Frangipane

1. Melt the butter and stir in the sugars. Add the salt, nuts and flour.
2. Add the eggs one by one. At this stage I warn you from licking 🙂
3. Lastly, add the almond extract. Place the Frangipane in the fridge for 30-40 minutes. If the Frangipane is too stiff afterwards, add a tablespoon of hot water. (There is leftover Frangipane if you don’t eat it all up).

Preparing the apples

1. Wash and then slice your apples. You want the slices to be about 1-2 mm thick. After slicing each apple, take the slices and place them in your bowl of water. Add the lemon juice and let soak for at least 10 minutes.

Preparing the peach filling

1. In a small bowl, add the jam, sugar and cinnamon. Stir it well and put aside.

Making the Roses

1. Prepare the puff pastry by making 5 or 6 small marks on either long side. Cut through the whole sheet, giving you 6 or 7 small rectangles.
2. Place some apple slices on the long edge of each of the rectangles.
3. If you want the jam filling, pour a tablespoon of the jam mixture over the half of the pastry that already has apple slices. Sprinkle about half a teaspoon of brown sugar over the jam and apple slices.
4. If you made the Frangipane, also spread about a tablespoon over the apple-slices.
5. Next, fold the puff pastry half over the apple slices.
6. Make the roses by rolling up your filled puff pastry. Place all the roses in a well-buttered cupcake-tin.
7. Bake at 200°C for 20-25 minutes, until golden brown.
8. Let cool for about half an hour. Dust with powdered sugar.