Instructions: Preheat oven to 400 degrees.

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 minutes, until puffed and golden. Remove; let cool for 10 minutes. Slice pastries horizontally into 2 layers. (Pastries can be baked 2 hours ahead. Leave uncovered at cool room temperature.)

In small nonreactive bowl, whisk together sour cream, 1/4 cup sugar, 1 teaspoon ginger and 1 teaspoon lemon zest. (If not using immediately, cover and refrigerate up to 2 hours. Bring to room temperature 30 minutes before using.) Heat butter in large, heavy skillet over medium heat until hot. Add apple slices, remaining 1/4 cup plus 2 tablespoons sugar, remaining 3/4 teaspoon ginger, remaining 1/2 teaspoon lemon zest and cinnamon. Cook, stirring constantly, until apples are softened but not mushy, 3 to 4 minutes. Remove from heat; leave in skillet at cool room temperature up to 2 hours.

When ready to serve, reheat apples, stirring, over medium heat. Spread about 2 1/2 tablespoons sour cream mixture 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 warm caramel sauce. Garnish each with mint sprig.

Yields 6 servings.

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