Apple Pastry Rosettes

Preheat oven to 180degC.

Core apples. Cut in half, then very thinly slice into half moons. Place in a bowl or on a plate and squeeze over a little lemon juice (or sprinkle over a little water) and microwave for 1-2 minutes to soften the apples a little. Leave to cool (I speed this up by placing them in the fridge or freezer).

Melt jam with a teaspoon of water in the microwave for 30-60 seconds. Leave to cool slightly.

Cut puff pastry in half into two rectangles, then roll out each piece with a rolling pin or wine bottle on a lightly floured surface until it is about half as thick (it’s important the pastry is nice and thin, so it cooks right through). Cut each piece into three long strips so you will now have six strips of pastry in total. Each strip should be about 4-5cm in width and 35-40cm in length.

Brush one pastry strip with cooled jam, then arrange cooled apple slices along the strip, slightly overlapping each other. Sprinkle with a little cinnamon if desired. Carefully and loosely roll up the pastry and apple into a rosette. Place in a muffin tin and repeat with remaining pastry, jam and apples.

Bake for 40-45 minutes until pastry is golden and cooked through. Remove from tin and serve warm with ice cream, custard or yoghurt.