Ingredients

• 200ml/7fl oz full-fat milk
• 50ml/2fl oz single cream
• ½ tsp vanilla bean paste
• 50g/1¾oz golden caster sugar
• 2 medium free-range egg yolks
• 20g/¾oz cornflour
• 1 orange
• juice and zest
• 100g/3½oz sultanas
• 3 red apples
• cored
• quartered and cut into paper-thin slices
• 1 lemon
• juice only
• 4 tbsp soft light brown sugar
• ½ tsp ground cinnamon
• ½ tsp vanilla paste
• knob unsalted butter
• 500g/1lb 2oz strong white flour
• plus extra for dusting
• 10g/¼ oz fast-action yeast
• 10g/¼oz salt
• 80g/2¾oz caster sugar
• 2 medium free-range eggs
• 125ml/4fl oz full-fat milk
• heated until tepid
• 250g/9oz unsalted butter
• chilled
• olive oil
• for greasing
• 50g/1¾oz apricot preserve
• almond liqueur
• to taste
• 100g/3½oz icing sugar
• ¼ tsp cinnamon
• ¼ tsp vanilla bean paste
• fresh mint leaves
• to garnish

Directions

• For the crème pâtissière
• in a large heavy-based saucepan combine the milk
• cream and vanilla. Bring to the boil.
• Meanwhile
• add the sugar
• egg yolks and cornflour to a large bowl and beat until smooth. As soon as the milk mixture comes to the boil
• remove it from the heat and pour about a quarter over the egg mixture. Whisk until combined
• then pour it into the pan and whisk continuously over a low heat until smooth and thick. Pass through a sieve into a clean bowl. Cover the surface of the custard with cling film to prevent a skin forming. Leave to cool then place in fridge.
• For the apple filling
• mix the orange juice and zest with the sultanas and set aside to soak.
• In a large bowl combine the apple slices with lemon juice
• brown sugar
• cinnamon
• vanilla and butter. Cover and cook in the microwave on medium power for about 4 minutes
• or until the apples have softened but still hold their shape. Set aside to cool. Roll up the sliced apples so they resemble roses and secure with a cocktail stick. Set aside in the fridge.
• To make the pastry
• set up a freestanding mixer with a dough hook attachment. Add the flour
• then put the yeast to one side of the bowl and the salt and sugar on the opposite side.
• In a jug
• mix the eggs
• milk and 4 tablespoons water. Pour into the flour mixture and mix on a low speed for 2 minutes (you may need to push to dough down the hook occasionally). Increase the speed to medium and mix for a further 6 minutes.
• Transfer to a large
• lightly oiled bowl and cover either with a clean tea towel or oiled cling film. Leave to prove for an hour or until doubled in size.
• Meanwhile
• place the block of butter between two sheets of baking paper and bash with a rolling pin to flatten the butter into a rectangle about 1cm/½in thick. Store in the fridge until needed.
• Turn the risen dough out onto a lightly floured work surface. Flatten it and roll it out to a rectangle about 40x15cm/16x6in and about 1cm/½in thick. Arrange the dough with one of the short edges nearest to you. Lay the butter in the middle of the dough
• fold the dough up and down over the butter in the middle to make a neat rectangle. Pinch the edges to seal the butter in the dough. Place in a plastic food bag and chill in the freezer for 10 minutes.
• Place the chilled dough on a lightly floured work surface with one of the short edges nearest you. Roll out the dough into a 40x15cm/16x6in rectangle and fold into equal thirds like folding a letter for a business envelope. Place in a plastic bag in the freezer for 10 minutes.
• Repeat the rolling and folding as before
• then return to the freezer for another 10 minutes. Repeat the rolling and folding one final time
• then chill the dough for 30 minutes in a plastic bag in the fridge.
• On a lightly floured work surface
• roll out the dough into a 5mm/¼in thick rectangle
• 30x40cm/12x16in. Using a sharp knife
• cut into twelve 10cm/4in squares.
• To shape the pastries
• fold each corner in a bit towards the middle and push down firmly (you should now have a hexagon shape). Transfer to a baking tray (you will need 2-3 baking trays). Cover the trays with cling film or a damp tea towel and leave to rest at cool room temperature for 30–60 minutes until risen slightly.
• Preheat the oven to 210C/190C Fan/Gas 6½.
• On each pastry square spread some of the cooled crème pâtissière and then place an apple ‘rose’ in the centre and press it down to keep it in place.
• For the glaze
• put all the ingredients
• except the mint
• in a small saucepan and gently warm until runny. Brush the pastries with the glaze then sprinkle over the soaked sultanas.
• Bake for 15–20 minutes
• or until golden-brown and crisp. Place on cooling racks. When completely cool
• place two mint leaves either side of the apple roses to resemble leaves.