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Ingredients
- 1 bag Frozen puff pastry
- 100 grams Sugar
- 100 ml Water
- 1/2 large apple (roughly minced)
- 15 grams Butter
- 1 dash Cinnamon
- 5 ml Rum
Method
- Cut the puff pastry into round shapes (16 pieces) and cool in the refrigerator.
- On a sheet of parchment paper, draw 16 circles slightly smaller than the round puff pastry.
- To make the caramelized sugar, put the sugar and water in a pot and simmer until it's brown (deep caramel color).
- Pour the caramel inside the circles drawn on parchment sheet in Step 1.
- Chill in the refrigerator.
- Prepare the apple filling: Put the butter and apple in a pot and cook until tender.
- Add the cinnamon and rum and cook off the excess water.
- Put the apple filling on a piece of puff pastry and cover with another piece of puff pastry.
- (Do this for all 8 pairs of puff pastry.)
- Arrange the caramel on a sheet of parchment paper and place the sandwiched puff pastries on top.
- Bake in an oven preheated to 230C for about 15-20 minutes, and they're done.
