-
1
Place water into a bowl with lemon juice.
-
2
Cut apples in half, core and slice thinly across.
-
3
Place sliced apples into bowl of water (water should cover apples) then microwave for about 2 - 3 minutes to soften them slightly.
-
4
Strain apples discarding liquid.
-
5
In the mean time, roll out puff pastry to make thinner.
-
6
Use flour to prevent from sticking.
-
7
Cut puff pastry into 6 equal sized strips.
-
8
Spread raspberry / strawberry preserve over pastry strips.
-
9
On top half of pastry strip, place row of apples horizontally overlapping slightly with apple skins facing towards the outer (top)side of pastry.
-
10
Dust apples with cinnamon powder.
-
11
Now fold bottom half of pastry over so that it half covers your apples.
-
12
It should look like a row of apples on top with pastry along the bottom.
-
13
Lift pastry from one end and roll towards other end to form a rose.
-
14
Place rose - pastry side down into a non stick / muffin tray.
-
15
This helps keep the shape.
-
16
Ps.
-
17
I spray tray with non stick cook and bake spray.
-
18
Bake in a moderate oven until pastry cooks through - roughly 40 - 45 minutes.
-
19
When done, remove from tray and dust with icing / powdered sugar and serve.
-
20
I served alongside a combination of chocolate mouse and fresh cream with a dusting of chocolate.
