Step 1

Preheat oven to 180°C fan and line 2 baking trays with grease proof paper.

Step 2

Un-roll the puff pastry sheets and use a rolling pin to roll them flat to remove any creases in the pastry.

Step 3

Using a pizza cutter or knife, cut out strips of the pastry until approximately 1/2 inch thick. With any left over pastry,  use leaf cookie cutters / fondant presses to chomp out some leaf shapes. Set the pastry aside.

Step 4

In a bowl, mix together the sugar and ground cinnamon. Stir to combine.

Step 5

Wash the apples then cut each apple into thick slices. Use the end of a piping tip or apple corer to chomp out a circle in the middle. Coat the apple ‘doughnut’ shape in the cinnamon sugar.

Step 6

Wrap the pastry strips around each apple slice until the apple is fully covered, using milk to help stick.

Step 7

Brush the tops with some dairy-free milk, stick on the leaf decorations (optional), and sprinkle some more cinnamon sugar on top.

Step 8

Place the pastries on a lined baking trays. As the pastry will puff up, make sure the pastries have some room to spread out on the trays. Bake in the middle of the pre-heated oven for 12-15 minutes or until puffed up, flakey and golden brown in colour. Once baked, remove from the oven and allow the pastries to cool on the tray before using a spatula to lift them off the tray and on to a wire rack to cool fully.

Step 9

Once cool and ready to eat, serve with a drizzle of vegan caramel sauce.