Peel, core and dice the apples into small chunks. Finely chop the onion and with a little low calorie oil add to a frying pan and saute until they become translucent. Add the chop apple and grated carrot to the frying pan and continue to cook until the apple begins to soften.
In a small bowl add the brown sugar, balsamic vinegar and 2tbsp of water (or red wine if you are feeling fancy) and mix together.
Pour this mixture over the apple mixture and continue to cook until the liquid reduces and is just coating the mixture. Leave to cool slightly before the next step.
Put the grated cheese in a bowl and combine with your balsamic apple mixture. Season well and mix thourougly.
Take out your low fat puff pastry and cut into long strips about 10cm wide. Brush one long edge with a little water and fill half of the strip with the cheese and apple mixture.
Roll the pastry over and seal, then cut into 5cm pieces.
Score each roll on the top and brush with either some beaten egg or milk, then sprinkle with sesame or nigella seeds – or even a combination of both.
Place on a baking tray in a preheated oven at 180•C, then bake for 10 to 15 minutes until golden brown.
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