Apple Pie Croissants

Gather your ingredients and mix the ground cinnamon with sugar. Thaw the puff pastry at room temperature.

Whisk the egg with a fork. Lay out the dough; I ended up with three strips. There's no need to roll it out—use a pizza cutter to slice it into triangles.

Brush each triangle with the egg and generously sprinkle with the cinnamon sugar.

Slice the apple so that each half can be cut into thin wedges, at least 5 mm thick. Place 2–4 slices on each triangle (depending on the size of the dough).

Roll them up tightly. Brush the tops with egg and sprinkle each croissant again with cinnamon and sugar.

Line a baking sheet with parchment paper, arrange the croissants, and bake in a hot oven at 220°C (425°F) for 15–20 minutes.

Done! Use tongs to remove them from the baking sheet and let them cool.