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 it from the centre outwards to each end using a rolling pin until it measures nine inches to 14 inches.

Arrange the apple slice on the top half of the dough lengthwise, skin side outwards, and ensure they overlap. Use eight slices for the main row and three smaller slices in the centre for the inside bud.

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

Starting from one end, carefully roll the pastry, keeping the apples in place, and seal the edge when finished.

Place the apple rose into a muffin tray and repeat with all the strips, then refrigerate.

Preheat the oven to 180?C.

Bake the muffin tray with apple roses in the oven for 30 minutes, turning the tray halfway through.

Once cooked, remove from the oven and serve hot, optionally sprinkled with more sugar or brushed with melted jam or sugar syrup.

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