Preheat oven to 375°
Thaw the puff pastry at room temperature.
In a mixing bowl fill half way with water and lemon juice. Set aside.
Cut the apples in half, remove the core and cut the apples in paper-thin slices.
Add sliced apples in the mixing bowl of water and lemon. The lemon will keep the apples from turning brown.
Microwave the apples in the bowl for about 4-5 minutes, stirring half way through to soften apples making them easier to roll. The apple slices should be cooked just enough to bend without breaking.
Unwrap the puff pastry. Using a little flour begin rolling out the dough to form a rectangle shape. Cut the dough in 6 strips, each about 2 x 9 inch.
In a bowl, place raspberry preserves with two tablespoons of water. Microwave for about 30 seconds so that the preserves will be easier to spread. Spread a thin layer of preserves on each strip of dough.
Drain the apples.
Arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon.
Fold up the bottom part of the dough.
Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular greased and floured large muffin cup.
Do the same for all 6 roses. Bake at 375°F for about 40-45 minutes, until fully cooked. Sprinkle with powdered sugar.
We recommend using a silicone large muffin pan if possible. They seem to bake more evenly. Our Raspberry Apple Blossoms are best right after coming out of the oven. They can be stored in an air-tight container for up to two days.