Instructions

1. In a medium-large mixing bowl, put apple slices in with water (covering the apples) and 2 tablespoons of fresh-squeezed lemon juice. This step keeps the apples from turning brown.
2. Microwave the apples for 3 minutes - this helps the apples soften, so they do not break when you roll them. Alternately, you can simmer them on the stovetop for a few minutes.
3. On a floured surface, using a rolling pin, roll out the puff pastry dough, so that it's 12 x 9 inches (30 x 22 cm). Using a knife or pizza cutter, cut the dough into 6 strips, about 2 x 9 inches each ( 5 x 22 cm).
4. In a small bowl, mix 3 tablespoons of apricot jam with two tablespoons water. Microwave for 1 minute. Using a pastry brush, brush the surface of the dough with the apricot-water mixture.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Grease a 6 muffin, muffin tin (if it's silicone, there's no need to grease it), set aside.
7. Using a colander, drain the apples from the lemon-water mixture.
8. Place the apple slices, overlapping each other on each puff pastry strip so that the skin side is up. 
9. Sprinkle the open apple slice pastry strip with cinnamon.
10. Fold over the puff pastry strip to cover the bottom edge of the apples.
11. Starting at one end, roll the apple slice filed dough strip, making a circular roll.
12. Place the completed apple rose in the prepared muffin tin. Repeat 5 more times.
13. Bake in preheated oven for 40-45 minutes or until fully cooked. Use a foil tent over the apple roses to prevent the tops from burning, in the last 10-15 minutes, if needed.
14. When the apple roses are done baking, allow them to cool and then sprinkle with confectioner's sugar before serving, enjoy!