Preparation :
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Prepare the apples : Wash and halve the apples, remove the core, and slice them thinly. Place the slices in a bowl of water acidified with lemon juice to prevent browning. Then, cook them in a pan with 3 tablespoons of sugar and a pinch of cinnamon for about 10 minutes over low heat, until soft but not crumbly.
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Prepare the puff pastry : Roll out the puff pastry and cut it into strips about 5 cm wide. If desired, spread a thin layer of apricot jam on each strip .
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Assemble the apple roses : Arrange the apple slices, slightly overlapping, along the top edge of each puff pastry strip, skin side out. Fold the bottom of the puff pastry over the apples and gently roll them into a rosette. Place each rosette in a paper cup and place them in a muffin tin .
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Baking : Bake in a preheated oven at 200°C for about 20 minutes, or until the puff pastry is golden and crispy .
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Finishing : Once baked, let the roses cool and dust them with icing sugar before serving.
Helpful tips :
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For an extra touch, you can add a little pastry cream to the puff pastry strips before arranging the apples .
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If you prefer, you can use other varieties of apples or even different fruits, such as pears or plums .
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Roselle can be stored in an airtight container for a couple of days, but they are best eaten fresh .
These sweets are perfect for any occasion and are sure to win over your guests with their beauty and deliciousness!
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