• 4 granny smith apples, peeled and cut into 1/2-inch pieces
• 1 tablespoon olive oil
• Juice of 1 lemon
• 4 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 tablespoons candied ginger, coarsely chopped
• 13 ounces frozen puff pastry, defrosted
• 1 egg, beaten with 1 teaspoon water

Preparation

1. Preheat oven to 400 F.
2. In a large sauce pan over medium high heat, sauté apples in olive oil, stirring occasionally. Sauté 5 to 8 minutes or until slightly softened but not mushy. Stir in lemon juice, sugar, cinnamon, nutmeg and ginger and cook 1 minute more. Evenly distribute filling between 4 1-cup capacity ramekins.
3. Roll out puff pastry to about 1/8-inch thick on a lightly floured surface. Use a bowl slightly large than the size of your ramekins to cut out 4 large circles. Brush the edges of each circle with egg wash and put on top of ramekins. Lightly press down to seal edges to ramekin and cut a small slit in the top to let steam out.
4. Bake 14 to 18 minutes or until crust is golden brown.