1. Heat the oven to 180°C, fan forced.
2. In a bowl, combine the finely diced prunes and sultanas, orange zest, finely chopped milk chocolate, and cinnamon.
3. Peel and core the apples and fill their cavities with the combined mixture.
4. On a lightly floured workbench, roll the puff pastry to approximately 3mm in thickness.
5. Cut the pastry into squares, 120mm x 120mm in size.
6. Wrap the prepared apples in the pastry squares and place onto a lined baking tray.
7. In a bowl, combine the egg and salt, then brush it over the surface of the pastry.
8. Sprinkle the pastry covered apples with demerara sugar and top with a cube of butter.
9. Bake in the preheated oven for 35 minutes.
10. Serve with a scoop of dollop cream.

Note: Best served hot, but can also be eaten cold.