Recipe for cupcakes in the form of roses in the oven with jam
Ingredients:
- puff pastry 500 gr.,
- jam - 3 tbsp. l.,
- apples - 3 pieces.
For the syrup:
- water - 3 glasses,
- sugar - half a glass,
- powdered sugar,
- butter.
Preparation:
You should start preparing this recipe by defrosting it. puff pastry. It is best to defrost at room temperature. As soon as the dough is thawed, you need to roll it out, be sure to pierce it with a fork, and cut it into strips. On average, the width of the strip should be approximately 5 cm. 
Now we take our apples and cut them into thin strips, very important point do not peel them. After all, they serve as rose petals. I used yellow apples, but I advise you to use red ones, as they will look much brighter. At the time I was cooking, I didn’t think about it. Now pour water into the pan and put it on fire, add sugar, stir and boil the syrup. I very carefully place the chopped apple slices into the syrup; boil them for about three minutes. Do this very carefully so that the slices do not break. It is very important for us and appearance.
Place the boiled apples in a colander and let the excess syrup drain.
We spread jam onto the cut strips of dough. But we coat them only on half of the dough. 
The next step is to place the apples on the strips, close to each other, but make sure there is at least 5 centimeters of dough left at the edges. 
Carefully fold the bottom of the dough over the apples. 
And wrap it with a roll. Do this carefully so that the apples do not fall out. Use the edge of the dough to secure the rosette well. 
While you do the same with the rest of the strips, turn on the oven and preheat it to 200 degrees. 
Take a cake pan and coat it with sunflower oil, carefully on all sides. Carefully place each rose in the mold. 
We lower the degree to 180 degrees. Now we put our baked goods in the oven for 20 minutes at 180 degrees. Or for 15 minutes at 200 degrees. But it is better to watch the baking so that the edges of the apples do not burn too much. 
Remove the finished baked goods from the oven and let cool for 5 minutes without touching. 
As soon as our baked goods have cooled, I put them on a plate and sprinkle with powdered sugar. 
I don’t recommend experimenting with the filling, as the dish should hold its shape.
- Number of servings: 12 pcs.
How to make puff pastry muffins with filling:
For the filling, prepare minced meat with chopped onion, garlic, salt and spices. Mix well.
Separately fry any mushrooms, adding a little salt during the process. I had frozen champignons. Chop the mushrooms with a knife first.
Three cheese on a grater. Any cheese that melts well in the oven will do.
Wash the tomatoes and cut into thin slices.
Thaw the dough at room temperature. There are usually two layers in one package.
Roll out each layer into a rectangle shape. I roll it out to a thickness of 4-5 ml, from one part of the dough I got 6 servings.
Then cut out circles using any round shape. The number of circles depends on the desired number of servings. The thickness of the dough can also be any, it all depends on how thick you want to make the cupcakes.
Distribute the dough among the molds, pressing the bottom and sides with your hands.
If the dough is yeast, I recommend piercing the bottom in several places with a fork.
Place a small amount of cheese on the bottom.
Approximately 2-3 teaspoons of minced meat on top.
Place it on the minced meat in an even layer.
A slice of tomato on top of the mushrooms.
Lightly add some salt to the tomatoes, grease with mayonnaise if desired and sprinkle with generously grated cheese.
This is how we form all the cupcakes. I got 12 pieces.
Place puff pastry muffins in muffin tins in an oven preheated to 180*C for about 30 minutes. I'm guided by the ruddy top. We take the cupcakes out of the molds carefully, trying not to burn ourselves; it’s convenient to use a spoon.
In April, I shared with you, dear readers, an original recipe with an interesting name - craffin. And now I propose to bake cruffins from ready-made dough - a kind of culinary hybrid of a croissant and a muffin. It is united with the first by the dough, and with the second by the shape. These analogies may not be immediately visible, but they are all the more interesting.
Let me remind you that Rea Steven, the “father” of cruffins, lives in San Francisco, makes them with a variety of creams! We have all this ahead of us, and now I offer a simple and tasty option from ready-made puff pastry yeast-free dough. Although, puff pastry is also suitable. So choose for yourself.
And as a flavor accent, I chose raisins, poppy seeds and spices for desserts. You can experiment and add other dried fruits (steamed and chopped), fresh berries, coconut flakes, grated chocolate, seeds, chopped or ground nuts... And this is just what came to my mind now. And if you think about it and scratch the bottom of your head at home (or in the store), then I’m sure that you can find a dozen more interesting options.
I baked the cruffins in silicone molds. But I took it not for cupcakes, but for Easter cakes. They are slightly taller and have more volume. I measured mine - the lower diameter is 4.5 cm, the upper diameter is 6.5 cm, the height is 5 cm. While standard silicone muffin molds have a height of 3-3.5 cm. But you can easily use them. In this case, it is better if their shape is simple - round or square. And then I would divide each 250-gram layer of dough not into 4, but into 6 or 8 squares or rectangles.
I took the following products:
- puff pastry without yeast - 500 g (2 layers of 250 g each)
- sunflower oil - 4 tbsp.
- raisins - 50 g
- poppy seeds - 3 tbsp.
- seasoning for coffee and desserts* - 2 pinches
- wheat flour premium grade - a little for cutting the dough
* Seasoning ingredients: cinnamon, candied sugar, cloves, cardamom, vanilla.
My crafting actions;)
The first thing I did was take the dough out of the freezer. I immediately separated the 2 layers - it is better not to leave them together until completely defrosted - they will stick together.
The raisins were thoroughly washed and poured hot water. Just for half an hour while the dough is defrosting. Then I drained the water and dried the raisins. 
The first 250 gram layer of dough was rolled out into a thin layer about 2 mm thick. Lubricated with two tablespoons of sunflower oil. Lightly sprinkle the dried raisins with flour and distribute them evenly over the dough. Sprinkled with ground spices. 
Then sprinkled with poppy seeds. I cut it crosswise into 4 equal rectangles with a sharp knife.
Let me remind you that I made it in fairly tall silicone molds (see the beginning of the recipe). If you are making regular muffins about 3 cm high, then it is better to divide the dough layer into 6 or 8 parts. 
I rolled each part into a roll. No need to make it tight! Roll loosely. 
I cut the roll with a sharp knife into two equal parts lengthwise, but without cutting all the way through. You should end up with these “pants”: 
The right side of the roll was slightly unfolded so that the cut was directed upward. And she twisted it like a snail - from the free end to the uncut part of the roll. 
I prepared silicone molds - before baking I just wet them cold water- I pour it and pour it out. If you usually oil them, do the same now.
I placed the twisted snail in the mold. 
And now I twisted the left free part of the roll - again slightly, not tightly! - and laid it on top of the snail. Where the raisins stuck out a lot, I pressed them in a little, because they might burn on top during baking.
I did the same with the second layer of dough.
Each cruffin, despite the same technique, turns out different from the other. Interesting, isn't it? ;) 
Or you can do it differently - also twist the left side like a snail and place it on top of the first. This is exactly how I formed the first one. And the second one is like these little cruffin muffins now))
I baked them for 45 minutes at a temperature of 220-230"C. In the middle of the process, I covered them on top with foil so that the top did not burn. I checked with a wooden skewer - ours main task so that the cruffins are baked. This is precisely why they should have been formed freely, and not tightly twisted. 
That's all - delicious and interesting pastries are ready! It's time to put the kettle on! ;)
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