Pre-heat oven 180º
Place apples in a medium saucepan with 2 tbsp water.
Cover and cook for 15 - 20 minutes over a low heat, until the apples are tender but not mushy.
Remove from the heat and stir in the sultanas and 4 tbsp of the caramel dessert topping.
Divide the apple between the four ramekins.
Brush beaten egg over the first pastry rectangle. Carefully lift and scrunch up to a size that will fit on top of the ramekin dish. Place on top of the apple mixture.
Repeat for each of the remaining pies.
Place on a baking tray and cook for 15 minutes, until the pastry is golden.
Remove from the oven and drizzle the top of the pies with the remaining 1 tbsp caramel dessert topping.