Peel, core and cut apples into halves. Try to keep them even in size. This helps them cook evenly and gives a neat final look.

Place sugar in an oven-safe pan over medium heat. Let it melt slowly without stirring. Swirl gently until it turns golden brown and smooth.

Add butter carefully to the caramel. Stir gently until melted. Add vanilla extract and cinnamon. This creates a rich and flavorful caramel base.

Place apple halves into the caramel, cut side up. Arrange tightly in the pan. Cook for 8–10 minutes until apples soften slightly and absorb caramel flavor.

Roll out puff pastry slightly if needed. Cut it to fit the pan size. The pastry should cover the apples completely and tuck inside the edges.

Place pastry over apples. Tuck edges inside the pan carefully. Make small holes on top to let steam escape while baking.

Preheat oven to 200°C. Place the pan in the oven. Bake for 20–25 minutes until pastry turns golden and crisp on top.

Remove from oven and let cool for 5 minutes. Place a plate over the pan and flip carefully. Serve warm for best taste and texture.