Ingredients:

  • 2 large (450g) firm apples, cored and thinly sliced
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (30ml) maple syrup
  • 1/2 tsp (2g) ground cinnamon
  • 1 pinch (1g) sea salt
  • 1 sheet (480g) frozen puff pastry, thawed
  • 3 oz (85g) Fontina cheese, thinly sliced or shredded
  • 1 egg (50g), beaten

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together the melted butter, maple syrup, cinnamon, and salt.
  3. Drizzle approximately 1 teaspoon of the butter mixture into six evenly spaced zones on the parchment-lined baking sheet.
  4. Arrange 3-4 apple slices in each butter zone, overlapping them slightly to form tight circles.
  5. Place a thin slice of Fontina cheese directly on top of the apple slices in each zone.
  6. Cut the thawed puff pastry into 6 equal rectangles or circles and press one piece over each apple-cheese pile.
  7. Crimp the edges of the pastry to the parchment paper using a fork.
  8. Brush the tops of the pastry with the beaten egg wash.
  9. Bake for 30-35 minutes until the pastry is puffed and golden brown.