Thinly slice the red apples into 1/8 inch thick slices and soak them in lemon juice and water for 5 minutes. Microwave for 30-60 seconds until tender.

Combine apricot jam and a splash of water in a saucepan. Heat over low until smooth, about 3-4 minutes.

Roll out puff pastry on a floured surface to about 1/8 inch thick. Cut into strips approximately 2 inches wide and 12 inches long.

Brush the jam mixture over each pastry strip, sprinkle with sugar and cinnamon, and lay apple slices overlapping at the top. Fold and roll into a rose shape.

Preheat oven to 375°F (190°C). Place each apple rose in a greased muffin tin upright. Brush tops with melted butter and bake for 25-30 minutes until golden.

Cool in muffin tin for 5 minutes, then dust with powdered sugar and serve warm.