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.