1 (17 1/4 oz.) pkg. frozen puff pastry
1/3 c. chopped walnuts
3 tbsp. sugar
3/4 tsp. cinnamon
1 1/2 tbsp. butter, at room temperature
6 baking apples
1 egg
1 c. heavy cream
1/4 c. maple syrup

Heat oven to 425 degrees. Thaw pastry. Blend walnuts, sugar, cinnamon and butter until crumbly. Peel and core apples, but save the stems. Stuff center of each apple with the walnut mixture. Roll 1 sheet of pastry on a floured work surface to an approximate 14 inch square.

Cut into 4 squares and place 1 apple in center of each. Stick a stem in the middle of the filling in each apple. Bring corners of dough to the center, overlapping them slightly. You will have 4 extra folds of dough for each apple. Brush one side of each fold with water and press it against the apple in the direction of the moistened side. Gently press and mold dough to the shape of the apple.

Do the same with remaining apples. Place apples on an ungreased baking sheet. Refrigerate. Cut remaining dough into various-sized ovals to resemble leaves. Brush tops of apples with water and gently press on leaves. Beat egg with 1 tablespoon water. Brush apples with some of this glaze.

Bake until pastry begins to brown, about 15 minutes. Reduce heat to 375 degrees and bake until pastry is a rich gold, 35 to 40 minutes.

Meanwhile, bring cream and maple syrup to a boil. Turn heat down to medium and continue boiling until reduced to 1 cup. Serve sauce warm or chilled with the warm apples. 6 servings.

Preparation time: 1 hour, total time: 1 hour and 45 minutes.