Prepare the Apple Pie Filling: Place the peeled and diced apples into a pot. Add granulated sugar, cinnamon, and lemon juice. Heat over medium heat, stirring occasionally until the apples release their juice and become soft. This should take about 10 minutes. Once softened and most of the liquid has evaporated, transfer the filling to a tray to cool completely.

Prepare the Puff Pastry: Roll out the thawed puff pastry sheets to rectangles of about 10 x 14 cm. Chill the rolled pastry in the refrigerator for 30 minutes. Divide the apple filling into 8 equal portions and place each portion onto the prepared puff pastry rectangles. Brush the edges of the puff pastry with water and fold over, pressing to seal the edges. Place the filled pastry in the freezer for a few minutes until slightly firm.

Cut Out the Pastries: Using a chrysanthemum cutter (98mm), cut out each pastry to achieve a clean shape. If the cutter sticks, try using a toothpick or skewer to assist in releasing the pastry.

Decorate and Bake: Turn the pastry over and brush with the egg wash on a flat surface. Chill in the refrigerator for another 30 minutes to dry. Using a knife, gently score leaf patterns on top of each pastry, and make a few air holes with a bamboo skewer. Preheat your oven to 200℃ and bake for about 25 minutes or until golden.

Prepare the Syrup for Glazing: While the pastry is baking, heat the granulated sugar and water over medium heat until it forms a light syrup.

Finishing: Once the pastries are out of the oven, immediately brush them with the prepared syrup for a beautiful glossy finish.