Use Honeycrisp apples for the best balance of sweetness and texture. Slice each apple into ½-inch thick rings, then remove the cores using an apple corer or a small knife. Set aside.
Tip: Keep the peel on for color and texture, but you can peel them if you prefer a softer bite.

Thaw your puff pastry sheet according to package instructions. Lightly dust your work surface with flour and slice the pastry into ⅓-inch thick strips.
Tip: Keep the pastry cold until you’re ready to wrap — chilled dough puffs up better and holds its shape.

In a bowl, combine the granulated sugar and cinnamon. Adjust the ratio to your sweetness or spice preference. Mix well and set aside.
Tip: Add a pinch of nutmeg for extra warmth.

Take one apple slice at a time and carefully wrap it with the puff pastry strips — start at the center and spiral outward until the entire ring is covered. Gently press the edges to seal.
Tip: Don’t stretch the pastry too tightly — it needs room to expand and puff during baking.

Dunk each wrapped apple ring in the cinnamon sugar mixture, ensuring all sides are evenly coated. Place the coated rings on a parchment-lined baking tray.

Bake at 400°F (200°C) for 18 minutes, or until golden brown and puffed. The sugar should caramelize slightly, creating a crisp, shiny coating.
Tip: Rotate the tray halfway through for even browning.

Serve warm, dusted lightly with extra cinnamon sugar if desired. These are perfect with coffee, tea, or even a scoop of vanilla ice cream.