Preparation

• When there are 30 minutes left before baking, preheat the oven to 200 ºC to ensure it is well-heated.
• Place the sugar in a pan over medium heat and let it cook without stirring until it starts to melt and change color.
• When the sugar begins to have a light golden color, add the cinnamon stick split in half to infuse it with aroma.
• Cook the sugar until it acquires a nice golden color, making sure it doesn’t become too dark to avoid a bitter taste.
• Remove the pan from the heat and add the butter cut into cubes, gently stirring to stop the caramel from cooking further.
• While still hot, pour the caramelized sugar into an oven-safe mold and spread it evenly to cover the entire bottom of the mold. Set aside.
• As the caramel cools, peel the apples, remove the cores, and cut them into quarters.
• Place the apple quarters at the bottom of the mold, on top of the caramel.
• Roll out the puff pastry sheet and cut it to fit the size of the mold.
• Place the puff pastry sheet over the apples and prick it several times with a fork to prevent excessive rising during baking.
• Bake at 200 ºC for about 15-20 minutes, or until the puff pastry is golden and crispy.
• Allow the pie to cool at room temperature for a few minutes, to make it easier to unmold.
• Carefully turn it over and unmold onto a serving plate, ensuring that the apple caramel does not remain in the mold.