1 Each Sheet of Puff Pastry (punched into 4 Each 5" rounds)
2 Egg Yolks
Pinch of Sugar
1/2 Cup Whipping Cream, chilled
1/2 Tspn Vanilla Extract
2 Tbsp Powdered Sugar
Powdered Sugar, for dusting
4 Each Mint Sprigs
4 Each Granny Smith Apples
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Tspn Cinnamon
Granulated Sugar, as needed for caramelized topping
Puff Pastry bases:
Place each pastry round on a nonstick baking sheet and lightly poke each one 3 to 4 times with a fork. Combine 2 egg yolks and a pinch of sugar, and mix to make an egg wash. Brush each pastry square with the egg wash. Bake the puff pastry in a 350 degree Fahrenheit preheated oven until golden brown, about 20 minutes. Set aside to cool.
Peel and thinly slice the apples. Combine the apples, sugars, and cinnamon in a saucepan and bring to a low simmer. Allow the mixture to simmer until the apples are tender. Remove from the heat and allow to cool.
Combine the whipping cream, vanilla, and powdered sugar in a chilled bowl and whisk the mixture until the cream starts to thicken.
Place a cooked puff pastry round on a plate. Arrange the apple slices around the edge of the pastry round in an overlapping method, until the pastry round is completely covered. Sprinkle the top of the apples with sugar and use a kitchen torch to caramelize the sugar. Dust the entire dessert with powdered sugar and top with a spoonful of the thickened cream. Garnish with a mint sprig.