Ingredients
5 Fuji apples, cored and sliced thin
3 tablespoons extra virgin olive oil
2 cups apple cider
2 teaspoons pumpkin pie spice, plus extra for dusting
1 puff pastry sheet, kept in fridge, cut into 3 by 3-inch squares
1/2 cup toasted walnuts, crushed or roughly chopped
1 cup crème fraiche (thicken cream with nutty, tangy flavor)
1 tablespoon lemon zest, grated on microplane
1 teaspoon lemon juice
Cooking spray
Mint leaves for garnish

To toast walnuts, place on a baking sheet and toast in an oven set at 350 degrees F. Stir occasionally to prevent burning. Remove from the oven when the walnuts, when broken in half, are lightly golden. Cool, and using your hands, crush into smaller pieces.

Add lemon zest and a teaspoon of lemon juice to crème fraiche. Stir together and set aside.

In large sauté pan or shallow pot over medium-high heat, sauté sliced apples with extra-virgin olive oil until caramelized. Add 1 teaspoon pumpkin spice, stir, then add apple cider and reduce, stirring occasionally, until glossy, 20 minutes. Remove from the heat to cool. Set aside.

On a sheet pan sprayed with cooking spray, cook pastry squares at 400 degrees F until tall, light brown in color, and flaky, 20 minutes. Set aside to cool. Once cool, cut each pastry in half horizontally.

Anchor one pastry square in the middle of the plate with 1/4 teaspoon of crème fraiche. Add 3 tablespoons apple compote in the middle of the square and top with another square. Top with 1 healthy tablespoon of lemon crème fraiche and 1 tablespoon toasted walnuts. Dust lightly with remaining pumpkin pie spice if desired. Garnish with fresh mint leaves.