Wash and pat dry the apple. Cut the apple in half, remove the core and cut into paper thin slices with the skin. The skin will give it a rose colour and appearance.
Sprinkle the cane sugar and cinnamon powder onto the apple slices and set aside.
Roll out the pre-rolled shortcrust pastry.
Using a ruler, 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. The strip will stretch from nine inches to 14 inches. Make sure it's even.
Arrange the apple slice on the top half of the dough lengthwise. Make sure the skin side is outwards, away from the dough, and they overlap each other. Eight slices of the apple should be enough. Next, arrange three smaller slices in the centre just under the main row of apple slices. These three apple slices will be the inside bud part of the rose.
Bring the bottom half of the pastry to cover the bottom half of the apple slices.
Press down to seal the pastry and seal the ends of the pastry as well.
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 180ºC (Fan assisted oven.)
Remove the muffin tray with apple roses from the fridge and bake in the oven for 30 minutes. Halfway through baking, turn the tray 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 you like, or brush with melted jam or sugar syrup.
To make a bouquet insert a bamboo skewer into the bottom, right through the centre.