Ingredients

The following ingredients have 8 Servings
  • 2 sheets ready-to-bake puff pastry (thawed – I use Pepperidge Farm)
  • 1 egg (whisked)
  • 3 tablespoons butter
  • 2 apples (such as Honeycrisp or Pink Lady, peeled, cored and chopped bite size (small bites), preferably Honeycrisp)
  • 2 tablespoons granulated sugar
  • 1 tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper (optional)
  • 1/4 cup chopped walnuts

Instruction

  • Preheat oven to 400ºF.
  • Cover a cooking tray with parchment paper and set aside.
  • In a pot over medium heat, add butter, apples, sugar, honey, cinnamon, salt and pepper, and bring to a boil.
  • Lower heat to a simmering boil and cook for 10-12 minutes, until apples are tender but still yielding a little crunch. Turn the heat off and transfer to a plate. Let cool to room temperature. Alternatively, you can put the mixture in the freezer for 10-15 minutes to speed up the cooling process.
  • Add walnuts to the apple mixture and stir well.
  • Slice each puff pastry sheet into four even squares. Scoop up a little apple and walnut mixture and drop it in the center of a square. Wet the edges of the puff pastry square with a little water, grab a corner and fold in half (in triangular shape).
  • gently pressing with your fingers to seal. Repeat until all the squares have been used and filled with the mixture.
  • Brush the top of each pastry with egg and sprinkle a little sugar.
  • Bake in the oven for about 15 minutes, or until puff pastry is flaky and golden brown.
  • Let cool and serve.