Ingredients :

• Puff pastry — Keep it cold, take it out of the fridge just when you’re ready to use it. Store-bought brands work great — no need to make it from scratch. Opt for an all-butter pastry if you can find one: the difference in taste is real, and the layers puff up better.
• Apples — Golden Delicious or Gala both hold up well during cooking without turning into mush. Avoid Granny Smith — they’re too acidic and fight against the sugar. Two to three medium apples are plenty for six pastries.
• Butter — Salted butter is preferred: it subtly highlights the filling without needing separate salt. Twenty grams is very little — it’s just to coat the apples and start the caramelization.
• Cinnamon — Technically optional. Honestly, it makes all the difference. One leveled teaspoon, finely ground, added at the end of the apple cooking so the heat doesn’t burn the flavor.