Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

For the salted caramel, in a small pot add your sugar and water. Turn to medium heat and let simmer, without stirring, until the sugar begins to develop a golden-brown colour, anywhere from 5 – 10 minutes. Remove from heat, and very carefully whisk in unsalted butter and 35% cream. Return to heat just to bring to a boil, add salt and let cool slightly before serving.

Peel, core, and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice apples into small ½‑inch cubes.

 

In a skillet over medium heat, melt butter. Add apples, both sugars, cinnamon, nutmeg, salt. Cook for about 5 minutes, until the apples soften slightly.

 

In a bowl, combine lemon juice, vanilla and cornstarch and mix. Pour this mixture over the apples and cook for 2 more minutes or until thickened and glossy.

 

Transfer filling to a bowl and let cool to room temperature.

Preheat the oven to 400°F.

 

Unfold cold puff pastry on a lightly floured surface. Cut each sheet into 4 equal squares.

 

Spoon 2 – 3 tablespoons of apple filling onto one half of each square (leaving borders).

Brush edges with a little water. Fold each square diagonally to make a triangle, then press edges with a fork or crimp by hand to seal. Transfer to a baking sheet lined with parchment.

 

Cut 1 – 2 small slits on top for steam vents.

Brush tops with egg wash, then sprinkle with coarse sugar. 

Bake for 15 – 20 minutes or until puffy and golden brown. Serve with warm salted caramel sauce.