3-4 red apples
Juice of ½ lemon
1 sheet vegetarian puff pastry
3 tablespoons fruit preserve or jam eg apricot, cherry, blackcurrant
Flour for dusting countertop
Powdered sugar (optional)
Wash, cut in half and core apples before slicing them thinly.
Place in a bowl, cover with water and add juice of half a lemon.
Microwave for 2-3 mins.
Roll pastry into 6 strips measuring 1¼” x 12-13” (4 x 30 cm)
Mix apricot preserve with 2 tablespoons of water in a small bowl.
Spoon the mixture down the middle of the pastry
Place the apple slices along one half of the strip, lengthwise, allowing them to hang over the edge of the pastry by about ¼ – ½ inch (1 cm) and overlaying them on one another to create a scalloped edge.
Fold other half of the pastry strip over the apples.
Carefully roll from one end to the other and place in muffin tray (with liner)
Sprinkle with a little cardamom or cinnamon.
Bake 375 oF (180 oC) for 40 – 45 mins.
Watch carefully to avoid burning, remove from oven and cool on rack for 10 mins before removing from muffin tray
When ready to serve, sprinkle with a little powdered sugar.