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 whole cloves.

Bring the wine mixture to a boil over medium-high heat, then reduce to a simmer. Cook for about 10-15 minutes until the liquid reduces by half and becomes syrupy. Remove the spices and set aside.

While the syrup reduces, peel, core, and thinly slice the apples. Toss them in a bowl with the lemon juice to keep them fresh.

Roll out the puff pastry slightly on a floured surface to smooth the creases, then transfer to the prepared baking sheet.

Use a sharp knife to score a 1-inch border around the edge of the pastry, being careful not to cut all the way through. This allows the crust to puff up around the fruit.

Arrange the apple slices in neat, overlapping rows inside the scored border.

Brush the apples with the melted butter and drizzle with half of the red wine syrup.

Bake for 20-25 minutes until the pastry edges are deep golden brown and the apples are tender.

Remove from the oven and immediately brush the apples with the remaining red wine syrup to create a glossy, deep red finish. Serve warm.