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Heat a medium-sized saucepan and add butter to it.
Let it melt and bubble.
Add chopped apple, brown sugar, cinnamon & vanilla extract.
Cook on medium heat until the apple is half cooked and tender about 7-8 minutes.
Add cornstarch mixed with water and stir.
Let it come to a boil then remove from heat.
Transfer to a heatproof container and let it cool to room temperature.
Lightly flour the rolling pin and the puff pastry dough.
Roll out puff pastry dough on a lightly floured surface ⅛ inch (3mm) thick. This thickness ensures the pastry is crisp and flaky while still being sturdy enough to hold the filling.
Keep the dough in a rectangle shape and cold during the process.
Cut out 12 discs that are 3 inches wide with the help of a cookie cutter and transfer them to a baking tray lined with baking paper.
Spoon the apple filling (2 tablespoons) on 6 discs leaving some space around the edges.
Brush milk around the edges and cover the top with the remaining 6 discs of dough.
Use a fork to press and seal the edges and make sure the edges are sealed.
Cut 3 tiny slits on the top with a knife for steam to escape.
Brush the tops lightly with maple syrup. Sprinkle turbinado sugar/cane sugar.
Bake in a preheated oven at 375℉ (190℃) for 15-17 minutes until they’re golden brown. Enjoy