Puff Pastry is just one of those ingredients you an use in sweet or savory dishes. I love the flaky pastry and it adds so much texture to every dish. pastry turnovers seem to be having a moment and I admit I’ve jumped on board! Today I made 2 versions of the apple puff pastry I used hot honey, brie and apple on one (the darker pastry) and caramel and apple (the lighter pastry) on another. Between the 2 we loved the hot honey version. Even my son who doesn’t care for brie went to town on them. If you make too many you can reheat them in a toaster oven or oven then top with ice cream and I promise you won’t even notice it’s leftovers.
Hot Honey Brie and Apple Puff Pastry Turnover
(Adapted from Kelsey’s Food Review)
1 sheet puff pastry thawed according to package instructions
4 tbsp hot honey
4 mini brie rounds
1 tsp water
Thaw the puff pastry according to package instructions.
Preheat the oven to 350 degrees.
Cut the puff pastry into 4 equal sized rectangles.
Wash and slice the apple thinly.
On a parchment paper lined baking sheet, drizzle each tablespoon of hot honey into 4 rectangles spread out evenly.
Place each brie round in the middle of each hot honey rectangle.
Arrange the apple slices on top of the brie rounds.
Place the puff pastry over the tops of the apples.
Beat the egg with the water and brush the tops of the puff pastry.
Bake for 20 minutes or until golden brown.
Drizzle with additional hot honey if desired.