Puff pastry:

In a large bowl or workbench place 2 cups of flour plus salt, mix well.

Slowly incorporate the ice water to flour, a tablespoon at a time, crumbling the flour with your fingertips.

The dough will be quite shaggy but when pressed stays together.

Wrap dough with plastic wrap and refrigerate for 30 minutes.

Meanwhile prepare the butter block by slicing butter and sprinkling flour over, roll out butter slowly incorporating the flour until it becomes pliable. Form a block of 12x12cm, wrap dough and refrigerate for 10 minutes, no more.

Return the lean dough to the table and roll out to the size of 15x30cm, remove the butter from the refrigerator place at the center of the dough.

Cover buttler block folding lean dough over meeting in the middle. Pinch the dough to seal.

Place the dough on the counter with the seam upright and roll out vertically to a 15x45cm size. Fold dough over ⅓ of the other ⅓ like 3 parts brochure.

Turn the dough 90 degrees as the brochure was upright and roll out the dough again vertically to size 15x45cm. Fold dough over ⅓ of the other ⅓ like a 3 piece brochure. Wrap the dough in plastic film and refrigerate to cool for 30 minutes.

Remove the dough from the refrigerator, place it on work table upright, like a book and once again roll it out vertically to size 15x45cm. Fold dough over ⅓ of the other ⅓ like a 3 parts brochure insert.

Turn the dough 90 degrees as the brochure was upright and roll out the dough again vertically to size 15x45cm. Fold dough over ⅓ of the other ⅓ like a 3 piece brochure. Wrap the dough in plastic film and refrigerate to cool for 30 minutes.

Up to this point you opened the dough 4 times.

Repeat the process for the last time by rolling out the dough twice more totaling 6 rounds.

Wrap the dough in plastic wrap and refrigerate for 1 hour, if possible let rest in the refrigerator during the night.

To assemble the roses:

Fill a large glass bowl with water and squeeze juice from 1 lime.

Cut the apples in half, remove the seeds and slice it to thickness of about 1mm.

Place the sliced apples in water and microwave to cook for 3 minutes.

When you remove slices from hot water they should be pliable, if not return bowl to microwave and cook for an additional 1-2 minutes.

Dry slices on paper towel and set aside.

Mix sugar and cinnamon in a small bowl and set aside.

Melt the butter in a small bowl and set aside.

Remove dough from refrigerator, sprinkle flour on work table and roll it out to approximately 45x45cm. Divide the dough in half, one half fold in three parts, wrap in plastic wrap and return to refrigerator.

Cut strips 5 cm wide and 22.5cm long.

Brush butter on a strap, sprinkle cinnamon and sugar, overlap the apples exposing about ⅓ of it.

Fold the rest of the strip over apples and roll like a jelly roll.

Place the rose in a cupcake pan greased with butter.

Sprinkle cinnamon and sugar over roses and Bake in oven preheated to 400F until golden brown, about 30-40 minutes.

Remove from oven, sprinkle powdered sugar on top with a sieve and serve.

Great when served with vanilla ice cream.