Preheat your oven to 400°F (200°C).

In a shallow dish, mix the granulated sugar, corn starch, apple pie spice, and salt.

Roll out the puff pastry and cut it into four 6-inch rectangles.

Coat each apple in the sugar mixture, then place it in the center of each pastry rectangle.

Insert three caramel candies into the hollow of each apple.

Wrap the puff pastry around each apple, sealing the seams tightly.

Whisk eggs with a splash of water and brush the wrapped pastries with the egg wash.

Sprinkle Demerara sugar over each wrapped pastry.

Freeze the pastries for 15-20 minutes.

Bake the pastries for 25 minutes until golden brown.

Let the pastries cool for 10 minutes and drizzle with salted caramel before serving.