Pre-heat the oven to 350 degrees.
Roll out the puff pastry and cut into 2" x 2" squares.
Transfer the pastry squares into a mini muffin tin.
Evenly distribute the caramel bites between the pastry cups.
In a small bowl, combine the sugar and cinnamon. Set aside.
Peel the apples and finely dice.
Place the diced apples in a medium size bowl and stir in the lemon juice.
Shake the cinnamon sugar mixture over the apples and toss to coat.
Place approximately 1-1.5 Tablespoons of the apple mixture on top of the caramel. The apple mixture should peak over the top of the pastry slightly (since the pastry will expand).
Bake for 13-15 minutes (depending on your oven).