2 red delicious apples
1/2 of 1 lemon
1 sheet of puffed pastry, thawed
3 tbsp apricot preserves
sprinkle of cinnamon and icing sugar
Cut the two apples in half, remove the core and cut into thin slices. Fill half a bowl with water and add lemon juice. Place the apple slices in the water separating as you go so they are all coated. Microwave for 3 minutes.
Open the sheet of puff pastry and dust with flour. Roll out the pastry and cut in six pieces.
Add 1 tbsp water to the apricot preserve and microwave for 1 minute, then stir together. Spread the apricot mixture on the six slices of pastry. Place the apple slices along the edge of the pastry so the red peel peaks out the top. Fold the bottom to the top of the pastry and then roll up length wise to look like a rose bud. Make all six and place in muffin tins.
Bake at 375F for 40-45 minutes. Sprinkle with cinnamon and icing sugar.