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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Generously butter 12 small individual ramekins, muffin tins or silicone moulds.
Cut apples in half. Remove core and thinly slice. Put apple slices on a plate, overlapping slightly. Sprinkle with lemon juice and cook in the microwave in 45 second periods until slices have softened a little bit. Remove, let drain over kitchen paper and let cool down.
Roll puff pastry to 3mm thickness. With the help of a pizza cutter or sharp knife, cut 6 rectangular strips from each sheet.
Brush with apricot jam. Place apple slices along 1 long edge of pastry, about top half beyond edge of pastry, overlapping slices slightly. Fold bottom half of pastry over the apple slices, with rounded edges of apple slices exposed. Starting from one end, roll pastry not too tightly to form a rose-shaped pastry.
Place each apple rose gently in the ramekins. Warm up leftover apricot jam in the microwave for 20 seconds on high and generously brush roses.
Bake in the oven for 40 to 45 minutes, or until golden brown. Remove from oven and dust with icing sugar right before serving.
If you want to use paper cases, use a good quality baking parchment squares with butter.
In order for the roses not too be soggy, dry up the apple slices on kitchen paper before assembling. You can also gently adjust or pull rose petals/apple slices with tongs if needed after baking if they need to look just perfect.
This really is very easy and the results are well worth the effort. Lovely with some thick cream.
I used blackberry jelly instead of Apricot Jam and it was a very good combination.
It is important to make very thin slices.
My microwave was dead so I gently steamed the slices instead; this is not a great idea. Some of the slices get too soft, however hard you try. So, the microwave is pretty much an essential to get this right. - 22 Oct 2015