Makes six roses
3 crisp red apples
1/2 pack puff pastry
2 tablespoons of jam
Juice of 1/2 lemon
2 teaspoons cinnamon
1 tablespoon caster sugar
A little icing sugar, to dust
Pre-heat the oven to 190C / Gas 6. Thoroughly grease six holes of a muffin tray.
Part-fill a microwaveable bowl with cold water and the juice of half a lemon.
Halve and core the apples: if you’re using a knife to do this it’s easiest to cut a circle around the seeds to remove, then cut the ends out in small triangles – this reduces the risk of the apple breaking in half. Slice them paper-thin and submerge in the water. Microwave for two and a half minutes to soften, then drain in a sieve.
Roll out the pastry thinly so it makes a rectangle about 30cm wide and 20cm long. Cut this into six strips.
Add a teaspoon of water to the jam then microwave briefly to make it easy to spread.
Brush jam along the pastry, then overlap the apple slices along the neatest edge, rounded side hanging off the edge. Fold the other side of the pastry over the apple slices to hold them in place. Gently roll the pastry up from one end and place into the prepared muffin tray.
Cook on the middle shelf of the oven for 20 minutes, then cover with little squares of foil to stop the tops burning. Cook for a further 25 minutes. Check that the pastry is cooked all the way through – turn them over to see if the bottom is fully cooked.