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Heat the oven to 200°C/180°C fan/gas 6 and line a baking tray with baking paper.
Peel and core the apple, then chop it into very small pieces.
Put the apple in a bowl and mix it with the brown sugar, cinnamon and plain flour.
Unroll the pastry, keeping it on its paper. Brush a little beaten egg along one of the long edges.
Spread the apple mixture evenly over the pastry, leaving a 2cm strip clear along the egg-brushed edge.
Starting from the opposite long edge, roll the pastry up fairly tightly into a long spiral. Finish with the join underneath.
Chill the roll for 10 minutes to make it easier to cut.
Slice it into 10–12 rounds and place them flat on the lined tray, leaving space between each one.
Brush the tops and edges with the remaining beaten egg and sprinkle with demerara sugar, if using.
Bake for 18–22 minutes, until puffed, crisp and golden.
Leave to cool on the tray for 5 minutes before moving to a wire rack.