– Preparing the apples – Cut the apple in half and remove the core. Lay the halved apple flat on the work surface and make thin slices with a sharp knife.
– 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. – 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.