Peel the green apples and cut them into small pieces. Melt the butter, add the apple pieces and sugar. Cut one vanilla pod in half (lengthwise), scrape out the seeds, then add these the apple sauce (together with the pod halves). Cook over a low heat for about 15 minutes. Discard the rod and push the apple pulp through a strainer. Set it aside.

Scrape out the seeds of the other vanilla pod and with it with the soft butter.

Roll out out the puff pastry a little, then use a flat plate to cut out 4x10 cm circular shapes. Arrange the circles on a baking sheet lined with parchment paper. Rest in the fridge for 10 minutes.

Meanwhile, set the oven to 200°C. Peel and core the red apples, cut them in half, then slice them into thin moon-like shapes.

Prick the pastry with a fork and spread some apple sauce on top. Cover the pastry circles with apple slices, overlapping each other, creating a fan-shape. Using a silicone brush, brush the apples with melted butter and scatter some sugar over them.

Bake for 10-12 minutes in the preheated oven until golden.

Serve warm or at room temperature.