YIELD: serves 6-8
ACTIVE TIME: 10 minutes
TOTAL TIME: 50 minutes

INGREDIENTS

  • 1 package Puff Pastry Sheets, thawed
  • 3-4 red apples
  • 4 tablespoons lemon juice 
  • 1 tablespoon all-purpose flour, to sprinkle the counter
  • 5 tablespoons jelly
  • cinnamon
  • powdered sugar

DIRECTIONS

  1. Thaw the puff pastry at room temperature 
  2. Prepare a bowl half-filled with water and the lemon juice. Cut the apples in half and remove the core. And cut them in paper-thin slices. Leave the peel and place them in the bowl so that they won’t change color.
  3. Microwave the apples in the bowl for about 3 minutes.
  4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough into a rectangular shape of about 12 x 9 inch (30 x 22 cm). Cut the dough in 6 strips, each about 2 x 9 inch (5 x 22 cm).
  5. In a bowl, place the jelly with three tablespoons of water. Microwave them for about one minute.
  6.  Spread a thin layer of the jelly on each strip of dough.
  7. Preheat the oven to 380°F (190°C).
  8.  Drain the apples.
  9. Arrange the apple slices on the dough, overlapping one another.
  10. Fold up the bottom part of the dough.
  11. Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular muffin cup. Grease it with butter and flour first. 
  12. Bake for about 30- 40 minutes, until fully cooked. 
  13. Sprinkle with cinnamon and powdered sugar 

 

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