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Preheat your oven to the temperature on the back of the pastry sheet package.
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Slice the apples thin with a mandolin, about 1/6 of an inch. Place in a bowl and cover with water and the juice from a lemon. Microwave for 4-6 minutes, until the apple slices bend easily without snapping.
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Roll out the croissant sheet over a surface sprinkled with a little flour. Use a rolling pin to make it thin. Cut dough in half vertically and then four times horizontally (to create 8).
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Place the apricot preserves in a small bowl and add a splash of water. Microwave for 1 minute and whisk together. Use a pastry brush to brush the apricot preserves onto the dough.
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Line the apple slices at the top of each dough slice. They should be peeking slightly over the top of the dough.
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Sprinkle with cinnamon and then fold the bottom edge of the dough over the apples. The apples should still be peeking out slightly.
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Roll the dough pieces inwards, creating spirals.
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Place into a greased muffin tin and bake for 10-15 minutes, until dough is golden brown.
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Sprinkle with powdered sugar.