Mix gently just until it comes together. Roll into very long rectangle about 8" wide, fold into thirds. Wrap, chill 30min.
Roll out again, fold bottom third up and top two thirds down, then fold in half. This is called a full turn. Chill ~30-40min. Repeat twice for three full turns total.
After your final chill, roll it out and fold into even thirds. Chill until needed. You can also make this ahead, and freeze it.
(I recommending peeling/coring and cutting your apples first… I just did 1/8 wedges)Make a medium caramel with the sugar.
When it's a little lighter than you want, remove from heat immediately and whisk in everything else. Please be careful, hot sugar can and will burn on contact with skin.
When it's homogenous, remove citrus zest peelings and arrange your apple slices in the caramel. Roll out your feuilletèe, cut an appropriately sized circle, and tuck it over your apples.
Bake at 400F until it goes extremely golden and delicious looking, maybe around 1-1.5hrs. Your puff pastry should be super golden brown and wonderfully flaky, darker than the colour of my photo! …I got excited by ~layers~ and didn't a picture after it,,
Don't wait too long to flip it out, or it'll stick. Be careful when flipping it out, wok is heavy and also extremely hot.Best served warm, with a scoop of ice cream melting gloriously into your caramelised apples.