• Defrost the puff pastry at least 40 minutes prior to assembling and preheat the oven to 390°F .

for the frangipane

• Sift the almond flour and confectioners sugar into a food processor (discarding any large clumps) and add in the egg white. Pulse until a smooth spreadable paste forms (should be of peanut butter consistency). Set aside until ready to assemble.

for the filling

• Stir together brown sugar, ground cinnamon and nutmeg in a small bowl. Set aside. In another medium sized bowl, place the sliced apples and toss with 3/4 of the sugar spiced mixture.

to assemble

• Place the puff pastry on a sheet of parchment paper with the short side facing you (portrait layout). Spread a thin layer of frangipane in the middle of the puff pastry, and leaving one inch of allowance on the top and bottom add the apple slices, slightly overlapping them in the center. Drizzle with 1/4 cup of caramel sauce.
• Using a pastry cutter or sharp knife, cut 2 triangles from the top and bottom, then cut 1/2 inch diagonal lines on either side of the puff pastry. Fold the top and bottom edges of the puff pastry over the apple slices then, starting from the top, fold the side pieces over the apples alternating from right to left making sure to lightly press the puff pastry ends overtop each other to adhere. 
• Once completely “braided”, brush with egg wash (combination of egg yolk + milk) and sprinkle with course sugar. 
• Bake for 20 minutes or until the top is a golden brown and the inside is slightly bubbling. 
• Serve hot with caramel sauce. Enjoy!