• 2 sheets frozen ready-rolled puff pastry, thawed
• 50g unsalted butter, softened
• ¼ cup firmly packed brown sugar
• ¼ cup crushed walnuts
• 2 apples, cored, peeled, thinly sliced
• 1 Tbsp pure icing sugar, to dust
• Extra icing sugar, to dust
• Thickened cream, to serve
• 1 cup white sugar
• ½ cup water
• ½ cup cream
To make caramel sauce, put sugar and water in a small saucepan over a high heat and stir until sugar dissolves. Bring to the boil, then reduce heat to medium and simmer, without stirring, for 15 minutes or until golden brown. Remove from heat and very carefully add cream, as toffee may splatter. Stir to combine, then set aside to cool.
Meanwhile, preheat oven to 180°C. Line 2 oven trays with baking paper. Cut two 15cm circles from each sheet of pastry to make 4 in total. Arrange on prepared trays.
Combine butter and brown sugar in a small bowl, then stir in walnuts. Spread 1 Tbsp of the walnut mixture onto each pastry round, leaving a 1cm border. Arrange apple slices in a fan pattern, sightly overlapping, and dust with icing sugar. Bake for 12-15 minutes or until pastry is golden and puffed.
Dust with extra icing sugar and drizzle with a little of the caramel sauce. Serve with remaining sauce and thickened cream on the side.