Prepare the apples:
Preheat your oven to 180°C (350°F).
Core 4 medium apples, removing the seeds but keeping them whole.
Melt 20g butter in a small saucepan over a medium heat. Add 30g brown sugar and 10g cinnamon, cook until bubbling, then leave to cool slightly.
Wrap the apples in puff pastry:
Roll out 200g puff pastry on a floured surface to a thickness of 0.6cm. Cut into 4 squares.
Place each apple in the centre of a square of puff pastry, spoon a little of the butter-cinnamon mixture into the apple and wrap the pastry around it, sealing the edges. Place on a baking tray lined with baking paper.
Bake the apples:
Bake in the preheated oven for 25-30 minutes or until the pastry is golden and the apples are tender. Cover loosely with foil if necessary to prevent them from browning too much.
Make the caramel sauce:
In a medium saucepan, combine 200g sugar, 100ml water and 7g salt. Cook over a medium heat until the sugar dissolves.
Increase the heat to medium-high, boil until the mixture turns amber, then remove from the heat and stir in 200ml whipping cream. Stir in 20ml lemon juice.
Make the cinnamon cream:
Whisk 300ml whipping cream with 80g icing sugar until soft peaks form. Stir in a pinch of cinnamon.
Serve:
Let the apples cool slightly, then arrange on dessert plates. Drizzle with warm caramel sauce and top with cinnamon cream.
Serving Suggestions
Serve warm with vanilla ice cream or a crisp green apple salad.
Enjoy with a cup of tea or coffee for a comforting dessert experience.
Garnish with extra cinnamon or a sprinkle of chopped walnuts for added texture.
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