| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Desserts, Christmas, Holidays, Fruits |
8 |
Servings |
INGREDIENTS
| 1 |
|
17 1/2 oz. package frozen puff pastry sheets,thawed |
| 1 |
lg |
Egg |
| 1 |
tb |
Water |
| 1 |
|
3.5 package vanilla instant pudding mix |
| 2 |
c |
Whipping cream |
| 1/4 |
c |
Butter or margarine |
| 5 |
lg |
Granny Smith apples, peeled and sliced |
| 1 |
c |
Sugar |
| 1 |
ts |
Ground cinnamon |
|
|
Powdered sugar |
INSTRUCTIONS
Unfold pastry sheets on baking sheets; press out fold lines. Stir together
egg and 1 tablespoon water; brush on pastry sheets.
Bake at 400°F for 15 minutes or until golden. Cool on wire racks.
Beat pudding mix and whipping cream at medium speed with an electric mixer
2 minutes. Cover and chill 30 minutes.
Melt butter in a large skillet over medium heat. Add apple slices, sugar,
and cinnamon. Cook, stirring constantly, 10 minutes or until tender;
drain.
Spread pudding over 1 pastry sheet; top with apple mixture. Place
remaining pastry sheet over apple slices; sprinkle with powdered sugar
Note: Bake puff pastry the day before; assemble Napoleon the following day.
Yield: 8 servings. Typed in MMFormat by cjhartlin@email.msn.com Source:
Southern Living Magazine Nov. 99
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Dec 3, 1999
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