Apple rose pastries

Preheat the oven to 200°C/Gas Mark 6.

Mix the lemon juice and the water in a pan – this liquid will prevent the apple from browning.

Heat the apricot jam and water mixture until it has a runny consistency. Set aside.

Core the apple and cut into four equal quarters, but keep the peel on because this is what will give the apple-rose petals their unique appearance. Use a mandoline to cut thin slices out of each quarter.

Place the thin apple slices straight into the pan with the lemon juice liquid. Warm over a medium heat and allow to slightly cook until the apples become a bit flexible – this will ensure they won't break when rolling up the pastry pieces later on. Try to minimise the cooking time, so the red peel preserves its colour. Strain the apple slices.

Roll out the pre-rolled pastry sheet, keeping it on its own baking paper. Cut the pastry into 5x21cm (8in) strips (if your pastry has different dimensions, divide it to get pieces equal in size).

Brush the pastry pieces with the runny apricot jam. Arrange the apple slices on the dough so that they are overlapping each other and the red skin side of the slices is hanging over the edge of the pastry pieces. Fold the pastry pieces in half along their long edges, so they will slightly cover the base of the apple slices. Roll up the pastries, then place them into a lined muffin tin.

Bake the pastries for about 25 minutes. If the apple slices start to burn, put the tin onto a lower oven shelf to make sure the middle of the pastries bakes perfectly too.

Sprinkle the warm pastries with vanilla icing sugar before serving.