Remember – grown ups like you to tell them if you’re cooking with hot or sharp things!
- Preheat the oven to 200C/fan oven 180C/Gas 6. Lightly oil a 6-hole muffin tin.
- Half fill a large saucepan with cold water and add the lemon juice. Bring to the boil, then set aside. Mix the sugar and cinnamon in a small bowl.
- Unroll the pastry and cut lengthways into 6 long strips/ribbons on a lightly floured surface. Each should be around 4cm wide.
- Ask an adult to help you very carefully remove the core from each of the apples (use an apple corer) and cut in half from stalk to base. Very thinly slice the apple from stalk end to the base. Add to the hot water and lemon mixture.
- Once all the apples have been added, place the pan over a high heat and bring to a simmer. This should cook the apples just enough to allow them to bend, but not so much that they start falling apart. Ask an adult to carefully drain the apples in a colander and rinse under cold running water.
- Brush one of the pastry strips with a little egg white and sprinkle with the cinnamon sugar. Arrange slices of the apple down the strip, each facing the same direction and slightly overlapping each other. They should extend around 1cm over the edge of one side. Roll up the pastry strip, and the sliced apple, from one short end into a rose shape and place, apple side up, in the muffin tin.
- Repeat with the rest of the apples, pastry strips and sugar. Sprinkle with a little of the remaining sugar and bake for 35-40 minutes or until the pastry is golden brown.
- Carefully take the muffin tin out of the oven, holding with an oven cloth, and leave to stand for 3-4 minutes. Carefully remove from the tin. You may need to use a table knife to ease the pastry out of the muffin tin. Take care as it will be very hot. Divide between six plates or one platter. Sprinkle with a little more cinnamon sugar if you like.
- Serve the apple roses warm with whipped cream.