5 tart tasting apples, peeled, cored and cut into small pieces.
Pomegranite molasses, thick real thick vanilla extract, brown sugar, puff pastry
Roll out the pastry and place on a baking tin. Fill with the apples, sprinkle with brown sugar and dribble the pomegranite and vanilla over. Cut little shapes of pastry with biscuit cutters to decorate and bake at 175° for 25°, or until pastry is golden.