Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with foil.

Brush apple halves with lemon juice. Stir together sugar, cinnamon and salt. Toss apple halves with sugar mixture until well-coated. Set aside.

Cut puff pastry squares using a lattice roller, flouring if necessary to keep it from sticking.

Place one apple half, round side down, on each pastry square. Put one heaping tablespoon Bavarian Cream in the hollow center of each apple. Gently stretch the puff pastry lattice over the apple to completely enclose the cream. Dab with water if needed to keep pastry sealed.

Flip over the puff and place, edge-side down, on the lined sheet pan.

Bake 35 to 40 minutes or until apple is bubbling and pastry is golden.

Remove from oven and dust with confectioners’ sugar. Serve warm or room temperature.