In a large bowl sift the flour and salt. Add butter to the flour, using a fork, mix until crumbs are formed.

Add the water and mix until water is incorporated. Don’t overwork the dough as butter chunks need to remain visible. Wrap it with plastic wrap, and refrigerate for 20 minutes.

Onto a lightly floured work surface, roll the dough to a rectangle of about 15 cm X 45 cm. Fold the top third down to the center, then the bottom third up and over that. If necessary brush the excess flour. Turn it to the left or right and roll out again to three times the length. Repeat the rolling and folding for a total of 4 to 6 times. If the dough gets sticky during the process refrigerate for 30 minutes and continue.

Cover with plastic wrap and chill for at least 30 minutes before rolling to use

Preheat oven to 190 and line baking tray with parchment paper

In a small bowl mix sugar with cinnamon.

Onto a floured surface roll the dough into rectangle. Cut the dough into 6 pieces. Transfer the dough pieces on to prepared baking tray

Use a fork to prick the center of each pastry and brush with beaten egg.

Sprinkle some of the cinnamon sugar over the pastries and arrange apple slices into the center of each. Sprinkle some more cinnamon sugar on top of apples.

Bake for 20-25 minutes until puffed and golden.

Cool completely to a wire rack. Dust with powdered sugar before serving if desired.