Pastry Apple Rose Tarts

Ingredients:

1 sheet puff pastry, thawed

2 red apples (Honeycrisp or Gala), thinly sliced

Juice of ½ lemon

2 tbsp water

2 tbsp apricot jam (or any light jam)

1 tbsp sugar (optional, for sprinkling)

1 tsp cinnamon (optional)

Powdered sugar, for dusting (optional)

Instructions:

Slice apples thinly and place in a microwave-safe bowl with lemon juice and water. Microwave 2–3 minutes until pliable.

In a small bowl, mix apricot jam with a splash of water and microwave 30 seconds.

Roll out puff pastry and cut into 6 strips.

Brush jam mixture over each strip.

Lay apple slices along the top half of each strip, overlapping slightly, with rounded side sticking out.

Fold bottom half of pastry over apples, then roll up from one end to form a rose.

Place into muffin tin and sprinkle with sugar and cinnamon if desired.

Bake at 375°F (190°C) for 35–40 minutes until golden.

Cool slightly and dust with powdered sugar.

Ingredients:

1 sheet puff pastry, thawed

2 red apples (Honeycrisp or Gala), thinly sliced

Juice of ½ lemon

2 tbsp water

2 tbsp apricot jam (or any light jam)

1 tbsp sugar (optional, for sprinkling)

1 tsp cinnamon (optional)

Powdered sugar, for dusting (optional)

Instructions:

Slice apples thinly and place in a microwave-safe bowl with lemon juice and water. Microwave 2–3 minutes until pliable.

In a small bowl, mix apricot jam with a splash of water and microwave 30 seconds.

Roll out puff pastry and cut into 6 strips.

Brush jam mixture over each strip.

Lay apple slices along the top half of each strip, overlapping slightly, with rounded side sticking out.

Fold bottom half of pastry over apples, then roll up from one end to form a rose.

Place into muffin tin and sprinkle with sugar and cinnamon if desired.

Bake at 375°F (190°C) for 35–40 minutes until golden.

Cool slightly and dust with powdered sugar.