Cut the pastry strips

• Roll out the puff pastry on your work surface.
• Cut six equal strips, about 6 cm wide, from the shorter side of the pastry.

Fill with jam and apricots

• Spread a thin layer of apricot jam on each strip.
• Drain the apricot halves and cut each half into two smaller slices.
• Arrange the apricot slices along the top edge of the strips so they slightly overlap the edge.

Shape the roses

• Fold the bottom half of each strip over the apricots, leaving the upper part of the slices visible.
• Gently roll each strip from one end to the other to form a rose shape.

Place in liners and brush

• Place the rolled roses into paper muffin liners set in a muffin pan.
• Brush the visible pastry edges with egg yolk.

Bake

• Bake in a preheated oven at 200 °C on the middle rack until golden brown and fully baked.

Cool and dust

• Let the roses cool completely.
• Dust with powdered sugar before serving.