Our foodie Anne Travel Foodie created this recipe after we made apple roses with her earlier.
* 10 sheets puffed pastry (I used a vegan version)
* 1 apple
* 5 tbs sugar free apricot spread
Thaw the puffed pastry sheets and use a rolling pin to make them a bit bigger. With a cooking ring cut 3 circles out of every sheet, so you have 30 circles in total. Remove the core of the apple and cut it in half. Thinly slice the apple in parts. I used a mandoline to get very thin slices.
Spread half a teaspoon of fruit spread on each puffed pastry circle and put a slice of apple on half of the circle. Then fold the circle in half and press the outer edges together. Repeat this with all 30 circles.
Grease a round pie plate (or use parchment paper) and place all the ‘leaves’ in the plate.
Put the apple flower pie in the oven for 40 minutes on 180C/350F. Decorate it with cinnamon or grated coconut when it’s done.