Instead of a ring, you can make individual pastries by spooning the dough into eight mounds on two baking sheets and baking for 30 to 40 minutes.
Lightly butter and flour baking sheet or cover with waxed paper or foil; mark 10 in. (25 cm) circle on pan or paper. Set aside.
Pastry: In heavy-bottomed saucepan, combine butter, water and salt; bring to boil over medium heat. Remove from heat and pour in flour all at once, stirring constantly until flour is incorporated and dough comes away from sides of pan. Return to medium heat and cook, stirring continuously, 7 minutes, being careful not to let mixture brown.
Remove from heat; beat in eggs, 2 at a time, and beating until fully incorporated before adding more, to make thick shiny dough.
Spoon dough into 2 in. (5 cm) wide ring around inside of circle, mounding slightly on top. Bake in 400°F (200°C) oven 50 to 60 minutes or until deep golden brown and quite crisp and puffy. Prick tiny holes around outside to let steam escape. Let cool.
About 30 minutes before serving, quarter, core and thinly slice apples. In large skillet, melt butter over medium heat; stir in brown sugar until melted. Add apples, cinnamon and salt; cook, stirring often, until apples are evenly coated. Add brandy and cook, stirring, about 5 minutes or until apples are tender.
In small bowl, combine yogurt, honey and almond extract.
Cut cooled pastry in half horizontally. Spread yogurt mixture evenly over bottom half. Cover with hot apple mixture. Place top half of pastry over apples. Dust with icing sugar.