Peel the apples and grate them in a bowl. Add the sugar and cinnamon and mix until you get a fragrant composition.
Roll out the puff pastry on a work surface, in a rectangular shape, 3–4 mm thick.
Spread the apple filling evenly, leaving about 1 cm at the edges, so that the composition does not flow.
Roll the dough tightly and cut it into rounds about 2 cm thick.
Place the rounds on a tray lined with baking paper.
Brush them with beaten egg and bake in a preheated oven at 180 °C for 25–30 minutes, until golden.
Let them cool slightly and sprinkle with powdered sugar before serving.
Tip:
For extra flavor, you can add chopped nuts, raisins or a little vanilla sugar to the apples.
