This is killing me! Buying an oven and getting it installed isn't really an option at this time.
What I'm thinking is cooking the apples in the caramel on the stovetop for longer, making a smaller version, in a mini cast iron pan. Cover the top and place something hot on top to even out the temperature.
Would I have issues with the puff pastry cooking through and going golden? Has anyone tried anything similar and would have suggestions? Any advice appreciated.