These pretty sweet treats make the most of store-bought puff pastry, making them a quick and easy tea time showstopper.
- 250g dairy-free puff pastry, at room temperature
- Plain flour, a little for dusting
- 55g (1/4 cup) dairy-free butter, melted
- 2 tbsp soft brown sugar
- 2 tsp ground cinnamon
- 2 large, crisp apples (we used Pink Lady)
- Preheat your oven to 180°C/350°F/Gas 4 and brush a muffin tin with melted butter.
- On a floured surface, roll out the pastry to about 4mm thick. Brush the pastry with the melted butter and sprinkle over most of the cinnamon and sugar.
- Quarter and core the apples and slice them into thin half moon shapes.
- Cut the pastry into six long strips 4cm wide and lay one out in front of you on the worktop. Begin placing the apple slices along the top of the pastry, overlapping them as you go, until the whole length is covered.
- Fold the bottom half of the pastry up to hold the apple slices together and roll the whole strip up to make a rose. Place in the muffin tin and brush with a little more melted butter. Sprinkle the top with sugar and cinnamon. Repeat this with the rest of the ingredients.
- When all the roses are assembled, transfer the tin to the oven and bake for 20-30 minutes or until golden and the pastry is cooked.
- Serve hot or cold, dusted with a little icing sugar.
Per serving (130g) Calories: 344, Carbohydrates: 34.1g, Sugars: 12.2g, Salt: 0.43g, Fat: 22.4g Saturates: 5.3g, Protein: 3.3g
Taken from November 2018 (Issue 44) Vegan Life Magazine