Flowery Delight

This is a simple but tasteful pastry that allows individual to apply a creative touch to their dessert menu.


  • A Red Apple
  • lemon juice
  • Puff pastry (can be substituted by Pillsbury Doughboy croissant dough)
  • butter or Apricot jam
  • Cinnamon
  • Powdered Sugar
  • Flower


  • Cupcake pan
  • rolling pin


  1. Cut apples into thin slices, and place into a bowl of mixed water and lemon juice (ensure it covers all slices; this avoids browning of apples)
  2. Take Puff pastry and roll it into long (foldable) rectangles, be sure to cover rolling pin in flower to avoid sticking
  3. Cut away excess dough and add to ends if desired ( the longer the rectangle the larger the flower)
  4. Melt butter (or take Apricot jam) and spread it onto one side of rolled puff pastry
  5. Warm sliced apples until slices are easy to bend without breaking
  6. Place warmed apple slices along the edge of the pastry so red colouring is hanging over the edge of the pastry
  7. Add cinnamon on both apples and the buttered side of the pastry to your digression
  8. Fold along the length of pastry dough (perfectly in half, covering only part of the apples)
  9. Carefully roll pastry along the length of the the dough making a flower look to the apples (it is okay if apples do break, just be careful! )
  10. Place the rolled pastry into the cupcake pan
  11. Repeat for as many flowers desired
  12. Place pastries in the oven for 20-30 mins, please check frequently
  13. When baking is complete, add cinnamon and icing sugar on the the top of the pastry before serving (for presentation and taste!)

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