Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Mix the sugar with the cinnamon in a shallow bowl.
Cut off both ends of the apples, then cut them into 1 cm thick rounds.
Using a small cookie cutter or round object, stamp out the middle of the slices, creating doughnut shaped rings.
Unroll the pastry and cut it into 1 cm thick strips, using a pizza cutter.
Dip the apple rings into the cinnamon sugar and coat them well on both sides.
Wrap each ring, through the holes, with the pastry strips until completely covered - you’ll need 2 or 3 strips per apple ring.
Cut out leaves and stems from the leftover dough if you want the doughnuts to look a bit like pumpkins and stick them on the doughnuts, using a little milk.
Put them on the baking sheet, brush them with plant-based milk then bake in the oven for 15-20 minutes, or until golden brown.
Let them cool for a couple of minutes, then dip them again in the cinnamon sugar and coat them well.
Serve them warm with caramel sauce or let them cool completely.