Fill a large bowl with water then add lemon juice or apple cider vinegar. Set aside.
Wash apples, cut them in half and core them (keep the skin on). Slice them very thinly then submerge them in the bowl of water.
Cover the bowl and microwave for 3 to 5 minutes or until apples are flexible. Transfer apples to a strainer.
Roll out puff pastry dough until thin. Cut into strips, about 2 to 7 inches.
Microwave 4 tablespoons of apricot jam for about 1 minute or until warm and melted.
Preheat oven to 350ºF, then grease a cupcake pan and set aside.
Brush jam on a strip. Place apple slices along the strip, overlapping them about halfway and making sure the top of the apples (the skin side) are sticking out over the edge of the strip. Reserve some space at the end of the dough so you can easily seal it after rolling.
Fold the bottom of the strip up over the apples. Starting from one end, carefully roll the dough making sure the apple slices stay in place.
Seal the end of the dough by pressing it with your finger. Place it in the cupcake pan and repeat the steps until you use up all your strips.
Bake for 35 to 45 minutes or until edges of the dough are golden. You can cover apple roses with aluminum midway through baking to prevent the tips from getting too dark.
When apple roses are ready, remove them immediately from pan and place on a cooling rack.
Microwave remaining 2 tablespoons of apricot jam in bowl until melted. Brush the petals of each apple rose with jam.
Let them cool completely before serving.
