Make a batch of Homemade Pastry Dough the day before and cut into half.
Prepare a large six well muffin tin with baking spray.
Preheat oven to 375 F (190 C)
Combine cinnamon and nutmeg in a small bowl.
Slice apples in half and then using a mandolin slice into thin half slices. Cut away any leftover core.
Place Apple Slices in medium bowl and soak with wine or blackberry juice for 30 minutes.
Remove apples slices from bowl, shaking off excess liquid.
Arrange apple slices on a plate, try not to overlap too much and heat in microwave for 2-3 minutes or until soft.
Let apple slices cool.
Roll out pastry dough into a 1/8 inch rectangle.
Cut into 9 inch by 2 inch strips.
Using a pastry brush, coat strips with a thin layer of honey.
Sprinkle honey with a little cinnamon and nutmeg.
Take 8-10 apple slices and lay them across upper half of pastry strip. Set one down first, then the rest over lapping in a row. (see pics)
Fold the bottom part of the exposed pastry up and over the bottom half of the apple slices.
Starting at one end of the pasty, gently roll the pastry and apples inward. (Be careful not to let apple slices slide out of pocket. Use your fingers to keep pastry in place.)
Roll until you have a coiled circle of pastry and apples.
Turn the apple end right side up, with the pastry as a base.
You should now have an apple rose.
Gently place the apple rose into a muffin well.
Repeat with remaining dough and apples.
Bake apples for 40-45 minutes, until pastry is cooked. (Rotate tray and loosely cover with aluminum foil halfway through to prevent apples from burning.)
Let apple roses cool in tray for 5-10 minutes before removing.
Sprinkle with powdered sugar and serve with ice cream!