Apple pastry roses

Name: Apple pastry roses
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 50 g butter, softened, plus extra for greasing; 320 g pack ready-rolled all butter puff pastry sheet; 1 large Braeburn apple; ½ lemon, juice; 70 g light brown soft sugar; ½ tsp cinnamon; Plain flour, for dusting

Have you ever seen such pretty pastry? Martha Collison's roses are simple to make and so impressive.

4.5 out of 5 stars(7) Rate this recipe

Vegetarian

Serves6
CourseCanape
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

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50g butter, softened, plus extra for greasing
320g pack ready-rolled all butter puff pastry sheet
1 large Braeburn apple
½ lemon, juice
70g light brown soft sugar
½ tsp cinnamon
Plain flour, for dusting

Preheat the oven to 180ºC, gas mark 4 and lightly butter 6 holes of a muffin tin. Remove the pastry from the fridge.
Cut the apple in ½ and use a teaspoon or melon baller to remove the core. Slice as thinly as you can and put the slices in a medium bowl. Squeeze over the lemon juice and add 100ml water. Cover with a plate and microwave on high for 2 minutes, until softened slightly. Drain, discarding the liquid.
Beat together the butter, brown sugar and cinnamon in a small bowl to create a paste. Unroll the puff pastry sheet, remove the paper and dust lightly with plain flour. If needed, use a rolling pin to roll the sheet out further until it measures at least 36cm in length. Divide widthways into 6 x 6cm strips.
Spread each strip with the brown sugar cinnamon paste. Taking one strip, arrange the apple slices in an overlapping line along one edge, skin facing outwards. Fold the pastry in ½ lengthways, so it tucks in and secures the apple slices. Roll gently from one edge to create a spiral, then place into the muffin tin. It should fit snugly. Repeat the process with the remaining pastry strips and apple slices.
Bake for 40-45 minutes, until the pastry is crisp and golden. If the apple browns too quickly, cover with a layer of foil halfway through. Cool slightly in the tin, then remove carefully. Don’t leave them in the tin for too long or they may stick. Best enjoyed warm.

Cook’s tip

These are best eaten fresh out of the oven, but if you freeze them before baking (in the muffin tin) you can just cook the ones you’re ready to eat. They take 55 minutes to bake from frozen.

Typical values per serving when made using specific products in recipe