Core the apples and cut the apples in half.
Slice the apples into thin slices.
Place the apple slices in a bowl with enough water to cover them and add the lemon juice. Microwave the apples for three minutes on high.
Unfold the puff pastry sheet and roll out lengthwise. Then slice into six even strips. (I use a pizza cutter.)
Add 2 tablespoons of water to the apple butter and stir until combines to thin it a bit.
Spread the apple butter down the center of each pastry strip.
Place the apple slices on each pastry strip with the peel slightly off the strip and the cut side in the center. Each piece should slightly overlap the previous one.
Sprinkle generously with cinnamon.
Once all the apple slices have been placed, fold the other half of the puff pastry up to cover the cut end of the apple slices.
Take one end of the pastry strip and roll the strip lengthwise to form the blossom.
Place the blossoms in a muffin tin (I use a jumbo muffin pan that has six large muffin forms.)
Bake the blossoms in a 375° oven for 35-40 minutes or until pastry is risen and starting to brown.
Remove from oven and allow to cool slightly. These are best when eaten while still warm.