To make the base, place all ingredients in a bowl and rub together to a crumbly consistency. Divide between 12 muffin moulds, press firmly against the base and the sides and transfer to the fridge for a little while.

Half, core and finely slice the apples. Place in a pan, add the water or apple juice and simmer gently until the liquid has evaporated and the apple slices are soft. Cover with a tea towel and leave to sit for a little while.

Preheat the fan-assist oven to 180°C.

To make the cream, combine all ingredients except the egg to a smooth cream. Beat the egg, stir into the fresh cheese mixture and pour into the 12 muffin moulds.

Next, overlap 6-7 slices of apples in a row and roll up to form a rose. Place the rose in the centre of the cream. Continue until all the slices are used.

Bake the muffins on the middle shelf of the oven for 18 – 20 minutes, sprinkle with a little icing sugar and serve.