Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.

Core the apples and slice them as thin as you can (ideally ⅛-inches). They don’t have to perfect. As long as they are thin, you should be fine.

Place thin apple slices, 1 tablespoon butter, lemon juice, and salt in a bowl. Toss to coat.

Spread apples on the baking sheet in a single layer and bake until softened, about 10 minutes. They should be pliable. Set aside to cool. They should be cool enough to comfortably handle before placing on the puff pastry.

Do not turn the oven off.

Use 1 tablespoon of the butter to grease the muffin tray. Set aside.  

Mix together the coconut sugar and the remaining ½ teaspoon cinnamon, and nutmeg in a bowl. Set aside.

On a lightly floured counter, roll pastry into 12 by 10-inch rectangle with short side parallel towards yourself.

Brush the puff pastry with apricot preserves. Sprinkle it with coconut sugar-cinnamon-nutmeg mixture.

Using a pizza wheel or a knife, cut pastry lengthwise into 6 strips. Each strip should be 10 by 2-inches. * Watch the quick video above for a visual on this.*

Working one strip at a time, place 10-12 slices of apples, peel side out, overlapping each other, leaving 1 inch border of dough along the bottom. Fold the bottom inch of dough onto the apples, leaving top of apple slices exposed. Using the rest of the butter, lightly brush the bottom pastry and roll dough into a pinwheel. Place in the muffin pan apple side up.

Continue with the rest of the sheets..

Bake until golden brown for 40-45 minutes, rotating the muffin pan halfway through the baking process.

Remove the apple roses from the muffin pan on a wire rack and let them cool for 10 minutes.

Serve.