Step 1

Preheat the oven to 180ºC, gas mark 4 and lightly butter 6 holes of a muffin tin. Remove the pastry from the fridge.

Step 2

Cut the apple in ½ and use a teaspoon or melon baller to remove the core. Slice as thinly as you can and put the slices in a medium bowl. Squeeze over the lemon juice and add 100ml water. Cover with a plate and microwave on high for 2 minutes, until softened slightly. Drain, discarding the liquid.

Step 3

Beat together the butter, brown sugar and cinnamon in a small bowl to create a paste. Unroll the puff pastry sheet, remove the paper and dust lightly with plain flour. If needed, use a rolling pin to roll the sheet out further until it measures at least 36cm in length. Divide widthways into 6 x 6cm strips.

Step 4

Spread each strip with the brown sugar cinnamon paste. Taking one strip, arrange the apple slices in an overlapping line along one edge, skin facing outwards. Fold the pastry in ½ lengthways, so it tucks in and secures the apple slices. Roll gently from one edge to create a spiral, then place into the muffin tin. It should fit snugly. Repeat the process with the remaining pastry strips and apple slices.

Step 5

Bake for 40-45 minutes, until the pastry is crisp and golden. If the apple browns too quickly, cover with a layer of foil halfway through. Cool slightly in the tin, then remove carefully. Don’t leave them in the tin for too long or they may stick. Best enjoyed warm.