Apple Millefeuille

Preparation

1. Preheat oven to 200°C (400°F).
2. Place apples and cider in a large bowl. Mix well. Cover with plastic wrap. Macerate for 1 hour. Drain. On a flat, lightly floured surface, roll out puff pastry into a rectangle 30 cm (12 in.) long by 23 cm (9 in.) wide and 3 mm (1/8 in.) thick.
3. Cut the dough lengthwise into thirds, then widthwise into fourths, to obtain 12 squares measuring 7.5 cm (3") x 7.5 cm (3"). Prick dough with a fork and brush with beaten egg mixture.
4. Place pastry squares on a baking sheet. Bake for 8 to 10 minutes, or until golden brown. Set aside for later use.
5. In a small saucepan, combine 125 ml (1/2 cup) brown sugar, evaporated milk and corn syrup. Cook over medium heat, stirring often, until syrup is hot. Cover and set aside.
6. In a skillet, melt butter over medium-high heat. Add apples, remaining brown sugar, ginger, cinnamon and cardamom. Cook for about 10 minutes, or until apples are lightly browned and caramelized.
7. Pour 5 ml (1 tsp.) caramel sauce onto the center of four dessert plates. Place a puff pastry square on top of the caramel and garnish with apple mixture, cover with a second pastry square and apple mixture and finally, a third and final pastry square. Drizzle each millefeuille with caramel sauce and serve with vanilla frozen yogurt.