Preheat oven to 400°F.

 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.   

Roll out puff pastry to about ⅛-inch thick on a lightly floured surface. Use a bowl, slightly larger 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.  

Bake at 400°F for 14 to 18 minutes or until crust is golden brown.