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Preheat oven to 350º. Thaw puff pastry according to instructions. Core the apples with an apple corer. I use this one. Next, peel the apple. Then slice into .5 inch rings like above in the photo. Use the apple core gadget to widen the hole in the apple to make the hole larger. Set aside.
Roll thawed puff pastry out and use a rolling pin to stretch the length of it out. Use a pizza cutter to make thin, long, ½ inch or thinner strips. Then gently wrap the apple rings with the puff pastry strips going through the hole of the apple ring, it's okay to stretch the dough a little bit as you go. You can pinch together extra strips as needed, just be sure most/all of the apple is wrapped tightly in the pastry strips.
Mix the cinnamon/sugar together well. Place apple pastries on a parchment lined cooking sheets. Brush the wrapped apple rings with egg whites.
Dip or sprinkle on cinnamon sugar generously. Bake for about 25-30 minutes or until puff pastry is nice and browned, cooked all the way through. Let the pastries cool a bit and drizzle optional icing or enjoy as is!