Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small saucepan, combine the red wine, sugar, cinnamon stick, and fresh rosemary sprig.

Bring the wine mixture to a boil over medium-high heat, then reduce to a simmer and cook for 10-15 minutes until it reduces by half and becomes syrupy. Remove the rosemary and cinnamon stick.

While the syrup cools slightly, roll out the puff pastry and cut it into 6 equal rectangles or squares.

Score a border about 1/2 inch from the edge of each pastry square using a knife, being careful not to cut all the way through.

Arrange the thin apple slices in an overlapping pattern inside the borders of each pastry square.

Brush the edges of the pastry with the beaten egg wash.

Brush the apple slices generously with the melted butter, followed by half of the rosemary-red wine syrup.

Bake for 20-25 minutes, or until the pastry is puffed and golden brown and the apples are tender.

Remove from the oven and immediately brush the warm apples with the remaining red wine syrup (and apricot jam if using) for a glossy finish. Serve warm.