500 g puff pastry
2 apples (peaches, pears, plums)
powdered sugar for sprinkling
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Thaw the puff pastry and cut into strips about 3 inches wide and about 20 cm long. On each band are arranged thin apple pieces, so that the top is a round piece of apple and slightly protruding. Wound on the pay roll and have already gained a rosette. Put on a tray covered with baking paper and bake in a preheated oven at 200C. Ready roses sprinkled with powdered sugar and cinnamon optional.