Prep the Oven and Pan:
Preheat oven to 375°F (190°C) and place a rack in the center of the oven.
Butter or spray a 12-count muffin tin.
In a small bowl, mix granulated sugar and cinnamon together. Set aside.

Prepare the Apples:
Cut the apples in half, remove cores, and slice very thinly (about 1/16-inch thick).
Place slices in a bowl with enough water to cover them, squeeze in lemon juice, and microwave for 3–4 minutes until just soft and flexible (not mushy).
Drain well and pat dry.

Prepare Puff Pastry Strips:
On a lightly floured surface, unfold one puff pastry sheet and roll to about ⅛-inch thick (approximately 14” long x 10” wide).
Use a pizza cutter or knife to cut into 6 equal strips (2” x 10”).

Fill Each Strip:
Working with one strip at a time, brush the center with melted butter and sprinkle with cinnamon sugar.
Lay 6–7 apple slices along the top half of the strip, overlapping slightly with the peel sides facing up and edges hanging slightly above the pastry.
Brush apples with apricot preserves.

Fold and Roll:
Fold the bottom half of the pastry strip over the lower part of the apples.
Starting from one end, gently roll the strip into a rose shape.
Place each rose into a muffin tin cavity. Repeat with remaining strips.

Bake:
Brush tops of the roses with remaining melted butter and sprinkle with any leftover cinnamon sugar.
Bake for about 40 minutes, or until the pastry is golden and fully baked.
If apples brown too quickly, tent with foil during the last 10 minutes.

Cool and Serve:
Let cool for 10 minutes in the pan, then transfer to a wire rack.
Dust with powdered sugar before serving warm or at room temperature.