Thaw puff pastry sheets at room temperature (this should take about 1 hour).

Preheat oven to 350°F. Grease a 12-cup muffin pan.

Remove core from apples and using a mandoline slicer or food processor with a slicer attachment, slice apples as paper-thin as possible. The thinner the apples, the more pliable they will be which will prevent them from breaking when rolling.

Place apple slices into a medium bowl. Fill bowl with water enough to cover apple slices. Mix in lemon juice to prevent apples from browning. Heat bowl of apples for about 1-2 minutes in the microwave or until apples are soft and pliable.

Lightly flour a pastry board. Place puff pastry sheets on board and slice each sheet into six equal strips.

In a small bowl, add apricot preserves and 1 tbsp water. Stir together and then heat in the microwave for about 20 seconds, or until warm and easy to spread. Spread a thin layer of a preserve on one side of each strip of dough.

Line apple slices on the upper half of each strip of dough, so that they are sticking out partially, with the skin part of the slices sticking out above the dough. (You don't want too much of the apple sticking out above the dough otherwise this part of the apple will overcook in the oven. You just want about 1/3 sticking out.) Overlap the apple slices when lining them on the strip of dough. Fold up the bottom half of the dough.

Place muffin pan into the lower half of the oven (this will prevent the apples from browning too fast). Bake for about 40 minutes or until puff pastry is fully cooked and golden brown.

Dust apple roses with powdered sugar right before serving.