Apple Napoleons With Warm Caramel Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | St. Louis | Post1, St. louis p | 6 | Servings |
INGREDIENTS
| 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 | T | Granulated sugar, divided |
| 1 3/4 | t | Peeled minced fresh ginger |
| divide | ||
| 1 1/2 | t | Grated lemon zest, divided |
| 1 1/2 | T | 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 | t | Ground cinnamon |
| Powdered sugar, for garnish | ||
| 1 | c | Purchased caramel sauce |
| heated until warm | ||
| 6 | Mint sprigs, for garnish |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1173
Calories From Fat: 706
Total Fat: 78.9g
Cholesterol: 27.6mg
Sodium: 478.7mg
Potassium: 172.5mg
Carbohydrates: 103.8g
Fiber: 3g
Sugar: 23.6g
Protein: 14g