Preheat the oven to 175°C (fan oven). Cut the apples into quarters and remove the seeds. Using a mandolin or a knife, cut the apple quarters into thin strips.
If you are using a mandolin, your apple slices should be fairly soft. If you cut them with a knife and the strips are still too solid, place them in a bowl and add a teaspoon of cane sugar. Heat in the microwave for 30-45 seconds depending on thickness.
Mix the cane sugar from Guadeloupe and cinnamon. Cut the puff pastry widthwise to obtain 8 strips of about 25 cm by 5 cm. Sprinkle each rectangle with cinnamon sugar.
Place the apple slices along the pastry, leaving 3 cm overhanging. Fold the 3 cm of dough over the apples. Then roll up the dough on itself. Put 2 drops of water to glue the dough and allow the rose to hold well.
Place the apple roses in pre-buttered muffin tins. Bake for 30 minutes.