Puffs with apples, Fontina AOC and thyme

Peel the apples and chop them finely, keeping the peel. Season them with lemon juice and keep them aside.
Thinly slice the Fontina AOC by removing the rind and set aside.
Roll out the puff pastry roll on a baking tray and divide it into 6 parts with the help of a pastry cutter. Pierce the base with a fork, leaving a cm border, and place the slices of Fontina AOC in the centre.
Lay the apple slices on top and season with a pinch of black pepper, fresh thyme, a pinch of salt and brown sugar.
Brush the edges with beaten egg yolk and bake in a preheated oven at 200° for 10 to 15 minutes.