Heat the oven to 375°F (190°C), grease a standard 6-cup muffin tin, and place a baking sheet in the oven if you want extra-crisp bottoms.

Halve the apples, remove the cores, and slice them very thinly, about 1/16 inch (1-2 mm), keeping the peel on. Combine the slices with 2 tablespoons water and 1 tablespoon lemon juice in a microwave-safe bowl, then microwave for 45-60 seconds until flexible.

Drain the apple slices and pat them dry. Lightly flour the work surface, roll the thawed puff pastry into a 12 x 9-inch rectangle, and cut it into six strips about 2 inches wide.

Mix the apricot preserves with 1 tablespoon water and spread a thin layer over each pastry strip. Arrange overlapping apple slices along the upper edge, letting the rounded peel-covered edges extend above the pastry, and sprinkle with cinnamon if desired.

Fold the bottom half of each pastry strip upward over the lower portion of the apple slices. Roll each strip from one end into a rose shape and place it upright in a muffin cup.

Bake for 35-45 minutes, until the pastry is puffed and golden. If the apples begin to brown too quickly, loosely cover the pan with foil during baking.

Cool the apple roses in the pan for 5-10 minutes before carefully removing them. Dust with powdered sugar and serve warm or at room temperature.