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

In a medium saucepan over medium heat, combine the Chinon red wine, granulated sugar, and cinnamon stick, stirring until the sugar completely dissolves.

Add the sliced apples to the wine mixture and simmer gently for 5 to 7 minutes until they are slightly tender but still hold their shape.

Remove the apples with a slotted spoon and set them aside on a plate to cool; continue boiling the remaining wine liquid for 8 to 10 minutes until it reduces to a thick, syrupy glaze.

Roll out the thawed puff pastry sheet on a lightly floured surface and cut it into four equal squares, then transfer them to the prepared baking sheet.

Arrange the poached apple slices overlapping diagonally across each pastry square, leaving a half-inch border around the edges.

Brush the exposed pastry borders with the egg wash and drizzle the melted butter over the arranged apple slices.

Bake for 18 to 20 minutes until the pastry is puffed, crisp, and deep golden brown.

Mix the warm reduced wine syrup with the apricot preserves and gently brush this glaze over the hot apples before serving.