Delicious sprinkled with cinnamon sugar, serve for pudding or enjoy as an indulgent weekend breakfast.
2 large red apples, cored and very thinly sliced
5 tablespoons caster sugar
2 teaspoon ground cinnamon
1 sheet pre-made puff pastry
100g melted butter
1 teaspoon icing sugar (optional)
1. Preheat oven to 190°C.
2. Core and halve two apples, then cut into very thin slices (around 15-20 slices from half an apple). Place on a microwavable plate, overlapping slightly, and microwave for one minute.
3. Roll out a sheet of pre-made puff pastry and with a pizza cutter, slice into six identical strips.
4. Mix together your sugar and cinnamon in a bowl. Brush melted butter over both sides of the pastry and cover each side with a generous amount of the cinnamon sugar mix.
5. Place apple slices on the pastry, covering only one half so you have a lip of pastry that can be folded over the apples once finished. Overlap the slices slightly and when you reach the edge, fold the remaining half of the pastry over the apples and firmly push into place.
6. Now roll the pastry up, making sure to seal the end when fully formed. Brush with some more butter and dust with a final pinch of cinnamon sugar.
7. Grease a muffin tray with some butter and place your apple rose pastries in the tray. Bake for 40-45 minutes until golden brown and cooked through.