PREPARATION

Wash the apples, remove the cores and cut into thin slices. Put them in the pot, sprinkle with sugar, add the honey and water and let them simmer for 3-5 minutes so that the apple pieces are flexible. Then place the apple pieces on the board, let them drain and cool but grab the boiled juice.

Preheat the oven up to 200°C.

Cut the puff pastry into small pieces of max.2 cm thick and 18-20 cm long and sprinkle them with cinnamon and 2 tbsp caster sugar. Arrange the apple slices on the pastry-strips and make sure the apple pieces together a little overlap. Roll the apple pieces into a rose-shaped snack and put them in a paper form for muffins. Continue working until you no longer have a pastry and apples.

Put the florets on a baking sheet and bake for 20-25 minutes in the oven. Let them cool off after baking, abrikoteer caught them with apple juice and sprinkle with powdered sugar before serving.

In case, you make it for celiacs, use gluten free puff pastry. →