Preheat oven to 375 degrees F. Lightly oil muffin pan.

Fill large microwave-safe bowl halfway with water and add lemon juice.

Cut apples in half and remove core and stems. Using sharp knife or mandolin, slice apple halves into ⅛-inch-thick pieces.

Place apple slices in bowl with water and lemon juice to prevent browning.

Microwave apples in bowl for about 3 minutes, to make them slightly softer and easy to roll. Drain and pat dry. (Note: Apple slices should be cooked just enough to bend without breaking. If they break, cook a little longer.)

In small bowl, mix together sugar, cinnamon and nutmeg.

Lightly flour counter or work surface. Using rolling pin, roll pastry sheet to 12x10 inches.

Brush butter across pastry and evenly sprinkle on sugar mixture.

Cut pastry lengthwise into 6 even strips, about 2x10 inches each.

Arrange apple slices overlapping, skin side up, on pastry strips. Leave about ¼-inch above pastry edge. Fold bottom half of pastry strip over and gently press down to seal.

Starting at one end, carefully roll strip of dough keeping apples in place. Seal other end of dough by gently pressing into pastry. Place in muffin pan. Repeat for remaining strips.

Bake for 40 minutes, or until pastry is golden-brown, on center rack of oven.

Remove and cool 5-10 minutes. Gently remove pastries from pan and let cool on wire rack.

Dust with powdered sugar prior to serving. (Note: Best served when still warm.)