1.5 tablespoons butter
2 apples, peeled, cored and thinly sliced
3 tablespoons sugar
0.5 teaspoons cinnamon
2 sheets puff pastry
Melt butter and cook apples with sugar and cinnamon until soft and slightly caramelised.
Cut pastry into four 13×25 rectangles.
Place 110g of apple mix on the bottom half of each pastry rectangle. Fold the top part down to cover filling and close by pressing a fork around the edges.
You should now have a sealed 13x13cm pocket.
Brush the tops with melted butter.
Cook in a sandwich toaster set to high for 8-10 mins.