Toffee Apple Swirls

Preheat the oven to 200°C and line a baking tray with a sheet of non-stick baking paper.

Place the apples, sweetener, water and cinnamon in a small saucepan. Cover and place over a low heat, cooking gently for 15-20 minutes. Stir occasionally until the apples are completely soft and have formed a thick, smooth puree. If the apple puree is a little runny, cook for longer until it thickens.

Transfer the apple puree into a dish to cool down. Once cool, place in the fridge to chill for 15 minutes.

Unroll the chilled pastry sheet, leaving it on the greaseproof paper packing and place on a chopping board. Spread the chilled apple puree evenly over the pastry sheet, leaving a 1cm gap along one long edge.

Scatter the finely-chopped toffees evenly over the apple puree.Roll up, starting with the long edge without the gap, using the greaseproof paper packing to help you. Keep rolling until you've made a 'Swiss roll', finishing seam-side down. Place the roll in the fridge on the chopping board and chill for 15 minutes to firm up.

Use a large, serrated knife to carefully cut into 16 spiral-shaped slices. Don't worry if the spirals aren’t perfectly shaped, you can reshape them once on the baking tray if needed.

Lay the slices flat on the lined baking tray, leaving gaps between each and gently press the seam on each to seal. Place in the preheated oven for 15-20 minutes, until golden and crisp.

Place on a cooling rack for a few minutes before serving – the toffee inside the swirls will be very hot straight out of the oven! Dust with a little icing sugar and serve warm or cold.