Preheat oven to 375°F (190°C) and grease a standard 6-cup muffin tin.

Core the apples and slice into very thin half-moon shapes (approximately 1/8 inch thick).

Place apple slices in a microwave-safe bowl with water and lemon juice; microwave for 3 minutes until pliable, then drain carefully.

Roll out the puff pastry on a floured surface and cut into 6 equal strips (approx. 2x10 inches).

In a small bowl, mix apricot preserves with 1 tablespoon of water and microwave for 30 seconds to thin; spread a thin layer on each strip.

Arrange apple slices along the top half of each strip, overlapping slightly, with the curved skin side protruding above the pastry edge.

Sprinkle cinnamon over the apples, then fold the bottom half of the pastry up to cover the base of the apple slices.

Starting from one short end, roll the pastry strip tightly to create the rose shape and immediately place into the prepared muffin tin.

Bake for 40 to 45 minutes until the pastry is fully cooked and golden brown; if the apples brown too quickly, cover loosely with foil.

Remove from oven and let cool for 5 minutes before lifting out of the tin and dusting with powdered sugar.