Puffed pastry is not very healthy, and the normal version contains gluten and sometimes isn’t suitable for vegans. Luckily it’s getting more and more easy to buy a gluten free or vegan variant. Since I’m doing a vegan challenge, I used vegan puffed pastry, so these beauties are animal friendly!
If you don’t believe how easy it is to make them, skip straight to the DIY video below!
Or you can read my recipe first.
Preheat the oven to 180C/350F. Cut the apple in half, remove the core and cut them in very thin slices. Put them in bowl of water with the lemon juice and microwave for 40 seconds. This makes the slices easier to bend, you can of course skip this step, but then the apples might be more difficult to shape.
Cut each puffed pastry sheet in half and stick the two ends together. Spread 1 ts of fruitspread on each strip (I used apricot fruit spread). Divide the apple slices over the top half of the sheet. Fold the bottom half to cover half of the apples. Now you can roll them into a rose shape. Put them in muffin tins. If you use silicon ones, you don’t have to grease them. Put them in the oven for 40 minutes.
About 5 minutes after you took them out of the oven, you can cool them further on a baking rack.
You can save the apple roses in an airtight container, but I like them best when they’re still a bit warm!