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Preheat oven to 375°F. Generously butter six muffin tin cavities.
Split and core apples, then slice thin.
Place apple slices into a bowl and top with lemon juice and 2 tablespoons granulated sugar.
In a separate bowl, combine remaining sugar with cinnamon, nutmeg, and salt.
Place puff pastry onto parchment paper and sprinkle generously with spice mixture.
Use a pizza cutter or a long sharp knife to cut pastry into six equal strips.
Pour any remaining spice mixture on the apple slices, then shingle apple slices onto each of the prepared dough strips, placing the cut sides along the central line of each strip so the peel extends past the pastry.
Fold the exposed dough up and over the flat edge of the apples, leaving about ½ inch of apple exposed.
Starting at one end of a strip, roll the folded pastry and apples into a tight spiral, keeping the folded edge of the dough level to create the shape of a rose.
Place in prepared muffin tin, then repeat with remaining 5 strips.
Chill for 15 minutes.
Bake apple roses for 35 minutes, or until pastry is golden brown and cooked through.
Remove from oven and allow to cool in the pan for 5–10 minutes before transferring to a wire rack to finish cooling.