An ode to summer, these nectarine roses are easy to make and look impressive.
- 1 sheet of puff pastry, thawed
- 7-8 ripe nectarines, thinly sliced
- 1⁄2 cup sugar-free apricot jam
- Powdered erythritol, to serve
PREHEAT oven to 200°C and spray a muffin tin, set aside.
ROLL the puff pastry sheet out to a 30cm rectangle and slice into 6 long strips. Spread 2 tbsp of jam onto each strip. Place slices of nectarines in a half-moon shape, making sure the slices stick out at the top. Fold the bottom half over the slices and start rolling from one side. Make sure the nectarine slices stay upwards and intact. Once rolled into a rose shape, place into the sprayed muffin tin. Continue with the rest.
BAKE for 45 min or until golden, puffy and fully cooked through. Allow to cool slightly, before placing on a wire rack.
SERVE with a dusting of powdered erythritol.
HANDS-ON TIME 15min | TOTAL TIME 45min SERVES 6 | LOW SUGAR | QUICK & EASY