Apple Napoleons With Warm Caramel Sauce Recipe - Cooking Index
Apple Napoleons With Warm Caramel Sauce Recipe - Cooking Index
| 1 | Frozen puff pastry about 9" square And 1/8" thick, thawed in refrigerator (half a 17 1/4 oz pkg frozen puff pastry) | |
| 1 cup | 237ml | Sour cream |
| 1/2 cup | 99g / 3.5oz | Granulated sugar - plus |
| 2 tablespoons | 30ml | Granulated sugar - divided |
| 1 3/4 teaspoons | 8.8ml | Peeled minced fresh ginger - divide |
| 1 1/2 teaspoons | 7.5ml | Grated lemon zest - divided |
| 1 1/2 tablespoons | 22ml | Unsalted butter |
| 3 | Tart apples such as Granny Smiths - peeled, halved lengthwise, cored, and cut in 3/8" Slices, then halved crosswise | |
| 3/4 teaspoon | 3.8ml | Ground cinnamon |
| Powdered sugar - for garnish | ||
| 1 cup | 237ml | Purchased caramel sauce - heated until warm |
| 6 | Mint sprigs - for garnish |
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.
Source:
St. Louis Post-Dispatch - 10-26-1998 - By Betty Rosbottom
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