Place water into a bowl with lemon juice.
Cut apples in half, core and slice thinly across.
Place sliced apples into bowl of water (water should cover apples) then microwave for about 2 - 3 minutes to soften them slightly.
Strain apples discarding liquid.
In the mean time, roll out puff pastry to make thinner. Use flour to prevent from sticking.
Cut puff pastry into 6 equal sized strips.
Spread raspberry / strawberry preserve over pastry strips.
On top half of pastry strip, place row of apples horizontally overlapping slightly with apple skins facing towards the outer (top)side of pastry.
Dust apples with cinnamon powder.
Now fold bottom half of pastry over so that it half covers your apples. It should look like a row of apples on top with pastry along the bottom.
Lift pastry from one end and roll towards other end to form a rose.
Place rose - pastry side down into a non stick / muffin tray. This helps keep the shape. Ps. I spray tray with non stick cook and bake spray.
Bake in a moderate oven until pastry cooks through - roughly 40 - 45 minutes.
When done, remove from tray and dust with icing / powdered sugar and serve.
I served alongside a combination of chocolate mouse and fresh cream with a dusting of chocolate.