This Mother's Day, show your mum how much you care by making her these delicious Earl Grey apple roses.
Makes 6 roses
- 1 Mazawattee Earl Grey tea bag
- 1 cup of water
- 2 red apples
- 1 rectangular puff pastry
- 4 tbsp sugar
- 3 tbsp apricot preserve
- Juice of 1 small lemon
- Prepare the apples by washing them and cutting them in half. Remove the core and cut the apples in paper-thin slices. Leave the peel to give the red colour to the roses.
- Bring the water to a boil. Add the tea bag to the hot water and steep for 3 minutes. Remove the tea bag and leave to cool.
- In a medium pan, place the sliced apples along with ¾ cup of the tea and the juice of one small lemon. Add 4 tablespoons of granulated sugar and cinnamon. Simmer the apples for several minutes on a low heat to make them soft and easy to roll. The apple slices should be cooked just enough to bend without breaking.
- Unwrap the puff pastry over a clean and lightly floured counter (the puff pastry should have a rectangular shape). Cut the dough in to six strips, each about 5 cm tall.
- In a small bowl, place 3 tablespoons of apricot preserve with 2 tablespoons of water. Mix until combined.
- Spread a thin layer of preserve on each strip of dough.
- Preheat the oven to 180°C.
- Drain the apples. Arrange the apple slices on the dough by overlapping one another. Make sure the top (skin side) of the slices stick a little out of the strip.
- Fold up the bottom part of the dough.
- Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end by pressing with your finger, and place in a regular muffin pan. Make sure to grease and flour the pan if needed.
- Repeat the process for all six roses. Bake at 180°C for about 40 minutes, until fully cooked.
- Sprinkle with powdered sugar.
Note: These are best eaten right after baking, when warm and crisp. They can be stored in an air-tight container at room temperature for up to 2 days, or in the fridge for up to 3 days.