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1
Place chopped apples in a bowl, microwave on high heat for 5 minutes until apples are cooked through.
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2
Remove from heat and let cool.
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3
Drain excess moisture.
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4
Once cooled, chop further so that the pieces are between 1/4-inch and 1/2-inch square.
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5
(Note you can skip this step if you want; the main purpose is to get the apples to release some of their moisture before cooking into the pastry.
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6
).
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7
Combine apples, walnuts, gorgonzola, thyme and honey in a small bowl.
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8
Preheat oven to 400F Working with one puff pastry sheet at a time (leave the second one in the refrigerator until using it) roll out the pastry to a size of 9-inches by 12-inches.
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9
Cut into 12 3x3-inch squares (a pizza slicer works great for this).
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10
Paint 1/2-inch of border around each square with beaten egg (this will help the pastry seal).
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11
Place a heaping teaspoon of the apple walnut mixture in the center of the squares.
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12
Fold over the squares into a triangle shape, stretching the dough if necessary to cover the filling.
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13
Use the tines of a fork to crimp the edges.
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14
Place triangles on a silpat or parchment paper lined baking sheet, with space between the triangles.
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15
Chill for 5 minutes in the refrigerator before baking, or chill while you prepare the second puff pastry sheet.
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16
Whisk in a half teaspoon of water into the remaining beaten egg.
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17
Use a pastry brush to paint on the tops of the pastry triangles for a nice glaze.
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18
Place in oven and cook for 15-20 minutes until nicely puffed up and lightly browned.
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19
Allow to cool for at least 20 minutes before serving.
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20
Serve either warm or at room temperature.
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21
Can be made several hours in advance.
