Layers of apples, crispy and flaky puff pastry and rich caramel combine to make Apple Napoleons with Warm Caramel Sauce, a wonderful dessert.
Apple Napoleon with Caramel Sauce

Apple Napoleons with Warm Caramel Sauce
Serves: 6
  • 1 piece frozen puff pastry about 9" square and 1/8" thick, thawed in refrigerator (half a 17 1/4 ounce package frozen puff pastry)
  • 1 Cup sour cream
  • 1/2 Cup granulated sugar; plus
  • 2 Tablespoons granulated sugar; divided
  • 1 3/4 teaspoons peeled minced fresh ginger; divide
  • 1 1/2 teaspoons grated lemon zest; divided
  • 1 1/2 Tablespoons unsalted butter
  • 3 tart apples such as Granny Smiths; peeled, halved lengthwise, cored, and cut in 3/8" thick slices, then halved crosswise
  • 3/4 teaspoons ground cinnamon
  • powdered sugar; for garnish
  • 1 Cup purchased Caramel sauce; heated until warm
  • 6 mint sprigs; for garnish
  1. Preheat oven to 400 degrees.
  2. Cut pastry sheet into 6 equal rectangles. Place rectangles 1 inch apart on ungreased baking sheet.
  3. Bake on rack in lower third of oven 15 to 20 minutes, until puffed and golden. Remove; let cool for 10 minutes.
  4. Slice pastries horizontally into 2 layers. (Pastries can be baked 2 hours ahead. Leave uncovered at cool room temperature.)
  5. 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.)
  6. 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.
  7. 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.
  8. 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.

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