Apple and Peanut Butter Rosettes
Ingredients:
6 strips = 1 roll of Carem puff pastry (27x 36 = 27cm long x 6 cm thick - cut into 6 even strips )
120g (6 tbsp) smooth peanut butter sweetened 2 tbsp maple syrup
2 red apples, thinly sliced approx
2mm (on a mandolin) or thinly sliced and halved
Cinnamon, for dusting
Icing sugar, for dusting
To serve
Date syrup, caramel sauce or heated biscoff (optional),
Ice cream (optional), to serve
Notes:
Here are my Apple & Peanut Butter Rosettes, a simple yet elegant treat. Where the creamy peanut butter complements the crunch of thinly sliced apples, creating a delightful treat! This recipe is also customisable, you can replace the peanut butter with biscoff, Nutella, pistachio butter - it’s all delicious! Enjoy!
Directions:
Grease 6 holes of a muffin tin with butter and set aside.
Preheat the oven to 200 C fan force/180 C convection
Taking 1 puff pastry strip at a time, spread 1 tbsp of peanut butter over the top half of the pastry and then layer the apple slices over the top. Sprinkle with cinnamon. Fold the bottom half over the apple slices.
Carefully roll into a spiral and place in the prepared muffin tin.
Bake in a preheated oven at 200C fan for 10 mins and then lower heat to 180C for 25 mins or until golden brown. Allow to cool for 10 minutes before completely cooling on a wire rack.
Dust heavily with icing sugar.
To serve, pour preferred sauce over the apple rosettes and enjoy with vanilla ice cream.