Have you ever seen such pretty pastry? Martha Collison's roses are simple to make and so impressive.
- Prepare20 mins
- Cook45 mins
- Total time1 hr 5 mins
Preheat the oven to 180ºC, gas mark 4 and lightly butter 6 holes of a muffin tin. Remove the pastry from the fridge.
Cut the apple in ½ and use a teaspoon or melon baller to remove the core. Slice as thinly as you can and put the slices in a medium bowl. Squeeze over the lemon juice and add 100ml water. Cover with a plate and microwave on high for 2 minutes, until softened slightly. Drain, discarding the liquid.
Beat together the butter, brown sugar and cinnamon in a small bowl to create a paste. Unroll the puff pastry sheet, remove the paper and dust lightly with plain flour. If needed, use a rolling pin to roll the sheet out further until it measures at least 36cm in length. Divide widthways into 6 x 6cm strips.
Spread each strip with the brown sugar cinnamon paste. Taking one strip, arrange the apple slices in an overlapping line along one edge, skin facing outwards. Fold the pastry in ½ lengthways, so it tucks in and secures the apple slices. Roll gently from one edge to create a spiral, then place into the muffin tin. It should fit snugly. Repeat the process with the remaining pastry strips and apple slices.
Bake for 40-45 minutes, until the pastry is crisp and golden. If the apple browns too quickly, cover with a layer of foil halfway through. Cool slightly in the tin, then remove carefully. Don’t leave them in the tin for too long or they may stick. Best enjoyed warm.
These are best eaten fresh out of the oven, but if you freeze them before baking (in the muffin tin) you can just cook the ones you’re ready to eat. They take 55 minutes to bake from frozen.