Prepare the sauce: wash, core, peel and dice the 2 apples, sprinkle them with a little lemon juice (so they will not blacken). Put them in a saucepan, slowly cover them with the apple juice, add the vanilla pod (split lengthwise) and boil. Cover and cook until the apples are soft. Let them cool, then take out the vanilla and whisk the mixture with a hand-held blender until you obtain a dense velvety cream.

Make the puff pastries: core the remaining apple, slice it into thin rondelles and sprinkle it with lemon juice. Cut the puff pastry into 10 squares and on each spread 1 or 2 tablespoons of apple sauce and add a Modì apple rondelle.  Sprinkle plenty of cane sugar. Bake at 200°C (392°F) until the pastries are golden brown and candied (approximately 12-15 minutes). Take out of the oven and dust them with a pinch of cinnamon.

Serve: with whipped cream or vanilla or chocolate ice cream.