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Yes, but slice them very thin so they bend without cracking when you roll the strips. Fresh apricots hold more moisture than drained canned halves, so pat the slices dry to keep the puff pastry from turning soggy underneath. They may also need the full 25 minutes to bake through.

Usually the strip was rolled too loosely, so the puff pastry pushed itself open as it rose. Roll gently but snugly from end to end, and press the final edge against the side of the rose to seal it. Setting each rose into a paper muffin liner also keeps the shape upright while it bakes.

You can shape the roses in their liners a few hours ahead and keep them chilled until baking. Cold puff pastry actually holds its shape better in the oven. Brush the visible edges with egg yolk only right before baking, and dust with powdered sugar after they have cooled completely.

Keep them loosely covered at room temperature rather than in an airtight box, so the pastry does not soften from the fruit's moisture. They are best on the day they are baked. To refresh them, warm them briefly in the oven and dust with fresh powdered sugar, since the first dusting will have melted in.

Any smooth jam works as the thin binding layer - peach, apricot-free marmalade, or a fine plum spread. Avoid jams with large fruit pieces, as they make the strip lumpy and the rose harder to roll evenly. Keep the layer thin either way, since too much jam leaks out and sticks the roses to the liners.