French Apple Puffs

1. Thaw puff pastry
   
   
2. Preheat over to 220°C/425°F/gas 7.  Roll half of the pastry out to 36cm square using a rolling pin on a floured surface
   
   
3. Using a 17.5cm plate as a guide, cut out four rounds from the pastry square
   
   
4. Cut two apples in half, lengthways, remove the cores and peel.  Cut the apple halves lengthways into paper-thin slices
   
   
5. Place pastry rounds on a large baking sheet.  Top each pastry round with 1 tablespoon of biscuit crumbs and then with one-quarter of the apple slices
   
   
6. Brush the apple slices with some melted butter
   
   
7. Bake  the apple puffs for 15 minutes or until pastry is lightly browned and crisis and the apple slices are tender.  Transfer the apple puffs to wire racks using a fish slice
   
   
8. Heat the orange marmalade over a small heat until melted.  Brush over the apple slices while they are still hot
   
   
9. Repeat with the remaining ingredients to make four more puffs

To serve, sift icing sugar over apple slices.  Serve puffs warm with whipped cream