Apple Rosettes

With a 4-inch (10 cm) round cutter, cut into 6 circles (a).

Make 4 equidistant cuts about 1½ inches (4 cm) long from the outside edge of each circle toward the center (b).

Brush each circle with egg wash. Fold alternating corner flaps toward the center to make a pinwheel. Press down corners to seal (c, d).

With a pastry bag or spoon, deposit about 2 teaspoons (10 g) pastry cream at the center of each pinwheel (e). Top the pastry cream with about 1 ounce (25 g) Apple Compote Filling (f). Carefully press each mound of apple into place by hand.