Cut the apples into roughly chopped cubes. Put them in a pot with the sugar and cinnamon without water and cook for 10-15 minutes with the juice released by the apples and the liquefied sugar. There will be enough juice, which you can thicken with a little cornstarch if desired. If not, simply transfer the apple pieces dry to a plate using a slotted spoon. Let them cool a bit, then start filling the pastry sheets as follows.

Unroll the puff pastry sheet with the narrow side facing you. Place the filling along it, leaving a 2-inch gap at the front.

Fold this gap over the filling and make another wrap like a roll, and where you stop, cut the sheet with a sharp knife.

Transfer the filled roll to a baking sheet lined with parchment paper (you can pinch the ends to prevent the filling from falling out).

On the baking sheet, cut the roll into 4 pieces (or as many as you prefer depending on the size you like) and then make slits across the top.

Repeat the same process.

And make a second roll.

With this method, each puff pastry sheet will yield 3 rolls and each roll will make 4 apple pastries, which means that in total, 1 package of puff pastry makes 24 apple pastries.

Bake at 400°F (200°C) with fan for about 20 minutes. Dust with powdered sugar and cinnamon and enjoy warm or cooler.