Ingredients
1 puff pastry
1 red apple
thinly sliced, medium
3 vanilla custard
1/2 lemon
juiced
½ cup water
icing sugar
for dusting
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 six cup muffin pan
- 1 microwave-proof bowl
- 1 rolling pin
- 1 pizza cutter or pastry cutter
Instructions
- Preheat oven to 190 C and have a six cup muffin pan handy.
- Slice the apply thinly into crescents, then place it in a microwave-proof bowl with the water and lemon juice. (There should be enough water to cover the apples while cooking, so add more if ½ cup is not enough.)
- Microwave the apples on high for three minutes. When they’re done, drain them and set them aside.
- Sprinkle the bench with flour and roll out the sheet of pastry with a rolling pin, stretching it out to be about 30cm in width.
- Use a pizza cutter or pastry cutter to slice the pastry sheet into 6 strips, 5cm wide each.
- Lay a strip horizontally in front of you. Spread a teaspoon of custard along the middle of the strip, then place apple slices overlapping the top edge of the pastry and coming down to halfway. Fold the pastry strip in half upwards, over the bottom of the apple slices, the whole way along. The apple crescents should poke out from the top of the fold.
- Now roll it up into a tight scroll. Pop it into one of the muffin cups in your tin to hold its shape. Make five more, then put them in the oven for 40 – 45 mins.
- When they’re done, sprinkle them with icing sugar and serve.
Notes
Tip
Serve warm with a scoop of vanilla ice cream or some custard for a yummy dessert.
Tip
These make a delicious lunch box or after school snack. So fancy!
Variation
You could use apricot jam instead of custard on the inside of these roses.
Variation
You can sprinkle the apple slices with cinnamon sugar before you roll it if you want a hint of spice.
