Preheat the oven to 200 ° C fan-assisted air. Line a baking sheet with parchment paper and set aside.
Wash, peel, core and cut the apples into small cubes. Take the puff pastry out of the foil and place it on the work surface.
Melt the butter in a small saucepan. Mix the sugar and cinnamon together in a small bowl.
Now brush a puff pastry with butter and distribute half of the sugar-cinnamon mixture evenly on top. The apple pieces are also distributed evenly. Now the second puff pastry is evenly placed on top, coated with the liquid butter and sprinkled with the sugar-cinnamon mixture. In a further step, carefully roll up the dough on the longer side, making sure that the edge is at the bottom so that it is easier to cut.
Cut trapezoids with a sharp knife, place the longer side on the baking sheet and use a wooden spoon to press a hollow into it so that the typical Franzbrötchen shape is created. The number of Franzbrötchen varies and depends on how big you cut the trapezoids.
It is best to leave about 4 cm space on the baking sheet between each Franzbrötchen, as they will still rise. After about 25 minutes of baking time, the Franzbrötchen are ready and taste wonderfully cinnamon after a short cooling time and are by no means too dry.
Instead of apples, you can also use other fruit or replace the fruit with baking chocolate chips.
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