𝔸𝕡𝕡𝕝𝕖 𝕗𝕝𝕠𝕨𝕖𝕣

Chop the pecans finely using a knife or a suitable grinder.

Steam the apple slices for 10–15 minutes, then mix them with 1/2 tbsp cinnamon and 3 tbsp sugar until well combined.

Roll out the puff pastry on a flat surface with a rolling pin until it forms a rectangle about one finger thick.

Spread the apple mixture evenly over the puff pastry. Roll the pastry tightly into a log. Cut the roll into approximately 1-inch thick slices.

Line the muffin tin cups with parchment paper.

Spoon some caramel into each muffin cup.

Sprinkle the chopped pecans over the caramel in each cup.

Place the pastry slices on top of the caramel and pecans in each muffin cup.

Bake in a preheated oven at 200°C until the tops are golden brown.