Puff pastry with apple-caramel filling

Ingredients:

• 2 apples, peeled and thinly sliced ​​(such as Granny Smith)
• 1/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/3 cup toffee pieces
• 1 sheet puff pastry (250 g), defrosted in the refrigerator
• 1 egg, beaten with 2 tbsp water, for greasing
• Fine sugar, for sprinkling

Preparation:

1. Preheat oven to 200°C and line a baking tray with baking paper.
2. Toss apples with brown sugar, cinnamon and toffee pieces.
3. Place a sheet of puff pastry on a lightly floured work surface and roll it out (if necessary) into a 25cm square. Cut out a 10x25cm rectangle, place it on the prepared baking sheet, and brush with egg wash. Cut out a second rectangle measuring 11x25cm and refrigerate to keep it cold. Cut the remaining dough into 1cm-wide strips. Place the strips on the edges of the puff pastry base, trimming them if necessary, and brush with egg wash (this should create a frame with the filling in the middle). Place the apples in the center.
4. Remove the top of the dough from the refrigerator and make slits in it at 1 cm intervals. Place it on top of the apples, brush with the egg mixture, and sprinkle with caster sugar. Bake the puff pastry for 10 minutes at 200°C (400°F), then reduce the oven temperature to 190°C (375°F) and bake for another 20-25 minutes, until golden brown. Serve the puff pastry warm or at room temperature.
   
   Recipe apples in puff pastry.