Thaw puff pastry according to package instructions. Spray a 12-cup muffin pan with vegetable spray and set aside.

Thinly slice the apples (about 1/4 inch thick), removing the core. Place the slices in a medium-sized pot with lemon juice. Bring to a boil and cook for 1 minute, or until the apple slices are slightly tender. Strain the apples and lay them out on a baking tray to cool completely.

Preheat the oven to 375°F (190°C).

Unroll one sheet of puff pastry (using the parchment paper it’s rolled in) onto a clean work surface. Spread 2 tbsp of soft butter evenly over the pastry. In a small bowl, mix the brown sugar and Hedessent flavours together, then evenly sprinkle half of the mixture over the buttered pastry.

Using a sharp knife or pizza wheel, cut the pastry into 6 equal strips.

For each strip, line up 7 apple slices along the edge of the pastry, with the skin side facing outward. Fold the other half of the pastry over the apple slices. Starting at one end, roll the pastry and apple slices into a tight spiral, keeping the folded edge level.

Place the rolled pastry into the prepared muffin pan. Repeat with the remaining 5 strips of pastry. Then, repeat steps 4-7 with the second sheet of puff pastry.

Bake for 30-35 minutes, or until the pastry is golden brown and cooked through. Let the pastries cool for 5-10 minutes before transferring them to a wire rack to cool completely.