Preheat the oven to 400 degrees F and line 2 sheet pans with parchment paper.

Unfold the puff pastry sheets and cut each into quarters.

Place the pastry pieces on the prepared sheet pans and refrigerate.

Peel and halve the apples through the stems.

Remove the stems and cores using a sharp knife and a melon baler.

Slice the apples crosswise into 1/4-inch-thick slices.

Arrange overlapping apple slices diagonally across each pastry piece.

Place an apple slice on each side.

Sprinkle sugar over all pastry pieces.

Dot with small-diced butter.

Bake for 40 minutes, rotating once during cooking, until the pastry is browned and apples start to brown.

If pastry puffs up, cut a slit to release air.

Heat apricot jelly and Calvados together.

Brush the apples and pastry completely with the jelly mixture.

Loosen galettes from the paper with a metal spatula.

Allow to cool and serve warm or at room temperature.