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Sweet and savory, these Apple Cheddar Bundles are easy to make and will be the favorite appetizer at your holiday events! This is another great recipe from Delish, they are such a great resource, no matter what your level of cooking.
For this recipe, I used the Rectangle Stone:
Stone Cookie Sheet
Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.
Natural Clay Cookware
Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish it from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!
Click the link to get your Rectangle Stone. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 2 medium Honeycrisp apples cored, sliced 1/8″ thick
- Zest from one lemon
- 6 tbsp. honey, divided
- 17.3-ounces puff pastry sheets – thawed
- 1 egg
- 1 teaspoon water
- 8-ounces sharp cheddar freshly grated
- 1 ½ teaspoon flaky sea salt
- ¼ cup chopped roasted pecans
- 1 teaspoon fresh thyme leaves
Preheat oven to 400°F/200⁰C.
Grate cheese; set aside.
Core and thinly slice apples. Combine apples, lemon zest, and 4 tablespoons of honey. Toss together gently.
Cut each pastry sheet into 4 even squares (4.5″ x 4.5″ each) for a total of 8 squares.
Whisk egg together with water. Brush outer edges of pastry with egg wash. Rotate pastry squares so a corner faces you. Place 1 tablespoon grated cheese on the bottom. Top with 10 to 11 apple slices. Place 1 tablespoon grated cheese on each side of apple slices. Fold left side over top and lightly press to seal. Fold right side over top and press to seal. Brush tops and sides of pastry with egg wash; sprinkle with sea salt.
Place bundles on Rectangle Stone and bake for 20-25 minutes, until pastry is golden brown and puffed. Let cool for 5 minutes.
Drizzle with remaining 2 tablespoons honey. Top with pecans and thyme. Serve immediately.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Apple Cheddar Bundles (Video)
Equipment
Ingredients
- 2 Honeycrisp apples cored and sliced 1/8" thick
- Zest from one lemon
- 6 tbsp. honey divided
- 17.3 ounces puff pastry sheets thawed
- 1 egg
- 1 teaspoon water
- 8 ounces sharp cheddar freshly grated
- 1 ½ teaspoon flaky sea salt
- ¼ cup chopped roasted pecans
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat oven to 400°F/200⁰C.
- Grate cheese; set aside.8 ounces sharp cheddar freshly grated
- Core and thinly slice apples. Combine apples, lemon zest, and 4 tablespoons of honey. Toss together gently.2 Honeycrisp apples, Zest from one lemon, 6 tbsp. honey
- Cut each pastry sheet into 4 even squares (4.5″ x 4.5″ each) for a total of 8 squares.17.3 ounces puff pastry sheets
- Whisk egg together with water. Brush outer edges of pastry with egg wash. Rotate pastry squares so a corner faces you. Place 1 tablespoon grated cheese on the bottom. Top with 10 to 11 apple slices. Place 1 tablespoon grated cheese on each side of apple slices. Fold left side over top and lightly press to seal. Fold right side over top and press to seal. Brush tops and sides of pastry with egg wash; sprinkle with sea salt.1 egg, 1 teaspoon water, 1 ½ teaspoon flaky sea salt
- Place bundles on Rectangle Stone and bake for 20-25 minutes, until pastry is golden brown and puffed. Let cool for 5 minutes.
- Drizzle with remaining 2 tablespoons honey. Top with pecans and thyme. Serve immediately.6 tbsp. honey, ¼ cup chopped roasted pecans, 1 teaspoon fresh thyme leaves
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
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