Preheat the oven to 190°C.
Prepare the apple filling:
Peel the apples and cut them into thin slices.
Cook the apples in a pan with the sugar and lemon juice for about 5 minutes, until soft. Let them cool.
Prepare the parcels:
Cut the puff pastry into rectangles of about 10×15 cm.
Place two ladyfingers on each rectangle and brush the biscuits with a little beaten egg.
Pour a spoonful of apricot jam over the ladyfingers and place a few apple slices on top.
Form the parcels:
Fold the dough from the two long sides and connect the corners.
Fold the edges of the short side down to form a tight parcel.
Cooking:
Spread the parcels out onto a baking sheet lined with baking paper.
Brush the surface with the beaten egg to ensure even browning.
Bake in the oven for approximately 25 minutes, or until the parcels are golden brown.
Decoration:
Once cooked and slightly cooled, dust the parcels with icing sugar before serving.
These puff pastry and apple ladyfingers parcels are ready to be enjoyed warm or at room temperature.