Upside Down Puff Pastries

Preheat your oven to 204 °C (200 °C) and line a large baking sheet with high-quality parchment paper.

💡 Tipp: Do not skip parchment paper, or the honey will stick to the pan.

Drizzle six small dollops of honey (about 7.5 ml each) onto the parchment paper, spacing them evenly apart.

💡 Tipp: Spread the honey slightly with the back of a spoon to match the size of your pastry rectangles.

Arrange 2 to 3 thin apple slices directly on top of each honey dollop, then place a piece of brie cheese over the apples.

💡 Tipp: Keep the toppings compact so the pastry can completely cover them.

Place one rectangle of puff pastry directly over each pile of toppings. Use a fork to press and seal the edges of the pastry down onto the parchment paper.

💡 Tipp: This traps the steam and helps caramelize the ingredients underneath.

Brush the top of each puff pastry piece lightly with the beaten egg wash, then poke a few holes in the center with a fork.

💡 Tipp: Poking holes prevents the pastry from puffing up too unevenly.

Bake in the preheated oven for 15 to 18 minutes, or until the pastry is deeply golden brown and puffed.

💡 Tipp: Watch closely during the last few minutes to ensure the honey doesn't burn.

Remove from the oven and allow to cool for 2 to 3 minutes. Carefully flip each pastry over using a spatula to reveal the caramelized top.

💡 Tipp: Flip them while warm; if they cool completely, the honey will harden and stick to the paper.