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Cut the apple into round slices.
Remove the core using a round mold.
Prepare a mixture of cinnamon, maple syrup, vanilla, and orange juice, and brush it on top of the apple slices.
Cut the puff pastry into 1-2 cm strips and roll them around the apple slices.
Melt butter, mix in more cinnamon, and brush it on top of the pastry.
Sprinkle additional cinnamon and brown sugar on top.
Bake for 20 minutes or until golden at 180°C.
Once baked, let it rest for a bit and drizzle with caramel.
Store in an airtight container for up to 4 days.
In a medium jar, add the apple scraps and cover them with water.
Add 1 tbsp of sugar for each cup of water. For this IKEA jar, we used 3 cups of water and 3 tbsp of sugar.
Let it ferment for 3 weeks, then strain the apples.
Store the vinegar for up to one year.