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Roll out the puff pastry as directed on the package. Use a 4-inch round cookie cutter or other large ring to cut out as many rounds as you can get. Place on parchment-lined baking sheet and put in the freezer for about 30 minutes to firm up.
In a small saucepan over low heat, begin melting the butter, then add the vinegar, honey, thyme sprigs and salt. Stir gently until it bubbles and remove from heat.
Remove the chilled pastry from the freezer. Use an offset spatula to place a few slices [missing description of slicing] of cheese on each round, and top with a stack of apple slices.
Bake at 350°F until pastry starts to rise. Remove from oven and brush the honey butter mixture over the apples and sparingly on pastry edge.
Return to oven and continue to bake until the apples are soft and the pastry is golden and puffed, around 30 minutes.
Serve warm from the oven, garnished with shaved Grana Padano, thyme sprigs and a pinch of salt.