Schneider Aventinus Apple Pastry

This is a puff pastry filled with apples that were cooked in Aventinus and brown sugar. I really like sweet with salty in my desserts so I added some blue cheese, which goes great with apples. I had made something like this with wine before and Brian suggested that Aventinus might work. The dark fruits from the beer really worked well with it and you could also drink one to pair with it. :)

2 apples
1/2 cup brown sugar
12 ounces Schneider Aventinus
1/2 teaspoon cinnamon
crumbled blue cheese for topping
puff pastries
2 tablespoons butter
1 egg

Makes 6 pastries.
Peel the apples and cut them into chunks. Place the beer, brown sugar, cinnamon, butter, and apples in a pot and cook on high heat. Cook until the beer and sugar become syrupy. Cut the puff pastry into squares and place some of the apples in the middle of a square. Beat the egg with a little bit of water and brush it on the corners of the square. Place another square of puff pastry on top and seal the corners. Brush the top with some egg wash as well. Repeat this with the rest of the apples, reserving some of the syrup for the top. Place the pastries in a 400 degree oven for about 10 to 15 minutes until golden brown. Toast some walnuts on a pan with butter (or oil) and some cinnamon and salt. Add the crumbled blue cheese, walnuts, and syrup to the pastry. All done! :)