Made with thinly sliced apple, cinnamon and lemon juice, this dessert takes its rose shape from slices rolled one by one and baked. It relies only on the apple's own sweetness with no added sweetener, so rolling the slices without tearing them takes a steady hand.
Slice the cored apples wafer-thin, about 1-2 mm, using a mandoline, then soak them briefly in warm water mixed with lemon juice; this step keeps them from tearing when rolled.
Overlap the softened slices, roll them up tightly, sprinkle with cinnamon and set each roll into a greased muffin tin.
Brush with melted butter and bake in an oven preheated to 190°C for 15 minutes, until the edges turn deep golden.
If you try to roll the apple slices without first soaking them briefly in lemon water, they will crack, so don't skip this step. Allergens: contains milk and dairy (butter).
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