Summary

Ingredients

• 2 packs puff pastry, rolled up and ready to bake, from the cooling shelf
• 5 large apples, sour ones, e.g., Pink Lady or Elstar
• 2 lemon (s), add the juice
• 2 tablespoon sugar
• 1 teaspoon, leveled cinnamon powder
• 1 teaspoon vanilla sugar, (bourbon vanilla sugar) real
• hazelnuts, chopped
• raisins, (rum)
• Powdered sugar, for dusting

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Instructions

1. Roll out the puff pastry and cut into 6 strips of equal width (approx. 4 cm) and sprinkle with cinnamon-vanilla-sugar. Wash the apples, cut in half and slice thinly from the side to the core with the cucumber slicer. Drizzle with lemon juice to prevent them from turning brown. Cover each puff pastry strip with the apple slices in a fan shape from left to right and sprinkle with rum raisins and chopped hazelnuts, depending on your taste. Starting from the left, roll up into a roll and place each in a muffin tray lined with paper liners.
2. Bake in the preheated oven at 200 ° for about 25 minutes, until the apple slices are a little brown on top. Let cool in the tin on a wire rack.
3. Take the apple-cinnamon roses out of the mold and put them in new paper molds, because the puff pastry is very greasy and the molds no longer look so nice. Serve dusted with powdered sugar. Tastes like apple strudel!