Start by cutting the apple in half and removing the core. Lay each half flat on your work surface and slice them thinly using a sharp knife.

Place your sliced apples in a microwave-safe bowl and add enough water to cover them. Mix in the lemon juice and microwave on high for 3 to 4 minutes.

Thaw your puff pastry according to package instructions. Once thawed, roll it out until it's about 18 inches long.

Using a sharp knife or pizza cutter, cut the puff pastry sheet into six equal strips.

In a small bowl, mix together the apricot preserve with 2 tablespoons of water.

Take one strip of puff pastry at a time and spread a thin layer of apricot preserve mixture over it. Lay apple slices along one edge of the strip, skin side facing outward.

Fold over the puff pastry strip over the apple slices gently. Starting from one end, carefully roll up the pastry in a jelly roll style.

Place each rolled pastry into a well-greased muffin tin. Preheat your oven to 375°F (190°C) and bake for about 25 to 35 minutes until golden brown.

Once baked, let your creations rest in the pan for about five minutes before carefully removing them. Dust with powdered sugar if desired and serve warm.