Recipes For 2008

Caramel Apple Pecan Napoleons

The French sure got this one right.

1 sheet of puff pastry (1/2 package)
1 egg
1 tsp water
4 tbsps butter
5 medium apples, peeled, cored and diced (about 6 cups)
1/2 cup brown sugar
1/2 tsp cinnamon
1 jar caramel topping
1/2 cup chopped pecan halves
vanilla ice cream

Thaw the pastry at room temp for about 40 minutes or until it is easy to handle. Heat oven to 375 degrees. Lightly grease a baking sheet or line with parchment paper. Mix egg and water together in a small bowl.

Unfold pastry on a lightly floured surface. Roll into a 15 x 10 rectangle. Cut the dough in half lengthwise. Cut 1/2 of the pastry into 4 5x3 rectangles. Place the rectangles 2" apart on prepared sheet. Repeat with other half of dough.

Brush with the egg mixture

Bake for 15 minutes or until golden. Remove from oven and cool on wire rack.

Heat butter in a skillet over medium heat. Add apples, brown sugar, and cinnamon and cook for about 10 minutes until apples are soft. Stir constantly.

Split each pastry in half, forming two layers. Place one layer on a serving plate. Spoon about 1/2 cup of the apples on top and top with 1 tbsp caramel sauce and pecans. Top with remaining layers. Drizzle with caramel sauce and serve with ice cream.

MAKE AHEAD TIP: Bake the pastry rectangles early int he day or up to 24 hours in advance. Bake for 10 minutes at 300 degrees or until crisp. Apple mixture also can be made in advance and refreigerated up to 24 hours. Reheat in microwave on high for about 2 minutes or until it is hot, stirring once.