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Apple and Brie Beggars Purse
2 cups - cored, peeled, and diced granny smith green apple
¼ cup - water
1 cup - sugar
8 5"x5" puff pastry sheet
4 oz - Brie (rind removed) cut into ½ oz portions
1 tsp - cinnamon
½ oz - heavy cream
2 egg yolks
Combine sugar, cinnamon, water, and diced apples in a sauce pot and cook on medium heat till sugar is disolved and turns a tan color. Remove from heat and wisk in cream. Place in a container and refrigerate for 1 hour. Pre Heat the oven to 425 F. In a mixing bowl lightly beat egg yolks. Spread out the puff pastry sheets and spoon 1 - 1½ ounces of the apple filling into the center, top it with the brie. Brush the edges of the puff pastry with the egg yolks. Pull all corners and sides up around the filling forming a "purse", pinching down ½" from the top sealing the dough together, leaving some to flare out. Bake in oven on a non-stick baking sheet ungreased for 8-10 min, or until the crust is puffed out and golden brown.
