- 1 1/2 sheets puff pastry
- 4 tablespoons unsalted butter (56 g), melted, plus extra for the pan
- 12 g granulated sugar
- 3 apples, cored and thinly sliced
- 1/2 teaspoon ground cinnamon
- 27 g brown sugar
- 15 ml fresh lemon juice
- Heavy cream or ice cream, for serving (optional)
- Preheat the oven to 180°C - Butter six 1-cup-capacity buttered muffin tins
- Brush the tops of the puff pastry sheets with the 4 tablespoons butter. Cut the sheets into a total of 6 pieces.
- Press 1 piece puff pastry into each muffin cup. You want the pastry to just peep up out of the muffin cups. Trim and discard any excess pastry.
- Sprinkle the puff pastry with the granulated sugar.
- In a bowl, combine the apples, cinnamon, brown sugar, and lemon juice and toss to coat. Divide the mixture evenly among the puff pastry cups, nestling the apples among the pastry to create a swirling look.
- Bake directly on the oven rack for 20 to 30 minutes, until the apples are tender and the pastry is golden and crisp.
