Take a pastry brush and brush the cream cheese mixture along the length, from the middle to the top of the pastry strips. Then layer the apple slices on top of the cream cheese, allowing for a finger space on either side of the pastry, overlapping the apples slightly. The top of the apples should be peeking out at the top of the pastry. Fold the bottom of the pastry over the apples, pinch together the sides of the pastry and roll from one end to the other, making sure the apples stay in place and tuck the end of the pastry into the folds of the rolled pastry. It should now resemble a rose.