Apple Napoleons With Warm Caramel Sauce

Directions

1. Preheat oven to 400 degrees.
2. Cut pastry sheet into 6 equal rectangles. Place rectangles 1 inch apart on ungreased baking sheet. Bake on rack in lower third of oven 15 to 20 min, till puffed and golden brown. Remove; let cold for 10 min. Slice pastries horizontally into 2 layers. (Pastries can be baked 2 hrs ahead. Leave uncovered at cold room temperature.)
3. In small nonreactive bowl, whisk together lowfat sour cream, 1/4 c. sugar, 1 tsp. ginger and 1 tsp. lemon zest. (If not using immediately, cover and chill up to 2 hrs. Bring to room temperature 30 min before using.) Heat butter in large, heavy skillet over medium heat till warm. Add in apple slices, remaining 1/4 c. plus 2 Tbsp. sugar, remaining 3/4 tsp. ginger, remaining 1/2 tsp. lemon zest and cinnamon. Cook, stirring constantly, till apples are softened but not mushy, 3 to 4 min. Remove from heat; leave in skillet at cold room temperature up to 2 hrs.
4. When ready to serve, reheat apples, stirring, over medium heat. Spread about 2 1/2 Tbsp. lowfat sour cream mix on base of each pastry. Top with layer of warmed apple slices, then with pastry lids. Place on 6 individual dessert plates. Dust each with powdered sugar, then drizzle generously with hot caramel sauce. Garnish each with mint sprig.
5. Yields 6 servings.