1 pack frozen puff pastry, thawed
1 egg yolk
1 T. water
3 T. unsalted butter
3 medium apples, peeled, cored and cut into thin slices
2 T. brown sugar
2 t. ground cinnamon
1 t. nutmeg
1 t. ground cloves
Whipped Cream Ingredients:
1 pint heavy whipped cream
2 T. maple syrup
Defrost puff pastry in the refrigerator for several hours or overnight.
In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.
Adjust baking rack to middle position and preheat oven to 400 degrees.
Prepare an egg wash by beating one egg yolk with water until thoroughly combined. Set aside.
Remove thawed puff pastry from refrigerator. Place pastry on a lightly floured surface. Roll dough into a uniform square shape and cut into 4 equal-sized squares. Place squares on a large rimmed baking sheet lined with parchment paper. Dock (pierce with a fork) the center of each pastry square and place in the freezer while preparing the apple mixture.
Melt butter in a saucepan over medium heat. Add apple slices to pan and cook for several minutes until soft, stirring occasionally. Add brown sugar, cinnamon, nutmeg and ground cloves to pan. Stir to combine, then remove from heat and set aside.