These simple, little sweet treats are the ideal easy-bake recipe to make with the kids on a rainy day, or to quickly whip up when you have guests drop around at the last minute. Or perhaps the perfect gift for Mother's Day?
1 red apple
2 frozen puff pastry sheets
3 tbsp raspberry jam
3 tbsp sugar
1 tsp lemon juice
Preheat oven to 170C.
Take puff pastry from the freezer and leave it at room temperature for about 5 -10 minutes.
In a medium size pot, add water and sugar. Bring to the boil and then turn the heat down.
Thinly slice the apple. Add apple slices and lemon juice to water, cook for 1 minute. Drain and set aside.
Using a rolling pin, gently roll the puff pastry slightly thinner. Cut into long 7cm-wide strips (you should get about 3-4 strips from one sheet).
Spread a thin layer of raspberry jam on the pastry and place the apple slices neatly on the pastry skin one by one next to each other.
Take the end of the pastry and start to roll it up length ways, while sealing the end part of the pastry with your hands, to create apple rose twists.
Put the apple rose twists on a layer of baking paper on a tray and place at the bottom of your oven for approx. 35 minutes or until golden brown.
Remove from the oven and allow to cool for ten minutes.
Dust with icing sugar and top with fresh raspberries and serve.