Heat oven to 200C

Mix the almond meal, icing sugar, almond essence and corn syrup in a bowl. Separate the egg and add the egg white to the mix (reserve the egg yolk for another step) and mix well forming a marzipan style paste.

Cut 6 x 13cm diameter circles from the sheet of puff pastry. You can use an upside down small bowl to cut around.

Peel the apples and using an apple corer, core the apples. Cut in half. Fill the groove where the core came from on the flat side of the apple with the marzipan mixture. Line a flat baking tray with baking paper and place the pastry circles on the tray. Prick the centre are of the pastry with a fork. 

Place the marzipan filled half apples flat side down in the centre of each pastry circle. Brush the edges of the pastry with the lightly whisked egg yolk.

Place the tray in the centre of the hot oven and bake for 30 – 40 minutes until the pastry is golden brown and the apples are soft when a skewer is pushed into the centre. If the pastry edges start getting too brown, cover the pastries loosely with a piece of alfoil to prevent further browning. 

While the pastry is cooking, place the sugar and butter in a saucepan over a medium heat until the sugar and butter is melted. Once melted increase the heat and cook until a golden brown. As soon as it reaches this stage reduce the heat to medium add a small amount of cream stirring through, then gradually add the rest stirring constantly. Cook on low for another 10 minutes to thicken the sauce. Add the salt and remove from heat. The sauce will thicken slightly as it cools.

When pasties are cooked, remove from the oven and serve immediately with the caramel sauce poured of the apple in the centre. Serve with heavy cream or ice cream.