Pre heat oven to 400F. Lightly grease 1 muffin tin. Have a second tin nearby to help with creating the pastry cups. Remove your cream cheese and puff pastry from the refrigerator and put them on the counter to come to room temperature.

Peel and chop the apples into small cubes.

Add the apples, water, maple syrup and cinnamon to a skillet and bring to a boil. Reduce to a simmer. Simmer the apples about 10 minutes until soft. You may need to add a little bit more water if the temperature of your pan is too high. Add 1 tbsp at a time.

Add the cornstarch and mix well until it's incorporated.

Remove the apples from the heat.

Using a rolling pin, gently roll out the puff pastry.

Fit the puff pastry over the muffin tin. There should be about ½'' or more of puff pastry outside of the cup borders.

Using the second muffin tin, line them up and gently push down on the dough to make cups.

Mix your cream cheese with ground cinnamon and sugar. Add about 1 tsp of the mixture to each cup.

Add about 1 tbsp of the apples to each cup. Make sure you fill up the cups. The filling is going to shrink down and you want the bundles to be full of apples.

Use a knife or pizza cutter to slice the pastry into 12 squares.

Make the bundles. Pull all 4 corners up of the dough on an individual cup and pinch them together and then twist the top to keep them closed.

Lightly brush each bundle with avocado oil and sprinkle a little bit of brown sugar on top of each one (optional).

Bake for 18-22 minutes until the bundles are golden brown.

Allow them to cool at least 10 minutes before removing from the pan.