Step 1

Cut the apples in two and remove the core. Cut each half into thin slices. Place the slices on a plate and microwave them for 30-45 seconds, just long enough to make the apple slices flexible (not soft). After softening the apple slices in the microwave, place them between 2 sheets of paper towel to absorb all the excess moisture. Cover with cling wrap and cool in the refrigerator until ready to use.

Step 2

On a lightly floured surface, roll out the pastry dough into a thin rectangle. Divide the pastry into 12 strips, no larger than 9 inches x 2 inches. Use a knife or pizza roller to trip the strips to the desired size and save the scraps for something else. Spoon 1/3 teaspoon of thick jam/marmalade into the center of the strip and spread. Be sure to keep to only spread the filling in the center leaving the sides clean. Sprinkle with cinnamon powder.

Step 3

Starting about 1/2 inch from one side, start placing the apple slices so that they overlap one another and peek out slightly over the top of the pastry.

Step 4

End the apple slices about 1/2 inch from the end of the pastry strip. Fold the bottom of the pastry strip to just cover the bottom of the apple slices. Push down gently along the length of the pastry strip to adhere the apples to the pastry.

Step 5

Starting from one end, loosely roll the pastry into a rose.Make sure to seal the end of the pastry properly with a little water. This will prevent the jam from leaking out and burning on the baking tray.

Step 6

Place the roses on a baking tray or cupcake tin lined with parchment paper. Pop the tray in the freezer for 1-2 minutes to cool the pastries down. Then place the tray in an oven, pre-heated to 375°F. Bake for 35 minutes to 45 minutes until golden brown on the underside. Remove from oven. Cool before sprinkling with powdered sugar and serve.