Cut the apples in half through the core. Use a melon baller to scoop out the seeds. Cut the apples into 1/8-inch thick slices.

Place the apple slices in a microwave-safe bowl. Add the lemon juice, 1 tablespoon of sugar, and enough water to cover the apples. Microwave on high for 3 to 5 minutes or until the slices are slightly tender and flexible. Drain and set aside. The slices must be flexible for them to bend during rolling.

Unroll the puff pastry sheet on a well floured surface. Use a rolling pin to stretch the dough to an even 1/8-inch thickness. Cut the dough crosswise into 6 even strips.

In a small bowl combine 1/4 cup of granulated sugar and 1 teaspoon ground cinnamon. Spread the cinnamon-sugar mixture evenly over the dough strips. Place 7-8 apple slices, rounded side up and slightly overlapping, along the top edge of each strip of dough.

Fold the bottom edge of each dough strip up to meet the top edge, covering the bottom edges of the apple slices; press gently to seal. Starting at one end, roll the dough up into a coil, keeping the bottom edge even. Dab the end of the dough with a little water and press it gently to the roll to seal.

Place the roses on a parchment lined baking sheet, with the apple slices on top. Use your fingers to gently press the outer slices down to shape like rose petals

Preheat the oven to 350 degrees F. Bake for 30 minutes. After 30 minutes, begin to check the roses every 5 minutes so that they don't get too brown and assure that the pastry is fully cooked. Bake for an additional 5 to 10 minutes. Remove and transfer to a wire rack to cool. Dust the roses with confectioners' sugar before serving. The roses are best served shortly after baking.