Preheat the oven to 400 degrees.

Prepare a baking sheet (or two) with parchment paper.

Roll out the puff pastry and cut it into about four-inch squares. Place the squares about one inch apart on the prepared sheet(s).

Slice the apples into about 1/4-inch slices, and cut a hole out of the middle to remove the core. (There’s no need to peel them.)

Meanwhile, in a bowl, combine the brown sugar, lemon juice, cinnamon, ginger, nutmeg and cloves, and dip the apples in the mixture, coating them on all sides.

Place one coated apple slice in the middle of each puff pastry square, and fold the corners of the pastry up to the middle of the apple slice (you can cut some slits in the pastry to make it fancier, if you so desire).

Beat the egg in a small bowl, and brush each pastry with a liberal coating of egg. If you still have any liquid in the bowl from the sugar mixture, pour it evenly over the top of the prepared pastries.

Bake for 20 minutes or until the pastry is golden brown and the apples are softened.

Serve warm with some ice cream or a good cup of tea or coffee.