I love to cook anything, but sweets are not my strength. First, I don’t have a sweet tooth. Second, the few times I tried, it didn’t end well. This is why you won’t see many sweet gluttonies from me (Jeff is your guy for this)!
When I first tried to make these apple-roses cup-cakes, I was looking for a last-minute dessert for a dinner with a friend. It goes without saying that I wasn’t so confident of the final result. Well, now I can say it: they are so easy to make that, even if you are as bad as I am with sweets, success is guaranteed.
- 1 roll vegan puff pastry
- 1 ripe red apple
- 5-6 spoons of jam (all berries work well, and so does cherries)
- Ground cinnamon
Defrost a roll of puff pastry. When it’s soft, spread it completely and cut it into 2 to 3-in wide strips on the long side. Brush the entire surface with jam.
Slice the apple into cloves, as thinly as you can. Lay the slices along one of the puff pastry strips, long side up, slightly overlapping. Hold the first apple clove together with the puff pastry, roll the strip onto itself and transfer to a muffin baking tray. It will first appear messy and loose, but as the puff pastry cooks, it will fill all the available space and hold the apple cloves together.
Repeat the process for the remaining puff pastry strips. Put into the oven and bake for about 20 minutes at 350 degrees. When the apples turn golden, take them off the oven. Set aside to cool. When they’re settled, sprinkle with ground cinnamon.
Et voilà, you can now enjoy a delicious dessert that also meets the eye!