Preheat oven to 375 degrees on convection setting. Lightly grease small tart pans, about 4-5” wide. Alternatively, you can make an open, “unwrapped” version in a larger pan.
In a medium bowl, toss together apples, shallots, melted butter and thyme. Spread onto a large baking sheet.
Place in oven and roast, tossing occasionally about every 10 minutes, until mixture is tender and golden, about 20-30 minutes. Remove and set aside when done.
Meanwhile, stir cheeses and honey together in a small bowl until smooth.
On a clean surface, lay out Athens Phyllo Dough Sheets. Have a piece of parchment paper and damp, clean towel ready to prevent drying. Working quickly, fold one sheet in half. Lay over tart pan. Take a 2nd sheet and fold in half. Lay over the first sheet in the tart pan, turning slightly so there’s variation in the overlap.
Using a pastry brush, lightly brush oil over the center base and up the sides.
Place about 2 tablespoons of cheese filling in center. Top with about the same amount of apples.
Gathering the dough carefully, begin to pull towards center and slightly twist to create a tissue wrapped gift look / motion. With a slight press at the center on the top, you’ll have no problem getting it to seal and stay.
To ensure a nice golden brown color, brush the remainder of the outside of the package with oil. Note: After baking, there may be a fair bit of oil that’s dripped to the bottom of the pan. Carefully remove excess.
Once phyllo is lightly coated all over with oil, place in oven. Bake for 12-18 minutes or until golden brown. Serve warm.