1-First, start by thawing the puff pastry fully in the refrigerator. Then, in a medium bowl, combine 2 tablespoons lemon juice with 1 cup of cold water to prepare the mix for your apples. Next, in a small bowl, mix 2 teaspoons ground cinnamon with 2 tablespoons light brown sugar for that perfect sweet spice blend.

2-Now, core the 3 apples, cut them in half lengthwise, and slice them very thinly from bottom to top. Place the apple slices in the lemon water mixture to keep them from browning as you work. On a lightly floured surface, roll out the puff pastry to make it slightly thinner and larger by about one inch on each side, keeping the rectangular shape.

3-Cut the puff pastry into 6 even strips and mix 2 tablespoons jam with a splash of hot water to loosen it, then brush each strip with the jam mixture or egg wash as a substitute. Sprinkle the cinnamon-sugar mixture over each strip for added flavor. Microwave the apple slices for 2 minutes to soften them, then drain any excess liquid.

4-Arranging and Baking: Arrange the softened apple slices along the top edge of each pastry strip, overlapping them halfway with the skin side up and slightly protruding over the edge. Fold the bottom half of each pastry strip up over the apples and brush the top with more jam mixture for better adhesion. Roll each pastry strip from one end to the other to form rose shapes and place each formed rose into a cavity of a muffin pan.

5-Chill the roses in the refrigerator while preheating the oven to 400°F (200°C). Bake on the middle rack for 40-45 minutes, or until the pastry is golden brown and crispy; if the apples brown too quickly, cover with foil. Remove from the oven, run a knife around the edges of the muffin pan, and transfer the roses to a cooling rack immediately. Optionally, melt additional jam and brush it over the roses for a shiny glaze.