Baked apples in puff pastry recipe

Remove the core from the apples with an apple corer and fill them with jam.

Spread the pastry 2 to 3mm thick.

Wrap it around the apples.

Brown them.

Leave them in the fridge for 25min.

Brown the apples again.

Sprinkle them with brown sugar and cook 20min at 180°C.

Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.