Place the sliced apples in a microwave safe bowl and add enough water to immerse the apples. Add lemon juice and mix once. Microwave on high for 3 to 4 minutes. This will make the apples soft and it will be easy to work with them. Depending on the thickness of the apple slice, you might need a minute more or less to soften. I needed about 4 minutes.

Thaw the puff pastry as per package directions. Roll it out to make it about 18 inches in length.

Cut the puff pastry sheet into 6 equal parts using a sharp knife or a pizza cutter.

In a bowl, mix the apricot preserve with 2 tablespoon of water.

Working with one puff pastry strip at a time, apply a thin layer of apricot preserve mixture.

Now layer the apple on one side of the strip making sure that the skin side is outside the pastry strip. (Refer to the pictures).

Dust with cinnamon and then fold the puff pastry sheet over the apple.

Starting with one side, gently roll the puff pastry in a jelly roll style. Don’t roll it too tight.

Place the rolled pastries in a well greased muffin tin. Repeat the same with the rest of the sheets.

Bake in 375 F preheated oven for about 25 to 35 minutes.

Rest it for 5 minutes in the pan and then carefully remove it. Dust it with some powdered sugar and serve it as is or with ice cream.