Using a sharp knife or pizza cutter, divide the pastry into three equal strips lengthwise.
Drain any excess liquid from the apple mixture before using. This prevents the pastry from becoming soggy during baking.
Distribute the spiced apple mixture evenly across each strip of pastry, leaving a 1cm (½ inch) border around all edges.
Working with one strip at a time, fold the long edges into the center, overlapping slightly, like folding a letter. Press gently to seal.
Cut each folded strip into 2-3 equal pieces, creating individual squares or rectangles.
Final Touches and Baking
Transfer the prepared pieces to the lined baking sheet, spacing them about 5cm (2 inches) apart to allow for expansion.
Whisk the egg with a teaspoon of water to create an egg wash. Brush each pastry thoroughly with the egg wash.
Generously sprinkle sliced almonds over each piece, followed by a light dusting of granulated sugar.
Bake for 20-25 minutes, or until the pastries are deeply golden brown and puffed. The bottom should be well-baked and crispy.
Expert Tips for Perfect Results
Ensure your puff pastry is properly thawed but still cold when working with it
Don’t skip draining the apple mixture – excess moisture is the enemy of crispy pastry
For the crispiest results, cool the pastries on a wire rack rather than the baking sheet
These are best enjoyed within 24 hours of baking
Storage and Make-Ahead Tips
Store completely cooled pastries in an airtight container at room temperature for up to 2 days. To refresh, warm in a 150°C (300°F) oven for 5 minutes before serving.
