|2 sheets||puff pastry|
|3 tbsp||apricot jam|
|butter for greasing|
Vanilla chai tea
Baked apple takes wonderfully to the spiced vanilla notes of this tea.
Quarter apples, remove core, and then cut crosswise into thin strips.
Add apple slices and lemon juice to a large bowl. Stir well to combine. Then, add apple, lemon juice, and cinnamon stick to a small saucepan with some of the water, bring to a simmer, and cook for approx. 2 – 3 min. Remove from heat, drain, and set aside.
Preheat oven to 190°C/375°F. Roll out puff pastry and cut lengthwise into strips approx. the width of 4 fingers.
In a small saucepan, bring apricot jam and rest of the water to a simmer over medium heat for approx. 3 – 5 min. Stir well to combine. Remove from heat and set aside.
Spread apricot jam evenly over puff pastry strips. Then, form a row of apple slices, half-moon side facing up, on top of jam. Fold bottom half of puff pastry up so that apple slices are tucked inside. Carefully roll from side to side to form a rose. Transfer to a lightly greased muffin tin and bake in a preheated oven at 190°C/375°F for approx. 30 – 35 min. Enjoy!