Peel, core, and chop the apples into small, even pieces.

In a medium skillet, melt the butter over medium heat. Add the chopped apples, sugar, and a pinch of cinnamon.

Cook the apples for about 5 minutes, stirring occasionally, until they are tender and slightly caramelized. Remove from heat and let cool.

Preheat your oven to 200°C (400°F).

On a lightly floured surface, roll out the puff pastry to a thin rectangle. Cut the pastry into squares or rectangles, depending on your preference.

Spoon a generous amount of the apple filling onto the center of each pastry square.

Fold the corners of each pastry square over the filling to create a neat parcel. Press the edges to seal. Alternatively, you can fold the pastry over the filling to create a turnover shape.

Place the assembled pastries on a baking sheet lined with parchment paper.

Brush the tops of the pastries with the egg wash (egg yolk mixed with milk) to give them a golden color.

Spread a thin layer of apricot jam over the top of each pastry.

Sprinkle with sliced almonds for added crunch and flavor.

Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and puffed up.

Remove from the oven and let cool slightly before serving.