Prepare a thick pudding according to the package directions.
Peel the apples, cut them into quarters and seed them. Caramelize the apples in butter with sugar and cinnamon until tender.
Let the pudding and apples cool.
Take a crunchy Sigdal Pumpkin Seed and spread it with pudding.
Place baked apples on top. Add a second layer in the same way.
Using a sharp, serrated knife, cut each millefeuille in half.
Serve over a layer of diluted vanilla pudding, accompanied by caramelized apple and a little fresh mint.