Last summer my friends Andy and Sarah were married in rural Illinois and they gave each guest a jar of delicious locally produced honey as a wedding favor. I tend to use honey primarily as a condiment and after a full year I had barely made a dent in the jar. A recent dinner at Province hosted by the National Honey Board inspired me to use it in a sweeter dish, tempered with savory herbs. The flavors in these turnovers work beautifully together. If you are curious about the flavor combination but don't want to bake, prepare the filling and serve it warm with vanilla bean ice cream.
Apple, Honey & Thyme Turnovers
Loosely adapted from The New York Times
2 Granny Smith apples
1/4 C honey
6 thyme branches
2 Tbl butter
1/2 tsp ground ginger
1/4 tsp salt
1 sheet butter puff pastry, thawed
Flour for dusting
1 Tsp milk
Preheat oven to 400F
Core and cut each apple into eight slices. In a large skillet, heat the honey over medium-high heat until simmering. Add the apple slices, thyme and butter and cook for 10 to 15 minutes, turning until well caramelized on all sides and just getting soft. Remove the thyme and add the ginger and salt, turn off the heat, and stir to thoroughly combined.
Divide the puff pastry into sixths and gently roll out each piece on a lightly floured surface into five inch squares. Divide the filling evenly between the six squares, leaving a one-inch border. Beat the egg and milk together and brush the edges of each pastry. Fold each pastry in half to form a triangle and press the edges with fork tines to seal. Brush each pastry with the remainder of the egg wash and gently pierce the tops with a sharp knife. Bake for 20 minutes or until golden brown. Allow to cool slightly before serving.