Apple rosettes

Mix the apricot jam with the brown sugar, 3 tablespoons of water and cinnamon. Halve the apples, core them and then cut them into very thin slices.

Divide the apple slices between two plates. Place the plate in the microwave at 300 watts for about 3 minutes. After that, the apple slices should be quite soft. Cover the plate with cling film and place a kitchen towel over it. Either line the hollows of a muffin tin with muffin tins or grease them well. A silicone mold does not need to be greased. Simply swirl them out with cold water and do not dry them.

Roll out the puff pastry and use a pizza cutter to cut 6 short strips over the short side. Brush each strip completely with the apple-cinnamon puree. Place about 5-6 apple slices on the upper edge of the strips so that they still protrude a little.

Fold the bottom half of the strip upwards and press down a little. Now roll up the strip from the short side.

Preheat oven to 200 degrees (convection: 180 degrees). Put the rolled up apple rose in the well of a muffin tin. Continue with all other strips until all 12 wells of the muffin tin are filled.

Bake the apple roses in the preheated oven for about 30-35 minutes. If the edges of the apple slices threaten to get too dark, simply cover the tray with a piece of aluminum foil for the last few minutes. Then let cool and dust with a little powdered sugar before serving.