Buttery pastry plus warm and gooey apple filling… what more could you ask for? With a delicate touch of savory sophistication delivered by cheddar cheese and fresh thyme, these fall flavor-packed treats would be perfect served warm at a dinner party with a scoop of vanilla ice cream. You can even assemble the apple wellingtons ahead of time and refrigerate so that they’re fresh and ready in a snap when you’re ready to serve.
3 ounces sharp white Cheddar cheese, shredded (about 3/4 cup)
1/2 cup chopped toasted pecans
1 large Fuji apple, cored, peeled, and sliced crosswise into 4 pieces
1 large egg, lightly beaten
1/3 cup honey
2 teaspoons fresh thyme leaves
How to Make It
Preheat oven to 375°F. Cut puff pastry sheet into 4 squares. Place squares on a lightly floured work surface, and roll out each square to stretch slightly. Divide cheese and pecans evenly among centers of pastry squares. Top each with 1 apple slice. Wrap pastry up and over filling to encase filling completely, pressing seams to seal.
Place apple Wellingtons, seam side, down, on a parchment paper-lined baking sheet. Brush evenly with egg. Bake in preheated oven until puffed and golden, 20 to 23 minutes.
Drizzle apple Wellingtons with honey, and sprinkle evenly with thyme.
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