Apple Napoleon

Directions

1. Preheat the oven to 400F. Roll the pastry out to a thickness of 1/4".
2. Line a baking tray with greaseproof paper and, using a 4" round cutter, cut out 9 circles from the pastry. Prick each on both sides several times with a fork and then chill for 20 min.
3. Whisk the egg. Stew the apples with the lemon juice and a knob of butter till they are soft but not too mushy, and at the end of cooking add in the brown sugar, mixed spice and cinnamon.
4. Now make a caramel sauce by melting together the brown sugar, butter and golden brown syrup in a pan, stirring over a low heat till dissolved and amalgamated.
5. Remove the pastry rounds from the fridge and brush the surfaces with whisked egg. Sprinkle caster sugar on top of the rounds and bake for about 18 min, till puffy and golden brown. Remove from the oven and allow to cold, then cut each round in half horizontally using a serrated knife.
6. Set the tops aside. Place one round on a dessert plate and spoon on a dollop of stewed apple then a spoon of cream. Put another half round on top, then add in more apple and cream. Finish with another round as a lid.
7. When you have made all the desserts, garnish with the caramel sauce and sprigs of mint if liked.