Vegan Caramel Apple Doughnuts

Preheat the oven to 180°C fan and line 2 baking trays with greaseproof paper.

Unroll the puff pastry sheets and use a rolling pin to roll them flat to remove any creases.

Using a pizza cutter or knife, cut the pastry into strips approximately 1/2 inch thick and use any leftover pastry to cut out leaf shapes with cookie cutters or fondant presses, then set aside.

In a bowl, mix together the sugar and ground cinnamon and stir to combine.

Wash the apples, cut them into thick slices, and use the end of a piping tip or apple corer to remove a circle from the middle, then coat the apple shapes in the cinnamon sugar.

Wrap the pastry strips around each apple slice until fully covered, using dairy-free milk to help them stick.

Brush the tops with dairy-free milk, add the leaf decorations if desired, and sprinkle with more cinnamon sugar.

Place the pastries on the lined baking trays, ensuring they have room to spread, and bake in the middle of the preheated oven for 12-15 minutes or until puffed up, flaky, and golden brown.

After baking, remove from the oven and let the pastries cool on the tray before transferring them to a wire rack to cool fully using a spatula.

Once cooled, serve with a drizzle of vegan caramel sauce.