Wash and peel the apples, take out the seeds

Cut the apples in halves and slice a quarter side with a cucumber slicer, so that you get half-moon shaped apple slices and put them into a pot with a low very amount of boiling water for 1-2 minutes to make them soft. Otherwise they would break when you start rolling the roses. Add some lemon juice.

Unfold and cut the puff pastry dough in about 6 stripes. The shorter side of the stripes should be around double the measurement of the height of your muffin form (you have to fold the dough once).

Put around 150 ml of the jam in a pot, add cinnamon and optionally sugar, depending on the desired sweetness level and heat it up for 2-3 minutes while stirring in the cinnamon and sugar mix. Then let the apples and jam cool down a bit.

Put a bit of the jam alongside in the middle of your stripes and put the apple slices in a row at the edge of the long side of the stripes on one long side of the dough, make them overlap a bit.

now fold the stripes alongside over the other side with the apple slices to fix the apple slices.

Start rolling the dough from one side to a rose form, while holding the apple slices in position with the other hand.

Places the raw apple roses in a fatted muffin form and put into the oven for about 15-20 minutes at 180 degrees until the dough expands and gets a golden surface.

Take out the apple rose muffins and put them on a plate with vanilla creme, pudding or without anything and decorate with berries and powder sugar.