Preheat oven to 180°C fan and line 2 baking trays with grease proof paper.

Un-roll the puff pastry sheets and use a rolling pin to roll them flat to remove any creases in the pastry.

Using a pizza cutter or knife, cut out strips of the pastry until approximately 1/2 inch thick. With any left over pastry, use leaf cookie cutters / fondant presses to chomp out some leaf shapes. Set the pastry aside.

In a bowl, mix together the sugar and ground cinnamon. Stir to combine.

Wash the apples then cut each apple into thick slices. Use the end of a piping tip or apple corer to chomp out a circle in the middle. Coat the apple ‘doughnut’ shape in the cinnamon sugar.

Wrap the pastry strips around each apple slice until the apple is fully covered, using milk to help stick.

Brush the tops with some dairy-free milk, stick on the leaf decorations (optional), and sprinkle some more cinnamon sugar on top.

Place the pastries on a lined baking trays. As the pastry will puff up, make sure the pastries have some room to spread out on the trays. Bake in the middle of the pre-heated oven for 12-15 minutes or until puffed up, flakey and golden brown in colour. Once baked, remove from the oven and allow the pastries to cool on the tray before using a spatula to lift them off the tray and on to a wire rack to cool fully.

Once cool and ready to eat, serve with a drizzle of vegan caramel sauce.