I just diced up some apples, cooked them down with some Biscoff, rolled them up in some puff pastry, and baked them until they were puffy and delicious. Then I drizzled on more Biscoff, because let's get real. You can never have too much cookie spread in your life, am I right?
Preheat oven to 400 degrees. Spray 8 cavities in a muffin tin with non-stick cooking spray.
Peel and dice the apple into small chunks.
Heat a skillet over medium heat and melt the butter in the skillet. Add the apples, cinnamon, and salt to the pan and stir to combine. Cook the apples for 2 minutes. Drop in 1/4 cup of the Biscoff Spread and stir to coat the apples. Remove from the heat.
Lay out your thawed puff pastry on a floured work surface. Dump the apples into the center of the pastry and spread them to the edges.
Roll the pastry up like you're making cinnamon rolls. Slice with a sharp knife into 8 equal sized pieces.
Place one roll in each muffin cavity.
Bake for 14-16 minutes or until golden brown. Keep a close eye on them as they can burn quickly in such a hot oven.
Let sit in the pan for 5 minutes before removing.
Add the remaining 1/4 cup of Biscoff Spread to the skillet you used to cook the apples. Heat over very low heat until the spread has just melted enough to drizzle over the pinwheels.