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
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.