Wash and pat dry the apple. Cut the apple in half, remove the core and cut into paper-thin slices with the skin.

Sprinkle the cane sugar and cinnamon powder onto the apple slices and set aside.

Roll out the pre-rolled shortcrust pastry.

Measure out six 1.5 inch strips from the short side of the pastry. Cut the strips and refrigerate for five minutes.

Remove one strip at a time and stretch the strip from the centre outwards to each end using a rolling pin, stretching it from nine inches to 14 inches.

Arrange the apple slices on the top half of the dough lengthwise, skin side outwards, overlapping each other. Use eight slices for the main row, and arrange three smaller slices in the centre just under the main row.

Bring the bottom half of the pastry to cover the bottom half of the apple slices and press down to seal the pastry and ends.

Starting from one end, carefully roll the pastry, keeping the apples in place. Seal and smooth over the edge of the pastry when the rolling is complete.

Place the apple rose into a muffin tray.

Repeat this process with all the strips and refrigerate.

Preheat the oven to 180?C (Fan assisted oven).

Remove the muffin tray with apple roses from the fridge and bake in the oven for 30 minutes, turning the tray halfway through baking to colour the roses and cook evenly.

Once the pastry has cooked, remove it from the oven and serve hot, sprinkled with more sugar if desired, or brush with melted jam or sugar syrup.

To make a bouquet, insert a bamboo skewer into the bottom, right through the centre.