Apple pastries with sultanas, pine nuts, cinnamon and custard

A wonderfully simple dessert. Make and eat soon because puff pastry tends to become damp.
INGREDIENTS
1 RECTANGULAR PUFF PASTRY SHEET, OR HOMEMADE IF TIME AND SKILL ALLOW; RECIPE ON BLOG
1 LARGE APPLE
50 G SULTANAS
50 G PINE NUTS
1 TEASPOON CINNAMON
2 TABLESPOONS BROWN SUGAR
HALF A LEMON, JUICE AND ZEST
ICING SUGAR
CUSTARD
See blog recipe.
I peel and dice an apple, cook with 2 tablespoons sugar, lemon juice and zest, cinnamon and pine nuts for 5 minutes, keeping crisp.I unroll pastry.
I halve lengthways and divide into three widthways.I halve each piece to make 12 small rectangles, spaced on a tray.I prick with a fork.I dust pastry with icing sugar.I cover with parchment and another tray and bake at 200°C for about 20 minutes to prevent puffing.I remove the upper tray. Pastry should be golden; bake longer uncovered if needed. I put custard in a piping bag.I pipe custard onto pastry.I add a spoonful of apple mixture.I top with another pastry piece.I add more custard and apple, then dust with cinnamon and icing sugar.