1 package puff pastry or pie dough, thawed
1 pound apples, peeled, cored and cut into thin wedges
4 tablespoons unsalted butter
3 tablespoons brown sugar
2 thyme sprigs, leaves removed
1 egg yolk
Preheat oven to 400°F.
Place the unsalted butter in a sauce pan. Cook over medium-high heat until the milk solids turn golden brown. The butter will foam a bit in the process so don’t be scared! After about 10 to 12 minutes, the butter should separate into golden brown solids and a clear yellow oil.
Turn the heat down, and add the brown sugar, thyme and apples, cooking over a low heat until the apples soften—about 10 minutes.
Cut the puff pastry into 4-inch square pieces and spoon a tablespoon of the apple mixture into the center of the square. Fold the dough over into the shape of a triangle and use a fork to press the edges together to seal the apples in. Whisk the egg yolk with a few splash of water and brush each turnover with the egg wash. Sprinkle some extra sugar on top and bake for about 20 to 25 minutes, until the turnovers are a deep golden brown!