Preheat oven to 350º and grease baking sheet. Peel, core and dice apples into ½- inch pieces. Melt butter in a sauté pan. Add diced apples to the melted butter and sauté over medium heat until apples begin to caramelize. Add maple syrup and cook the mixture until it thickens slightly, about 2 minutes, then remove from heat. Stir pecans, cinnamon, nutmeg and a pinch of salt into the apple mixture and set aside to cool.
Set puff pastry sheet on counter to warm slightly. Whisk together egg and water to prepare the egg wash. Cut brie into 1-inch pieces. Working quickly to keep the dough cold, cut puff pastry sheet into 6 squares (or 8, if you prefer smaller turnovers) by cutting in half the long way, and then dividing each half into equal squares. Place between 2 pieces of parchment. Roll the squares out slightly with a rolling pin. Brush egg wash on the edges of the squares. In the center of each square put 2–3 tablespoons of apple filling and 2 pieces of brie. Fold the square in half to form a triangle. Seal edges by pressing with a fork, brush top with egg wash. Bake for 25–35 minutes, or until golden brown and bubbly. Let cool 10 minutes before enjoying. Best served warm.
Makes 6 to 8 turnovers.
WINE PAIRING: 2011 Robert Sinskey Late Harvest Pinot Gris. We are big fans of this vineyard because it is run in a sustainable, organic fashion. A result of "noble rot" – or Botrytis, as we call it in the wine industry – the natural mold allows a concentration of sugars to remain, resulting in a wine that is nicely concentrated without being cloying. It's a joyous match for the turnover, dovetailing well with the sweetness of the fruit and fat in the cheese. – Jessica Granatiero, The Savory Grape, East Greenwich
Recipe by Jen Jolie, executive chef, Blackstone Caterers, Newport, RI.