Christopher Thé, the owner of Black Star Pastry, has created two limited-edition winter desserts, available this week only. Pop into any of its quaint patisseries in Sydney and you’ll be able to purchase the new apple strudel ($8) or the strawberry-rhubarb crumble tart ($6). But be quick – they’re expected to sell out fast.

Acclaimed pastry chef Thé (previously Quay and Claude’s) is renowned for creating handmade, restaurant-quality pastries that follow the seasons.

The new tart and strudel are the result of a collaboration with CSR Sugar. The apple strudel has been crafted using a traditional Austrian baking technique. The pastry dough is stretched by hand until it’s as thin as possible – sometimes as long as Thé is tall. It’s then brushed with butter and sugar, before being folded to look like a rose with petals of caramelised apple.

The strawberry-rhubarb-crumble tart is made from kneaded coconut sugar and butter, which forms the base of the dessert. The sweet shell is then filled with a rhubarb-and-strawberry mixture, before being topped with an oat crumble.

Thé has garnered a reputation for his strawberry-watermelon cake, which involves layers of almond dacquoise with whipped cream, watermelon, strawberries and red grapes.

The apple strudel and rhubarb-strawberry-crumble tart are available in all Black Star Pastry stores until Sunday.