|2 sheets||puff pastry|
|3 tbsp||apricot jam|
|butter for greasing|
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!