Spray a round cake or tart tin with non-stick spray. (around 30cm cake tin)
Sprinkle on the sugar and then drizzle on the syrup, add sprinkles of salt and cinnamon.
Layer the apples neatly and tightly knitted together, roll out the puff pastry over the tin tug in the edge, and slice off too much of the excess puff pastry.
Brush with a bit of butter sprinkle sugar and bake for about 30-35 minutes until golden and crispy on top.
Remove to cool and then flip over onto a plate, gently remove the tin, and serve the galette with ice cream and whipped coconut cream.
