Preheat your oven to the temperature on the back of the pastry sheet package.

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.

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).

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.

Line the apple slices at the top of each dough slice. They should be peeking slightly over the top of the dough.

Sprinkle with cinnamon and then fold the bottom edge of the dough over the apples. The apples should still be peeking out slightly.

Roll the dough pieces inwards, creating spirals.

Place into a greased muffin tin and bake for 10-15 minutes, until dough is golden brown.

Sprinkle with powdered sugar.