Slice the apples in half. Core out the middle and remove the seeds. Then, slice the apples as thin as possible and place them in a large microwavable bowl.

Add lemon juice to the bowl of apples and fill the bowl with enough water to cover the apple slices so that they float.

Place in the microwave for three minutes or until the slices are soft and pliable.

While your apple slices are in the microwave, prepare your working station by lightly flowering a flat surface. This can be a clean kitchen counter, or large cutting board.

Lay out one puff pastry sheet and roll it with a rolling pin a few times until the pastry is evenly flattened.

Cut the pastry sheet into six pieces, lengthwise

Remove the apples from the microwave and drain the water from the bowl using a colander.

Take one of the pieces of puff pastry and place apple slice horizontally with the skin side just outside the edge of the pastry sheet.

Take another apple slice and add it to the piece of puff pastry, so that it is slightly overlapping the piece above it. Continue until all of your pastry sheet is lined with apple slices.

Sprinkle with ½ tablespoon of cinnamon.

Take the bottom of the puff pastry and fold it over the apple slices, so that it is evenly lined up.

Carefully roll up pastry and apple slices. Then, slightly pinch the ends.

Place the pastry apple roll in a silicone cupcake liner and place it in the air fryer.

Repeat prior steps until you have made all 12 roses. Depending on the size of your air fryer, they may need to be cooked in batches. (I used a 6 quart air fryer and it fits 4 to 6 roses)

Remove from the air fryer and lightly dust with powdered sugar.

Serve warm and drizzle with honey, if desired.