Ingredients:

  • 300g Granny Smith apples, peeled and finely diced
  • 28g unsalted butter
  • 50g light brown sugar
  • 2.6g ground cinnamon
  • 8g cornstarch
  • 15ml water
  • 1g salt
  • 480g frozen puff pastry, thawed but chilled
  • 120ml salted caramel sauce
  • 50g egg
  • 15ml water
  • 15g sanding sugar

Instructions:

  1. Melt the butter in a saucepan over medium heat. Add the diced apples, brown sugar, and cinnamon.
  2. Sauté for 5–7 minutes until the apples are tender and the mixture smells nutty and fragrant.
  3. Stir in the cornstarch slurry (cornstarch mixed with water) and salt. Stir constantly for 1 minute until the sauce becomes a thick, velvety glaze.
  4. Remove the filling from heat and let it cool for at least 10 minutes to prevent the pastry from melting.
  5. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  6. Roll out the chilled puff pastry on a lightly floured surface and cut into 16 equal squares (approximately 3x3 inches).
  7. Place 1 heaping tablespoon of the cooled apple filling in the center of each square.
  8. Dollop 1 teaspoon of salted caramel sauce directly on top of the apple filling.
  9. Brush the edges of the square with egg wash (beaten egg and water), fold the dough over the filling, and seal the edges using a fork to crimp.
  10. Sprinkle the tops with sanding sugar and bake for 25 minutes or until the crust is golden brown and shattering.