Makes roughly 15

2 x 320g ready rolled butter puff pastry

4 Pink Lady apples (or any red skinned eating apples)

1 lemon juiced

2tsp ground cinnamon mixed with 1/2 cup of sugar

icing sugar to dust once cooked

Knob of butter melted

Preheat your oven to 180 degrees

Cut your apples in half, core them and slice as finely as you can.

Pop them in a saucepan, covering with water, add lemon juice and boiled for 2 minutes or so until soft and pliable but not mushy.

Drain and set aside.

Cut your pastry into strips 5cm by 25cm

Brush melted butter on each strip and sprinkle with cinnamon sugar.

Line your Apple slices along the top half if your strips, making sure the coloured skin of the Apple overhangs the top of the pastry. Slightly overlap each slice with the next one.

Fold the bottom half of your strip up over the bottom of the Apple slices, starting from one end, roll up to make your roses.

Pop into a muffin tin lined with paper cases.

Bake for 35 minutes until the pastry is nice and golden

When cooled, dust with icing sugar.