Combine water and lemon juice in a saucepan. Put it aside.

Cut the apples in half and remove the core using a teaspoon or with a knife. Slice them thinly. They don’t have to be paper thin. Transfer them into the water and lemon juice mixture. This will prevent the apple slices from turning brown.

Put the saucepan on medium heat and bring it to boil. Let it simmer for 3-5 minutes just until the slices get flexible enough but not too soft or mushy. Drain the apples and let them cool.

Place the puff pastry sheet on the counter. Cut it into 6 strips.

Spread cream cheese on one of the strips. Sprinkle sugar over it.

Place apple slices on the upper long edge of the pastry strip, slightly overlapping one another. Make sure the peel on the slices are not on the pastry so that they will look like rose petals when folded.

Now fold the lower edge of the pastry strip, leaving half side of the apple slices(with the skin) out.

Then start with one end and roll it up. You will see how it looks like a rose when you finish rolling.

Place it in a buttered muffin tin. Repeat the same for the rest of the pastry strips. Sprinkle some sugar over each.

Bake in a preheated oven (375F/190C) for 35-40 minutes.

Serve warm, sifting powdered sugar over them (optional).