• Preheat oven to 400F (375F convection oven). Line 6 of the 12 muffin cups of a muffin/cupcake tin with paper liners (note: lining here means using cupcake liners). Set aside.

Prepare Apples

• Cut your 2 apples in half and remove their cores/seeds with a sharp knife or apple corer.
• Slice apples into very thin slices (approx. 1/8").
• Place sliced apples into a bowl. Add lemon juice to the apples and cover fully with water. Allow apples to rest for 5 min, for them to slightly soften.
• Remove apples from the water, transfer them to a plate covered with paper towel and microwave them for 3 minutes. Then, use a second paper towel to pat the the apples dry.

Assembling the Roses

• Unroll your sheet of thawed puff pastry onto a clean and lightly floured surface.
• Use a rolling pin to gently elongate your sheet of puff pastry.
• Starting from one of the long sides, cut your sheet into 6 even pieces (note: I cut my pastry into 3 and then each third into 2)
• Butter one side of each pastry slice and sprinkle with cinnamon sugar.
• Place a slice of apple, curved side out, onto the top half of the pastry (note: the apple will be poking out). Continue until apple slices cover top side of each pastry strip.
• Fold up the bottom half of pastry, sandwiching the apples between the two halfs of the puff pastry. Now, roll the dough from one long end to the other (note: if your roll is unraveling, put a little bit of extra butter to seal the roll,

Optional: Walnut Coating

• Brush bottoms of each apple rose with butter and dip in crushed walnuts, covering bottoms and part of the sides.
• Place Apple Roses into the prepared muffin liners.

Baking

• Bake at 400F for 40-45 minutes or until a pastry is golden and apples are browned.
• Let cool for ~5 min in the muffin tin before transfering to a wire rack.
• These desserts can be presented with the muffin liner or without.

Optional: Dusting Sugar

• Use a sifter to dust Icing sugar on the tops of each Easy Baked Apple Rose
• Serve and Enjoy!