Gradually add the water, and blitz again until the pastry dough comes together into a smooth, putty like consistency. Divide the pastry dough into two equal halves and wrap each portion in baking parchment or cling film. Flatten them a little and place them in the fridge for at least 30 mins to rest. This will make it easier to handle when it comes to rolling out the pastry.

While the shortcrust pastry dough is resting in the fridge, prepare a 12 portion muffin tin by greasing it and lining it with strips of baking parchment. This will make it easier to remove the baked little pie rose swirls and ensure that they are baked to a nice golden colour underneath.

Core the apples, and slice them in half there is no need to peel them. Slice the apple halves very thinly no more than 2 mm thick.

To soften the apples and make them more pliable, place the slices in a bowl of boiling water for no more than a couple of minutes, this will also help prevent the apples from oxidising.

Drain the apple slices and place them on a sheet of clean kitchen paper. Pat them dry. Note: Any excess water with create a soggy pastry.

Mix together the Cinnamon, Nutmeg and Sugar in a small dish. Place the apple slices in a large bowl add a squeeze of lemon (optional) and scatter half the spice mix over the apples. Using clean hands carefully mix the apples and spices together taking care not to damage to apple slices.

Remove each pastry portion from the fridge and roll out to about 12 inch wide square then cut into 2 inch wide trips making 12 strips in total. Note: Pastry is less challenging to manage when divided into smaller portions because excessive handling causes it to become tough. Melt the marmalade in a small pan, then brush it evenly onto the strips of shortcrust pastry. Note: At this point, you can either distribute the remaining spice mixture evenly over the marmalade on all 12 strips or choose to add flavour to half of the miniature apple pie swirls.

Carefully place the apple slices, slightly overlapping each other on the top half of each shortcrust pastry strip, then fold the bottom half up over the slices of apple, taking care not to cover the apples completely.

Roll each strip to create mini pie swirls placing each one in the muffin tin. Dust with any remaining spice mixture before placing the tin back into the fridge to rest a little. Now is the time to Preheat the oven to 180 deg conventional fan assisted.

When ready to bake, take the tray of apple roses out of the fridge and place them in the oven to bake for 30 - 40 mins until golden brown. serve while still warm with cream or ice cream.