1.5 tablespoons butter

2 apples, peeled, cored and thinly sliced

3 tablespoons sugar

0.5 teaspoons cinnamon 

2 sheets puff pastry

Melted butter

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.