Unroll the puff pastry dough (leave the paper underneath) and cut it into six squares. Fold the four edges of every square towards the middle and gently press together to create a pastry shell. Pierce the dough inside the edges with a fork. Place the squares on a baking tray and bake in the oven for about 10 minutes at 200°C.
While the dough is baking, peel the apples, halve them, remove the core, and slice them thinly.
Whisk the Planet of Plants Natur Spread, add the sugar and cinnamon, then stir well. Mix the agave syrup and plant-based milk to brush over the dough. Roughly chop the almonds.
Fill the centre of the half-baked dough with the apple purée and arrange the apple slices on top. Add the spread mixed with cinnamon and sugar over the apples and sprinkle with almonds. Brush the edges of the dough with agave syrup mixed with the plant-based milk.
Put the pastries back in the oven and bake for another 20 minutes, or until golden.
