Peel and dice your apples into ¼ to ½ inch dice.

In a medium pot or deep skillet, melt butter over medium heat. As it melts, keep swirling the butter over the heat until it is light brown in color and smells nutty, about 3 to 5 minutes.

Immediately add the diced apples and stir around in the brown butter. This will stop the butter from burning.

Add brown sugar, cinnamon, nutmeg, allspice, and salt. Stir to combine. Cook, stirring occasionally, for about 10-12 minutes until the apples have slightly softened.

Whisk 1 tablespoon of cornstarch with 2 tablespoons of maple syrup and pour into apple mixture. Simmer for another 1 to 2 minutes or until mixture has thickened. Add vanilla and stir in.

Spread on a small sheet pan to cool. When completely cool place in an airtight container in the refrigerator for up to a week. If making your apple croissants immediately, place the sheet pan of apples into the freezer while you prepare your puff pastry.

Preheat your oven to 400°F and spray 8 of the wells of a muffin pan with nonstick spray.

Unroll your puff pastry on a lightly floured surface and cut into 8 equal pieces. If using square sheets of puff pastry, cut each one into 6 pieces. Bonus: You’ll get a dozen baked apple croissants!

Place the puff pastry into the prepared pan, using your fingers, or the handle of a wooden spoon to press them to the bottom and sides.

Spoon maple apple filling into each one, filling them almost to the top. You may not use all the filling. Eat it with the spoon.

Brush to exposed pastry with a bit of milk, cream, or an egg wash composed of one egg whisked with one tablespoon of water. Sprinkle with some sparkly coarse sugar or granulated sugar.

Bake in your preheated oven for 20 to 25 minutes, or until golden brown and the apple filling is bubbling up out of the pastry. Allow to cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool at least 15 minutes before eating.