Free Recipe Apple Napoleons with Warm Caramel Sauce

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Apple Napoleons with Warm Caramel Sauce Recipe

1 Piece Frozen puff pastry
-about 9 square
And 1/8 thick; thawed in
-refrigerator
(half a 17 1/4 oz pkg frozen
-puff pastry)
1 c Sour cream
1/2 c Granulated sugar; plus
2 tb Granulated sugar; divided
1-3/4 ts Peeled minced fresh ginger;
-divide
1-1/2 ts Grated lemon zest; divided
1-1/2 tb Unsalted butter
3 Tart apples such as Granny
-Smiths; peeled, halved
Lengthwise; cored, and cut
-in 3/8
1 Thick slices; then halved
-crosswise
3/4 ts Ground cinnamon
Powdered sugar; for garnish
1 c Purchased caramel sauce;
-heated until warm
6 Mint sprigs; for garnish

Apple Napoleons with Warm Caramel Sauce Preparation

Preheat oven to 400 degrees. Cut pastry sheet into 6 equal rectangles. Place rectangles 1 inch apart on ungreased baking sheet. Bake on rack in lower third of oven 15 to 20 minutes, until puffed and golden. Remove; let cool for 10 minutes. Slice pastries horizontally into 2 layers. (Pastries can be baked 2 hours ahead. Leave uncovered at cool room temperature.) In small nonreactive bowl, whisk together sour cream, 1/4 cup sugar, 1 teaspoon ginger and 1 teaspoon lemon zest. (If not using immediately, cover and refrigerate up to 2 hours. Bring to room temperature 30 minutes before using.) Heat butter in large, heavy skillet over medium heat until hot. Add apple slices, remaining 1/4 cup plus 2 tablespoons sugar, remaining 3/4 teaspoon ginger, remaining 1/2 teaspoon lemon zest and cinnamon. Cook, stirring constantly, until apples are softened but not mushy, 3 to 4 minutes. Remove from heat; leave in skillet at cool room temperature up to 2 hours. When ready to serve, reheat apples, stirring, over medium heat. Spread about 2 1/2 tablespoons sour cream mixture on base of each pastry. Top with layer of warmed apple slices, then with pastry lids. Place on 6 individual dessert plates. Dust each with powdered sugar, then drizzle generously with warm caramel sauce. Garnish each with mint sprig. Yields 6 servings. Recipe Source: St. Louis Post-Dispatch – 10-26-1998 By Betty Rosbottom Formatted for MasterCook by Susan Wolfe – vwmv81a@prodigy.com Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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