Cut two 5-inch hearts out of puff pastry. Cut 1/2-inch wide strips of pastry from remaining dough. Brush edges of hearts with beaten egg. Twist and line edges of hearts with dough strips, joining ends of strips with egg mixture as necessary. Bake according to package directions. When golden and baked, remove or push down puffy centers of hearts to allow space for apple filling. Bring wine, honey and spices to boil in 9- to 10-inch skillet; reduce heat, cover and simmer 10 to 15 minutes. Add apples in one layer, return mixture to boil and simmer 10 to 15 minutes or until apples are tender. Carefully remove slices from liquid and drain thoroughly. Reduce liquid until syrupy; cool. Brush bottom of crust with syrup; arrange poached apples over syrup. Serve with dollops of whipped or sour cream.*If desired, apple juice may be substituted for wine.