Prepare filo by layering 5 sheets with melted butter brushed in-between each layer and dust top layer with cinnamon sugar. Cut into 3” x 3” squares.

Place squares on a non-stick sheet pan and bake in preheated 400-degree oven until golden brown. Remove from oven and let cool.

Prepare apple compote by sautéing diced apples in clarified butter. Add hard cider and 1 tablespoon cinnamon sugar. Simmer on medium heat until most of the liquid has reduced and apples are soft.

Heat brown sugar and butter over medium-high heat in a large saucepan. Stir constantly with a wooden spoon until sugar is dissolved. Add remaining ingredients and bring to a boil in a large saucepan over medium-high heat. Boil, stirring constantly for 3-4 minutes until smooth and thick. Serve warm or room temperature. Store any remaining caramel in the refrigerator using a screw-top jar for up to a month.

Prepare batter by placing pancake mix, flour, egg and beer in a mixing bowl. Whisk to combine evenly. Should be a smooth thin batter.

Place 2 quarts of oil in a 4-quart sauce pot and heat to 350-360 degrees. Check with thermometer and adjust temp. as needed to ensure a constant temperature.

Place cheese curds approx. 8 at a time into corn starch, shake off excess and drop into batter.

Using fingers gently place cheese curds into hot oil shaking off excess batter as you go.

Once golden brown remove with a strainer and place in a mixing bowl.

Toss with a generous Tablespoon of cinnamon sugar. Set aside and keep warm until assembly. Repeat process until all cheese curds have been fried and dusted with cinnamon sugar.

Place one square of baked filo in center of plate. Top with 2 ounces of warm apple filling and approx. 3-4 fried cheese curds. Top with additional baked filo square.

Garnish with vanilla whipped cream, caramel sauce, fan of thin sliced apples and a sprig of fresh mint.