1 baking tray
1 chopping board
1 apple corer
Peel the apples, remove the core with an apple corer and slice them into thin rounds.
Lay out the puff pastry on a baking tray, keeping the baking paper backing. Lift the pastry up and sprinkle half of the sugar underneath. Sprinkle the semolina on top of the pastry, then arrange the apple slices on top in a rosette pattern.
Dot the top with small knobs of butter and sprinkle with the rest of the sugar.
Let it cool before serving: the caramel that forms on the underside of the pastry needs to set to unstick from the paper.
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