strip, overlapping slightly.
- Fold the bottom of the pastry strip up and roll it to form a rose shape.
- Place the puff pastry rose inside a muffin pan cavity. Repeat with all strips.
- Chill the formed roses in the refrigerator while preheating the oven to 400°F / 200°C.
- Bake the roses on the middle rack for 40-45 minutes. Tent with foil if apples start to brown.
- Remove from the oven and transfer to a cooling rack to prevent sticking.
Nutrition
Notes
Feel free to customize the jam flavor and add nuts for extra texture. Store leftovers in an airtight container in the fridge for up to three days. Reheat in a warm oven to restore crispness.