Rose cupcakes
Difficulty: Easy
Time: 25 min. preparation time, 35 min. baking time
Nutrition: Calories ca 193 / Protein 2g / Carbohydr. 20g / Fat 12g
Ingredients (6 servings)
| 2 | apples |
| 0.5 | lemon (juice) |
| 1 | cinnamon stick |
| 360 ml | water |
| 2 sheets | puff pastry |
| 3 tbsp | apricot jam |
| butter for greasing |
Utensils
oven, muffin tin, citrus press, large bowl, small saucepan, cutting board, knife
Wine Tip
Vanilla chai tea
Baked apple takes wonderfully to the spiced vanilla notes of this tea.
Step 1
Quarter apples, remove core, and then cut crosswise into thin strips.
cutting board, knife
2 apples
Step 2
Add apple slices and lemon juice to a large bowl. Stir well to combine. Then, add apple, lemon juice, and cinnamon stick to a small saucepan with some of the water, bring to a simmer, and cook for approx. 2 – 3 min. Remove from heat, drain, and set aside.
citrus press, large bowl, small saucepan
0.5 lemon / 1 cinnamon stick / 300 ml water
Step 3
Preheat oven to 190°C/375°F. Roll out puff pastry and cut lengthwise into strips approx. the width of 4 fingers.
oven, cutting board, knife
2 puff pastry sheets
Step 4
In a small saucepan, bring apricot jam and rest of the water to a simmer over medium heat for approx. 3 – 5 min. Stir well to combine. Remove from heat and set aside.
small saucepan
3 tbsp apricot jam / 60 ml water
Step 5
Spread apricot jam evenly over puff pastry strips. Then, form a row of apple slices, half-moon side facing up, on top of jam. Fold bottom half of puff pastry up so that apple slices are tucked inside. Carefully roll from side to side to form a rose. Transfer to a lightly greased muffin tin and bake in a preheated oven at 190°C/375°F for approx. 30 – 35 min. Enjoy!
muffin tin
butter for greasing
