Take the puff pastry out of the refrigerator 5-10 minutes before use. Wash apples, grate dry and cut out the core with an apple corer. Cut or slice apples into 5 mm thick rings. Place them in a large pot, add approx. 600 ml water, sugar and lemon juice and bring to the boil briefly. Simmer for about 2 minutes at low heat. When the apple rings are soft and pliable, drain them, put them on kitchen paper and let them cool down.
8 Grease the recesses of a muffin tray (12 recesses). Roll out the puff pastry on the baking paper on a baking tray and cut it lengthwise with a corrugated pastry wheel into 8 strips (2.5 cm each) and a 4 cm wide strip.
Cut cooled apple rings in half. Form 8-12 petals from the 4 cm wide strip of puff pastry and set aside. Grate marzipan. Spread the remaining strips with sour cream one after the other, sprinkle with grated marzipan and season with nutmeg. Lay the apple halves on the strips, slightly overlapping lengthwise.
Tightly roll up finished strips from bottom to top. Press 1-2 pastry sheets on each side of the apple roses and then place them in the muffin troughs. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes until golden brown.
Take out the muffin tin and let the apple roses cool down in the tin, remove from the tin. Warm up the jam in a small pot while stirring, if necessary pass it through a sieve. Spread the apple roses with it and sprinkle with icing sugar.