Transfer the prepared pieces to the lined baking sheet, spacing them about 5cm (2 inches) apart to allow for expansion.
Whisk the egg with a teaspoon of water to create an egg wash. Brush each pastry thoroughly with the egg wash.
Generously sprinkle sliced almonds over each piece, followed by a light dusting of granulated sugar.
Bake for 20-25 minutes, or until the pastries are deeply golden brown and puffed. The bottom should be well-baked and crispy.
Expert Tips for Perfect Results
Ensure your puff pastry is properly thawed but still cold when working with it
Don’t skip draining the apple mixture – excess moisture is the enemy of crispy pastry
For the crispiest results, cool the pastries on a wire rack rather than the baking sheet
These are best enjoyed within 24 hours of baking
Storage and Make-Ahead Tips
Store completely cooled pastries in an airtight container at room temperature for up to 2 days. To refresh, warm in a 150°C (300°F) oven for 5 minutes before serving.
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