Pink Lady® apple roses

These are as much fun to look at as they are to eat.

Blanch apples in boiling water until pliable and refresh in ice-cold lemon water.
Cut each pastry sheet horizontally into 3 strips and cover with a damp tea towel.
Fold each strip upward to create a double layer.
Arrange apples skin-side up along the top of each pastry strip, making sure they overlap.
Brush the bottom of the pastry sheet with egg and fold over apples, making sure the apples are visible.
Roll pastry from left to right, forming a rose. Repeat process with remaining apples and pastry.
Pack roses tightly into a greased skillet.
Bake for 15-20 minutes or until pastry is cooked.
Drizzle with caramel sauce and scatter with coconut flakes and mint leaves.
Serve.

8-10 Pink Lady® apples, thinly sliced

1 box (400g) phyllo pastry, defrosted

1 egg, whisked

¼ cup (60ml) caramel sauce

3 Tbsp (45ml) coconut flakes, toasted

Mint leaves, for garnishing

Pink Lady® apple recipes you may like