1. Preheat the oven to 180°C. Core the apples and cut in half, then slice into thin slices using a mandolin or a very sharp knife.
2. Place the apples in a bowl and fill with water and the lemon juice. Microwave for 2 minutes to make the apple slices soft and easy to bend without breaking. Cool and dry apples before use.
3. Place jam in a heat proof bowl and microwave for 2 minutes to warm it. Add sugar, cinnamon, cloves and and stir. Set aside
4. Take 12 sheets of pastry and cut lengthways into 6 strips, approx 5cm by 25cm wide (the length will depend on the size of your phyllo)
5. Cover the pastry with a slightly damp cloth
6. Take half of one stack of phyllo strips (6 layers) and brush in between each layer with melted butter
7. Brush the top layer with the sweet sauce and sprinkle with chopped almonds
8. Arrange 10 apple slices lengthwise along the top edge of the pastry in a straight line, overlapping each other, with the rounded edge of the apple slices peeking over the top of the pastry.
9. Fold the bottom half of the pastry strip over the apples just over half way up the apple slices and press gently to adhere.
10. Roll the dough from left to right to create a rose. Brush the sides with a beaten egg yolk. Place on baking tray lined with baking paper and repeat with the rest of the strips and the other half of the pastry.
11. Place a piece of small foil over each rose to protect from burning while baking. Bake for 15-20 minutes until golden and the pastry is crispy.
12. Remove from oven and drizzle each with the rest of the warmed sweet sauce mixture as it comes from the oven and sprinkle with nuts. Enjoy hot or cold.