Puff pastry apple slices

Preheat the oven to 200°C. Roll 1 x 400g roll of puff pastry out on a lightly floured work surface, slice it into rectangles, roughly 12cm x 8cm in size, and place them on a baking tray. Arrange tinned sliced pie apples (1 x 385g tin) in neat rows on top. Dot with butter and sprinkle generously with brown sugar.  Cook until the pastry is golden and crisp, about 30 minutes. Brush the slices with quince jelly or apricot jam and serve while still warm with fresh cream.