Step 1

Preheat the oven to 375 degrees F. Line a baking sheet with parchment and spray with nonstick cooking spray.

Step 2

Whisk together the egg and 1 tablespoon water in a small bowl and set aside.

Step 3

Slice the apples crosswise into 1/4-inch-thick rounds so that each has a hole in the middle. Use a 1-inch round cutter or the back of a piping tip to cut the cored-out hole so it’s large enough to wrap the pastry through. Gently combine the apples, honey, cinnamon and lemon juice in a medium bowl.

Step 4

Lay the puff pastry out on a cutting board. Using a pizza cutter or chef’s knife, slice into 1/4-inch-wide ribbons.

Step 5

Wrap two to three strips of puff pastry around each apple slice, threading them through the hole in the center (see Cook’s Note). Lay the apples out in an even layer on the prepared baking sheet. Brush the tops with the juices left in the bowl, then brush with the egg wash. Sprinkle the apples evenly with the turbinado sugar.

Step 6

Bake the apples until the pastry is puffed and golden brown and the apples are tender, 20 to 25 minutes, rotating the baking sheet halfway through baking. Let cool to room temperature and serve. Can be refrigerated in an airtight container for up to 1 day.