Prepare the apple filling: In a medium saucepan, combine the finely diced apples, granulated sugar (50g / 1/4 cup), brown sugar, ground cinnamon, ground nutmeg, lemon juice, and butter. Stir everything together until well combined.

Cook the apple filling: Place the saucepan over medium heat. Cook, stirring occasionally, for about 5-8 minutes, or until the apples have softened slightly and the mixture has thickened into a syrupy consistency. Be careful not to overcook the apples into mush. Remove from heat and let the filling cool completely. This step is crucial to prevent the puff pastry from becoming soggy.

Prepare the puff pastry: Lightly flour a clean work surface. Unfold one sheet of thawed puff pastry. If your pastry is in a block, gently roll it out to a rectangle approximately 25cm x 30cm (10 x 12 inches). Repeat with the second sheet of puff pastry.

Assemble the twists: Spread half of the cooled apple filling evenly over one sheet of puff pastry, leaving a small border of about 1cm (1/2 inch) along the edges. This border will help seal the filling inside.

Layer the pastry: Carefully place the second sheet of puff pastry over the apple-filled sheet. Gently press down around the edges to seal. Trim any uneven edges to create a neat rectangle.

Cut the pastry: Using a sharp knife or a pizza cutter, cut the layered pastry into 12 equal strips, approximately 2.5cm (1 inch) wide. You should have 6 strips from each half of the pastry rectangle.

Twist the pastry: Gently pick up each strip. Holding one end, twist the strip several times to create a spiral shape. Be careful not to twist too tightly, as this can break the pastry layers.

Arrange on baking sheet: Line two baking sheets with parchment paper. Place the twisted pastry strips onto the prepared baking sheets, leaving some space between them to allow for expansion during baking.

Egg wash and sugar sprinkle: Brush the tops of the pastry twists evenly with the beaten egg wash. This will give them a beautiful golden-brown color and shine. Sprinkle the tops generously with the remaining 2 tablespoons (25g) of granulated sugar.

Bake the twists: Preheat your oven to 200°C (400°F). Bake the pastry twists for 15-20 minutes, or until they are puffed up, golden brown, and the filling is bubbly. Keep an eye on them as puff pastry can brown quickly.

Cool and serve: Remove the baking sheets from the oven. Let the Cinnamon Apple Puff Pastry Twists cool on the baking sheets for a few minutes before transferring them to a wire rack to cool further. Serve warm or at room temperature.