- 1 rectangular puff pastry sheet
- 1 Renetta or Granny Smith apple
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 100 g acacia honey
- 1 tablespoon ground cinnamon
- 50 g chopped almonds
- 1 egg yolk
- 1 tablespoon milk
- sliced almonds
- powdered sugar
- 1 pinch of salt
Start by preparing the apple filling. Peel, core, and cut the apple into small cubes. Add lemon juice, cornstarch, and a pinch of salt. Stir well.
In a separate bowl, combine honey, ground cinnamon, and salt. Mix until the ingredients are well incorporated, forming a smooth, fragrant mixture for the filling.
Unroll the puff pastry sheet on a flat surface. Spread the honey-cinnamon mixture evenly across the entire surface using a spatula, covering it completely.
Sprinkle the prepared apple cubes evenly over the pastry. Then, add the chopped almonds on top, creating a balanced mix of apple and nutty flavors.
Begin rolling the pastry sheet from the short side to form a tight cylinder. Be careful not to roll it too tightly, as this can affect the shape.
In a small bowl, beat the egg yolk with milk to create an egg wash. Brush the pastry roll with this mixture to achieve a golden, shiny finish.
Using a sharp knife, cut the rolled dough into slices about 1 inch wide. Place the slices on a baking sheet lined with parchment paper.
Sprinkle a few sliced almonds on top of each pastry swirl before baking. Preheat the oven to 190°C (375°F) and bake for 20-25 minutes.
Once baked, remove the puff pastry swirls from the oven and allow them to cool slightly. They should be golden and slightly crisp on the edges.
After cooling, dust the swirls lightly with powdered sugar for a festive touch. Serve warm or at room temperature for a delightful treat.