Thaw puff pastry shells for 20 minutes. On a lightly floured surface, roll each shell to a 4 ½ inch circle (use a small plate or bowl to cut to a circle if necessary). Prick each very thoroughly with the tines of a fork. Place on ungreased baking sheet.

In a small bowl, combine 3 Tablespoons sugar and ¼ teaspoon cinnamon. Add apples and lemon juice; stir until well coated.

Mix cream cheese and 2 Tablespoons sugar in a small bowl. Spread ½ Tablespoon of mixture evenly on each pastry circle. Top with a single layer of apples, arranged in a spiral fashion. Bake at 400º F for 20 minutes or until pastry is golden brown. Remove from oven and cool slightly on a wire rack. Serve warm, topped with a scoop of vanilla ice cream and cognac drizzled on top. Yield: 4 servings.