Ingredients:

  • 1 sheet (280g) frozen puff pastry, thawed
  • 1 large (50g) egg
  • 1 tsp (5ml) water
  • 2 tbsp (28g) unsalted butter, melted
  • 2 large (450g) Granny Smith apples, thinly sliced
  • 2 tbsp (30g) apricot or raspberry preserves
  • 1/4 cup (50g) cinnamon-sugar mixture

Instructions:

  1. Place the thinly sliced apple half-moons in a microwave-safe bowl with a splash of water. Microwave on high for 1–2 minutes until the slices are pliable. Drain excess liquid and pat dry with a paper towel.
  2. Unroll the puff pastry on a lightly floured surface. Trim edges to create a clean rectangle and cut the dough vertically into 12 equal strips (approximately 2 inches wide).
  3. Brush each pastry strip with a thin layer of preserves and sprinkle a generous amount of the cinnamon-sugar mixture over the jam.
  4. Lay apple slices along the top half of the strip, overlapping them slightly and allowing the rounded edges to overhang the top of the dough. Fold the bottom half of the pastry up over the base of the apples.
  5. Carefully roll the strip from one end to the other to create a tight spiral. Gently press the roll into a greased muffin tin cup.
  6. Beat the egg with water and brush the exposed pastry. Bake at 375°F (190°C) for 35–40 minutes, or until the pastry is golden brown and the edges are crisp.