Thaw the puff pastry fully in the refrigerator before beginning.

Pour the lemon juice into a medium bowl with a cup of cold water.

Combine the brown sugar with the cinnamon and mix together.

Spray a muffin pan with non-stick spray.

Core the apples and cut them in half lengthwise.

Slice the apples into very thin slices and place them in the bowl of lemon water to prevent browning.

Unpackage the puff pastry and roll it out to make it thinner and larger by about an inch in each direction.

Cut the puff pastry into 6 even strips and space them apart slightly on your work surface.

Mix the jam with a splash of hot water to loosen it up and cover each strip with a thin layer of jam using a pastry brush.

Sprinkle each strip generously with the cinnamon brown sugar.

Microwave the bowl of apples for 2 minutes to soften them and drain the excess water.

Place apple slices along the top edge of one of the pastry strips, slightly sticking out over the edge and overlapping them.

Fold the bottom of the pastry strip up on itself, brush with jam, and roll up the pastry from one end to the other to form a rose shape.

Place the puff pastry rose inside a muffin pan cavity.

Repeat with all the strips.

Once all 6 roses are formed, refrigerate while preheating the oven to 400°F / 200°C.

Bake the roses on the middle rack for 40-45 minutes or until the pastry is golden brown.

Remove from the oven and run a sharp knife around the edge of the pan if needed. Transfer to a cooling rack.

Optional: Melt a little more jam in the microwave and brush it onto the top of the apples as a glaze.