玫瑰纸杯蛋糕Rose cupcakes

将苹果切成四瓣，去核，横切成细条。Quarter apples, remove core, and then cut crosswise into thin strips.

在大碗中将苹果片和柠檬汁搅拌均匀。将苹果、柠檬汁和肉桂棒放入小平底锅中，加水，低温煮2-3分钟。关火，汁水倒出，放置一旁备用。Add apple slices and lemon juice to a large bowl. Stir well to combine. Then, add apple, lemon juice, and cinnamon stick to a small saucepan with some of the water, bring to a simmer, and cook for approx. 2 – 3 min. Remove from heat, drain, and set aside.

将烤箱预热至190摄氏度/375华氏度。 将酥皮铺平，切成约4指宽的条状。Preheat oven to 190°C/375°F. Roll out puff pastry and cut lengthwise into strips approx. the width of 4 fingers.

在小平底锅中加水和杏梅酱，中火熬煮约3-5分钟，搅拌均匀。 关火，放置一旁备用。In a small saucepan, bring apricot jam and rest of the water to a simmer over medium heat for approx. 3 – 5 min. Stir well to combine. Remove from heat and set aside.

在酥皮条上均匀抹上煮好的杏梅酱，然后铺上一排苹果片，半月形的一边朝上。将酥皮对折，裹住苹果片，然后从侧边卷起，做成玫瑰状，放到黄油润滑过的玛芬模中，在预热好的烤箱中以190摄氏度/375华氏度烘烤30-35分钟。 尽情享用吧！Spread apricot jam evenly over puff pastry strips. Then, form a row of apple slices, half-moon side facing up, on top of jam. Fold bottom half of puff pastry up so that apple slices are tucked inside. Carefully roll from side to side to form a rose. Transfer to a lightly greased muffin tin and bake in a preheated oven at 190°C/375°F for approx. 30 – 35 min. Enjoy!