Preheat your oven to 375 degrees and prepare a parchment paper lined baking sheet. Set aside.

Wash, peel and cut your apples and set aside. Mix together the sugar + the cinnamon in a small bowl and set aside.

Working on a good non-stick surface, roll out your thawed puff pastry dough and cut one sheet into four, equal squares. Place your apples towards the lower corner and sprinkle on the cinnamon and sugar mixture.

Roll the bottom flap up, covering the apples and tuck under and then roll the top flap down and tuck under. Next, gently bend the two ends of the croissant slightly downwards.

Repeat until all of your croissants are finished. Brush on the egg wash and then top with more of the cinnamon/sugar mixture. Bake for 23-25 minutes, or until the croissants are golden brown. Remove from the oven and let cool for a few minutes.

Drizzle on some melted Nutella, serve with the fig preserves and devour immediately.