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Recipe Name: Apple Napoleons With Warm Caramel Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 Piece Frozen puff pastry
about 9" square
And 1/8" thick, thawed in
half a 17 1/4 oz pkg frozen
puff pastry
1 Cup(s) Sour cream
1/2 Cup(s) Granulated sugar, plus
2 Tablespoon(s) Granulated sugar, divided
1 3/4 Teaspoon(s) Peeled minced fresh ginger
1 1/2 Teaspoon(s) Grated lemon zest, divided
1 1/2 Tablespoon(s) Unsalted butter
3 Tart apples such as Granny
Smiths peeled halved
Lengthwise, cored and cut
in 3/8"
1 Thick slices, then halved
3/4 Teaspoon(s) Ground cinnamon
Powdered sugar, for garnish
1 Cup(s) 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. Yields 6
servings. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 By Betty
Rosbottom Formatted for MasterCook by Susan Wolfe - Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
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

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