Preheat the oven to 180˚ C.

Peel and core the apples, then chop them into 1 cm dice.

Toss the apple and lemon juice together in a baking dish, then cover the dish with foil and place in the oven to bake for 30 minutes, or until the apple is tender but not mushy. Set aside too cool.

Put the sultanas into a bowl and cover with boiling water. Set aside for 30 minutes.

Line two baking trays with baking paper and set aside.

Lay out the sheets of pastry and brush with the melted butter, leaving a 2cm gap at one end.

Mix the sugar and cinnamon together and then sprinkle the cinnamon sugar over the buttered area on the pastry.

Scatter over the cooked apple.

Drain the sultanas, discard the water and then scatter the sultanas over the cooked apple..

Use a sharp knife to cut the roll into 2 cm pieces.

Carefully lay the pinwheels on the prepared baking tray, leaving enough space for them to expand in the oven. (If you have a little cinnamon sugar left over, you could sprinkle it over the pinwheels just before placing them into the oven)

Bake the pinwheels in pre-heated oven for 20 minutes, until they are golden brown, puffed up and are crispy.

Remove from the oven and leave to cool on the baking trays. (Some of the insides might ooze out a bit but it'll be fine once they've cooled down.)

Once the pinwheels are cool, place the icing sugar and butter into a small bowl and add just enough boiling water to make it runny enough to pour but not too watery. Using a small spoon, drizzle it over your pastries.