Remove puffed pastries from freezer and thaw according to package.

Slice the apples in half from top to bottom.

Remove the core ends and then scoop out the core in the center.

Slice the apples into very thin slices.

Fill a medium sized bowl half full of water.

Squeeze the lemon juice into the water.

Place the sliced apples in the water and microwave for 5 minutes until slightly tender.

Drain the apples into a colander.

When pastries are thawed, place them flat on a floured surface.

Roll the pastries out with a rolling pin the flatten just a little more.

Cut each pastry into 6 equal slices.

One at a time, spoon apricot preserve mixture onto a slice of pastry.

Place 7-9 apple slices along one half of the pastry slice with the peel side facing out.

Fold the pastry in half to cover the apples.

Starting on one end, roll the pastry and apples to the other end of the pastry.

Place in a muffin tin.

Continue with the other pieces of pastries until you have 12 apple roses.

Sprinkle some cinnamon.

Place a pan of water on the bottom rack of oven so the bottom of pastries do not burn.

Bake at 375°F for 40 -45 minutes.