Make your puree. In a pan with a lid add the apples, then the water and sugar, and bring to the boil. Cover and steam the apples for 10 minutes or until soft to the tip of a knife. Add the blackberries and cover again, then cook for a further 5 minutes or until soft. Blend until smooth.
Heat the oil until it's at 170°c/360°F. Cut the puff pastry into strips and fry in batches for approx 2 minutes, or until golden brown. Remove from the oil and dry on pieces of kitchen towel.
Mix together sugar and cinnamon and sprinkle over the pastry fingers. Serve in a mug with the puree.