About this recipe:It's apple season, and if apples could get all dressed up for a very fancy do, this is how they would go! These apple roses are sophisticated, delicious and really much easier to make than you might think. Treat a loved one with breakfast in bed with one of these beauties!
1 large red apple, cored and very thinly sliced
4 tablespoons caster sugar
1 teaspoon ground cinnamon
1 sheet puff pastry
50g melted butter
2 teaspoons water
1 teaspoon icing sugar (optional)
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Preheat oven to 200 C / Gas 6. Butter 2 small ramekins (170g to 225g) and dust with a little icing sugar.
Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover the plate with cling film and a kitchen towel.
Mix together caster sugar and cinnamon in a bowl.
Roll the puff pastry sheet to less than 3mm thickness. Using a pizza cutter, cut two 7cm x 30cm rectangles. Reserve remaining pieces for another use.
Spread melted butter over the pastry; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of pastry, about 5mm beyond edge of pastry, overlapping slices slightly. Fold bottom half of pastry over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
Beat egg and water together in a bowl. Brush surface of pastry with egg wash. Sprinkle with more cinnamon-sugar, to taste.
Starting from one end, roll pastry not too tightly to form a rose-shape. Seal roll with end of pastry strip.
Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking tray to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with icing sugar before serving.
If you don't have a microwave, just cook and stir your apple slices in a little bit of butter over medium heat for about half a minute per side, or until flexible but not soft. If you use a metal muffin pan instead of a ramekin, I would reduce the heat to 190 C / Gas 5, and cook about 45 minutes, or until the pastry is well browned.