Preheat the oven to 350°F (175°C) and lightly coat a muffin pan with nonstick spray.

Wash the apples thoroughly, then cut them in half lengthwise and remove the core.

With the cut side down, slice the apples thinly to create half-moon slices.

Place the sliced apples into a bowl and squeeze the juice of half a lemon over them.

Sprinkle 1–2 teaspoons of sugar along with a small pinch of cinnamon onto the apple slices. Toss until evenly coated, and set aside the remaining sugar and cinnamon for later.

Melt the butter and brush it onto one side of each sheet of puff pastry.

Combine the reserved sugar and cinnamon, then sprinkle it evenly over the buttered side of the puff pastry sheets.

Cut each puff pastry sheet into six equal strips.

Arrange a few apple slices along each strip of pastry, ensuring they overlap slightly. Fold the pastry strip over the apples so that the apples are sandwiched between the pastry strips.

Carefully roll each strip into a rose shape and place it into the prepared muffin tray. Repeat until all 12 apple roses are formed.

Bake for 25–30 minutes, or until the puff pastry is golden brown and fully cooked.

Let the apple roses cool in the tray for about 10 minutes before serving.