Preheat the oven to 375°F. Remove the puff pastry from the freezer to thaw. Lightly oil a standard muffin tin.

Core the apples and slice them as thin as possible with a sharp knife or mandolin. Do not peel the apples – the peel will give color to your roses.

Place the apple slices in a large bowl, and cover them with 2-3 cups water (just enough to fully cover all the apple slices). Add the honey or lemon juice to the water and stir gently to mix it in. Microwave the apples for 3-5 minutes, until the slices are easy to bend. If you bend an apple slice and it breaks, continue to microwave for a few more minutes.

Lightly roll out the puff pastry sheets, just enough to remove the creases. Cut each sheet of puff pastry into 6 long strips, for 12 strips total.

Spread jam onto a strip of puff pastry (we like apricot or blueberry best). If your jam is too thick to spread, you can add a couple of teaspoons of water to thin it out.

Remove the apple slices from the hot water, and blot them dry on a paper towel. Top the jam with apple slices, overlapping each slice just a bit at the edges. Fold the puff pastry in half, encasing the bottom of the apple slices like an envelope.

Roll the puff pastry into a tight circle, creating the rose. Place the rose in the muffin tin right away so it doesn’t uncurl. Repeat until all 12 roses are made.

Bake the roses in the preheated oven for 35-40 minutes, until the puff pastry is golden brown and fully cooked. Sprinkle with powdered sugar, or cinnamon sugar, if desired.