1. In a saucepan, combine sliced apples, espresso, brown sugar, and cinnamon. Simmer over medium heat for 5–7 minutes until apples are just tender. Remove from heat and cool.

2. In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Set aside.

3. Roll out puff pastry on a lightly floured surface. Cut into rounds using a cookie cutter. Score a smaller circle inside each round.

4. Place pastry rounds on a parchment-lined baking sheet. Spoon cream cheese mixture into the center, then top with espresso-poached apple slices.

5. Brush the pastry edges with beaten egg.

6. Bake at 400°F (200°C) for 18–22 minutes or until golden and puffed.

7. Cool slightly on a wire rack. Drizzle with caramel and sprinkle with pearl sugar or nuts if using.

8. Serve warm or at room temperature.