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Peel, core, and slice the apples. Toss in a bowl with the juice of half a lemon.
Melt the stick of butter.
Preheat to 350F.
Prepare your surface with a clean towel. Take one sheet of phyllo dough, place it on the towel, and brush with melted butter. Cover the unused phyllo with a damp towel between use.
Top with another sheet of phyllo dough, and brush with melted butter. Repeat until you have 6 sheets stacked.
Add ¼ cup of apricot jam to the bottom 4-inches of the phyllo dough. Stack the apple slices across the bottom of the phyllo dough on top of the jam.
Top with 3 tbsp brown sugar and 1 tsp of cinnamon.
Using the towel, roll the phyllo until you have a closed parcel. Transfer to your baking tray lined with parchment or a silicone baking mat seam side down.
Cut slits across the top ~1 inch apart. Brush with egg wash. Mix 1 tbsp sugar with ¼ tsp cinnamon and sprinkle on top.
Bake 30-35 minutes until golden brown and flakey.