Rose cupcakes

Step 1/ 5

• ⅔ apples

• cutting board
• knife

Quarter apples, remove core, and then cut crosswise into thin strips.

Step 2/ 5

• ⅛ lemon
• ⅓ stick cinnamon
• 100 ml water

• citrus press
• large bowl
• small saucepan

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.

Step 3/ 5

• ⅔ puff pastry sheets

• oven
• cutting board
• knife

Preheat oven to 190°C/375°F. Roll out puff pastry and cut lengthwise into strips approx. the width of 4 fingers.

Step 4/ 5

• 1 tbsp apricot jam
• 20 ml water

• small saucepan

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.

Step 5/ 5

• butter for greasing

• muffin tin

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!

Enjoy your meal!