Apple galette with calvados syrup and fresh cream

1. Cut puff pastry into 8 cm squares and place on a baking sheet. Paint each square with egg wash and chill until needed.
2. Using a sharp knife, peel, halve and core apples, then carefully cut approximately six slits into the top of each apple. This is for effect and ensures that the apple is ready at the same time as the pastry when baking. Place apple slices onto pastry and put baking sheet in a preheated oven at 150 ºC. Bake until pastry has turned golden brown and apple is soft.
3. To make syrup, dissolve sugar in water in a saucepan. Boil until syrup is a light golden colour, remove from heat and carefully pour in apple juice. (Cover your hand with a tea towel to prevent burning yourself, as this process will splutter.) Add calvados or brandy. Whisk in butter. Reduce sauce if too thin – it should have a pouring consistency.
4. Place each galette on a plate and pour syrup over. Garnish with whipped cream.