Begin by washing and slicing the red apples into thin wedges, approximately 1/8 inch thick. Microwave the slices on high for about 45 seconds to enhance pliability.

On a lightly floured surface, roll out the thawed puff pastry into a rectangle about 1/8 inch thick and cut into strips roughly 2-3 inches wide.

Spread apricot jam along each strip of puff pastry, then lay the softened apple slices over the top edge, overlapping slightly.

Fold the bottom of the pastry strip over the apples, roll tightly to form a rose shape, and pinch ends to secure.

Place each rose into a greased muffin tin, brush the tops with melted butter, sprinkle with cinnamon, and bake at 190°C (375°F) for 25-30 minutes.

Allow the pastries to cool slightly before dusting with powdered sugar and serving.