Preheat oven to 400 degrees F (200 degrees C).
Add the Lemon (1/2) to the Water (1 cup).
Cut the Red Apple (2) in half with skin on and core them with melon scoop and cut into thin slices, about 2 millimeters.
Place the sliced apples into the bowl of lemon water. Microwave for about 3-4 minutes until the apples are pliable, soft but not mushy.
Drain the apple slices and dry them with kitchen towel.
Put All-Purpose Flour (to taste) on a clean surface and roll out the puff pastry to lengthwise, so it becomes longer. Cut into 6 long strips and brush with the Apricot Jam (1 tablespoon).
Line up the apple slices half up the piece of Puff Pastry (1 slice) so that they slightly overlap each other. Brush with Butter (to taste) and Ground Cinnamon (1/4 teaspoon). Roll over the pastry so that the bottom half of the apple slices are covered.
Then start rolling up from one side to form a flower and place it into cupcake tin.
Bake for 40-45 minutes until cooked.
Dust with some Powdered Confectioners Sugar (to taste).