Ingredients:

  • 2 lbs Granny Smith apples, peeled and finely diced
  • 1/2 cup unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine sea salt
  • 1 package (17.25 oz) frozen puff pastry, thawed
  • 1 large egg, beaten
  • 2 tbsp salted caramel sauce

Instructions:

  1. Melt the butter in a skillet over medium-high heat.
  2. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt to the skillet. Stir frequently for 8–10 minutes until the sugar dissolves into a mahogany-colored syrup and the apples are tender but not disintegrated.
  3. Stir in the lemon juice at the final moment to brighten the flavor, then remove from heat to cool slightly.
  4. Preheat your oven to 400°F (200°C).
  5. Roll out the puff pastry sheets on a lightly floured surface. Use a circular cutter to create circles slightly larger than the muffin tin holes.
  6. Press each pastry circle into the bottom and up the sides of a muffin tin, leaving a slight overhang.
  7. Spoon approximately 2 tbsp of the cooled apple filling into each pastry shell.
  8. Gently fold the overhanging edges of the dough toward the center to create a rustic border.
  9. Brush the exposed pastry edges with the beaten egg wash.
  10. Bake for 15–18 minutes until the crust is golden brown and the filling is bubbly.
  11. Drizzle with salted caramel sauce and garnish with optional flaky sea salt before serving.