Mini Apple Turnovers with Walnuts and Gorgonzola

Ingredients

• 1 1/2 cups peeled, cored, chopped apples
• 1/2 cup chopped walnuts
• 1/4 cup crumbled gorgonzola cheese
• 2 teaspoons chopped fresh thyme leaves
• 2 Tbsp honey
• 2 7-ounce prepared puff pastry sheets
• 1 egg, beaten

Directions

1. Put the chopped apples in a bowl and microwave them on high for 5 minutes, until they are tender all the way through. Take them out, let them cool, and pour off any extra liquid. When the apples are cool, chop them a bit more, aiming for pieces between 1/4-inch and 1/2-inch square. You can skip this if you like; it is mainly there to help the apples give up some moisture before they go into the pastry.
2. In a small bowl, stir together the apples, walnuts, gorgonzola, thyme, and honey.
3. Heat the oven to 400 degrees F. Use 1 puff pastry sheet at a time, keeping the second sheet in the refrigerator until you need it. Roll the pastry into a 9-inches by 12-inches rectangle, then cut it into 12 3x3-inch squares. A pizza slicer makes quick, tidy work of this.
4. Brush a 1/2-inch border around each square with the beaten egg so the edges will seal. Spoon a heaping teaspoon of the apple walnut mixture into the middle of each square. Fold each one into a triangle, gently stretching the pastry if needed to enclose the filling, then press the edges closed with the tines of a fork.
5. Set the triangles on a baking sheet lined with a silpat or parchment paper, leaving room between them. Refrigerate for 5 minutes before baking, or let them chill while you get the second puff pastry sheet ready.
6. Stir 1/2 teaspoon of water into the remaining beaten egg. Brush this egg wash over the tops of the pastry triangles for a glossy finish.
7. Bake in the 400 degrees F oven for 15-20 minutes, until the turnovers are puffed and lightly golden. Let them cool for at least 20 minutes before serving. Serve warm or at room temperature. They can be prepared several hours ahead.