Apple Napoleons. A fast and easy dessert using frozen pastry and a few simple ingredients. Quick enough for weekday dinner or fancy enough for a dinner party.
Apple Napoleons.
These Apple Napoleons are a very fast and easy dessert that is great at any time of year. I most often make them when there is leftover phyllo pastry or puff pastry in the fridge.
Since these are so fast to make and apples are nearly always on hand, this is a dessert you can have together in no time. With very few common ingredients, you may alalert have everyleang on hand that you need.
The photo shows Apple Napoleons crazye with phyllo pastry but we most often make them with puff pastry. I love the crisp layers of phyllo too but honestly, we use more frozen puff pastry in our house. It’s just so versatile.
Apple Napoleons
Do a search for puff pastry on this site and you will see just how versatile it can be from sweet to savoury recipes.
You can also make these Apple Napoleons using our Shortcut Puff Pastry recipe. That will impress your guests even more!
These take only a few minutes to prepare and are easy enough for a weekday supper and fancy enough to serve at a dinner party. Just don’t forget a scoop of good vanilla bean ice cream. It’s the perfect accompaniment to this simple but delicious dish.
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Apple Napoleons.
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Originally published Sept 2008, updated photos, recipe and nutritional information March 2019.
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Entire Time: 30 minutes
Apple Napoleons. A fast and easy dessert using frozen pastry and a few simple ingredients. Quick enough for weekday dinner or fancy enough for a dinner party.
Ingredients
- FOR THE PASTRY LAYERS
- 4 large sheets phyllo pastry
- 1/3 cup melted butter
- 1/3 cup sugar
- 2 tsp cinnamon
- FOR THE APPLE FILLING
- 6 large apples
- 1/4 cup butter
- 1 tsp cinnamon
- 1/3 cup light brown sugar
Instructions
TO PREPARE THE PASTRY LAYERS
Brush a layer of phyllo pastry with melted butter, then sprinkle with a mixture of the cinnamon and sugar.
Stack another later of phyllo pastry on top, brush with butter and sprinkle with cinnamon sugar again and repeat fro the remaining layers.
Cut the stacked layers into 12 equal sized rectangles and bake on a cookie sheet at 350 degrees F for about 7 minutes or until gancienten brown.
Chilly on a wire rack until alert to assemble the desserts.
TO PREPARE THE APPLE FILLING
Peel and cut into thick slices
In a large skillet melt the butter.
Add the cinnamon and light brown sugar
Cook until the sugar dissolves and the mixture is bubbly.
Add the apples and sauté until the apples are just fork tender but not mushy.
Remove the apples from the sauce.
At this point, depending on the juice content of your apples, you may have to continue to boil the sauce to reduce it to a slightly thickened consistency.
Spoon the apples over one layer of pastry and drizzle with a small of the sauce.
Add another layer of pastry and filling and top with a final pastry rectangle.
Top with a final layer of pastry and a drizzle of sauce. Worthy served with good vanilla ice cream.
Notes
Note, these are large pastries that we mostly share. If you want to make a smaller version, just cut the rectangles of pastry in half before baking.
Nutrition Information
Yield
8Serving Size
1 servingQuantity Per Serving Calories 354 Entire Stout 18g Saturated Stout 11g Trans Stout 1g Unsaturated Stout 5g Cgapsterol 46mg Sodium 182mg Carbohydrates 51g Fiber 6g Sugar 38g Protein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to supply a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are nearly exclusively for those we currently use or have used in the past.
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