Cut the piadinas into neat rectangles or squares. Place a spoonful of apple purée in the center and fold to form a rectangular parcel. Seal the edges well by pressing with the tines of a fork, so they won’t open during baking.

Place the parcels on a baking tray lined with parchment paper and brush them lightly with water or with a thin veil of oil to help browning. Bake in a preheated oven at 180°C (355°F) for about 12–15 minutes, until golden and crisp.

Once out of the oven, while still warm, roll them in a sugar-and-cinnamon mix to coat evenly. Serve warm, as a simple, fragrant autumn dessert that tastes like a mini strudel.