Preheat the oven to 375 F/176 C. Add the water to a large bowl and squeeze the juice from the lemon into the water.
Thinly slice the apples with a knife or mandolin slicer. Place the thin apple slices in the bowl. Heat the bowl in the microwave on high for 3 minutes. This will soften the apple slices and make them more pliable. Or you can heat them up on a stovetop in a pot. Drain the water.
In a small bowl combine the sugars, cinnamon, and nutmeg. Then pour it over the bowl of sliced apples. Using clean hands mix everything together or use a spatula. Just make sure to not tear the apple slices.
Unfold a puff pastry sheet and roll it out a bit with a rolling pin until it is about 12 inches wide. Use a knife or pizza roller to cut the puff pastry into 6 2-inch wide strips.
Melt some jelly in a small bowl in the microwave for a few seconds. Then baste the melted jelly onto the strips of puff pastry. Sprinkle on the cinnamon and sugar mixture.
Place apple slices overlapping each other on the top half of the puff pastry strip. Then fold the bottom half up over the apple slices. Then start at one end and tightly roll them up creating the apple roses.
Place the unbaked apple roses in a muffin pan that has been sprayed with kitchen spray. Bake it in the oven for 30 to 40 minutes until golden brown.
After they are done baking, allow them to cool for just a few minutes before removing them from the pan. If you let them cool too long in the pan they may stick to the pan, even though you sprayed it. Run a thin butter knife or cake spatula around the edges of the pan. Place them on a wire rack to cool completely.
Dust the tops with powdered sugar and serve. Enjoy!