Pre-heat the oven to 425°F, gas mark 6, 220°C (200°C fan-assisted).

Place the sliced apples in boiling water for 5 minutes to soften them slightly. Drain them through a sieve and run under cold water. Divide the sliced apples into 12 batches on a towel slightly overlapping each other.

Mix together the honey, cream cheese and sprinkle of cinnamon.

Take the pastry block out of the fridge and divide into equal parts of 12. Easiest way to do this is to halve it down the middle, length ways and then split each half into 6 equal parts. Roll each pastry slice into 5cm x 22cm rectangles (easier to roll the width first and then the length).

Take a muffin tray and sprinkle flour into the muffin holes.

Take a pastry brush and brush the cream cheese mixture along the length, from the middle to the top of the pastry strips. Then layer the apple slices on top of the cream cheese, allowing for a finger space on either side of the pastry, overlapping the apples slightly. The top of the apples should be peeking out at the top of the pastry. Fold the bottom of the pastry over the apples, pinch together the sides of the pastry and roll from one end to the other, making sure the apples stay in place and tuck the end of the pastry into the folds of the rolled pastry. It should now resemble a rose.

Place in the oven for 30 minutes. Once out of the oven, place on a wire rack and drizzle with honey over each of the apple roses and sprinkle the cinnamon on top.

Serve with caramel sauce, ice cream or warmed custard.

When making this recipe, I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

Enjoy!