In a medium saucepan over medium heat, combine the chopped apples, sugar, cinnamon, vanilla extract, and water. Stir gently and cook for about 8-10 minutes until tender.

Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with non-stick spray or butter.

Thaw the puff pastry, then roll it out and cut into 12 equal squares. Fit the squares into the greased muffin cups.

Spoon the cooked apple mixture into each pastry shell, filling them about ¾ full.

Cut shapes from leftover puff pastry for decorative tops and place over filled shells, allowing steam gaps.

Beat an egg for the egg wash and brush it onto the tops of the pastries.

Bake for 18-20 minutes until golden brown. Keep an eye on them to avoid burning.

Allow to cool in the tin for 5 minutes before transferring to a wire rack.