Apple Puffs
2 pounds sweet, tart apples, such as cameo and braeburn, chopped small
4 tablespoons honey
3 tablespoons unsalted butter
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup walnuts, toasted and roughly chopped small
All-purpose flour, for dusting
One 14-ounce package puff pastry, defrosted
Place the apples in a medium pot with 1/2 cup water, the honey, butter, lemon juice and cinnamon. Stir and cook over medium heat until the apples soften, 10 to 15 minutes. Remove from the heat and stir in the walnuts. Set aside. Preheat the oven to 350 degrees F and place a rack close to the center of the oven. On a lightly floured surface, roll the puff pastry to about 1/8-inch thick and cut the pastry into 3-by-3-inch squares. Press the squares into the wells of a mini muffin tin and poke the bottoms with a fork to dock. Place a heaping tablespoon of the apple mixture in the center. Repeat for the remaining pieces of pastry and apple filling. Bake until the pastries are puffed and golden, 25 to 30 minutes. Cool pastries on a wire rack.