Tuesday, September 13, 2011

Tasty Tuesdays: Caramelized Apple Napoleons

recipe, presentation and photograph created by Peggy Bucholz  www.finedinings.com

We have a guest coming in this weekend, and we thought it would be fun to host a little dinner party to celebrate!  Even though it's not quite fall yet, I have been craving this roasted lemon chicken with croutons that my friend Christie made a while back.  

Since the recipe comes from Ina Garten's Barefoot in Paris, I thought we'd have a French theme for dinner.  We're going to start with mini croque monsieurs followed by a mixed green salad with baked goat cheese croutons.  For our entree we will have Ina's delicious lemon baked chicken, and for dessert, I am going to try my hand at these caramelized apple napoleons.

One of the tastiest thing we ate in Paris was a mille feuille (a Napoleon as we know it).  It translates to a million layers, and who can resist a million layers of pastry dough covered in caramelized apples and whipped cream!

Bon Appétit!

Caramel Apple Napoleon Puff Pastry Dessert
  serves 2

Prepare Puff Pastry
Frozen puff pastry, thawed
1/2 teaspoon powdered sugar

Cut into 6 (3-1/2 x 3-1/2-inch) squares, place on baking sheet; prick with fork and dust with powdered sugar. Bake at 375° for 10 minutes. Flatten with a spatula; bake 5 more minutes until lightly brown; remove from oven to cool. They can be made ahead.

Caramelized Apples
1/2 cup sugar
8 teaspoons water
1 tablespoon butter
1-1/2 cup apples, peeled, cored, sliced thinly

In skillet over medium high heat combine sugar and water; cook until it turns medium amber; lower heat to medium; add butter and apples; cook until apples are tender and browned; remove from heat to cool. They can be made ahead.

1/2 teaspoon powdered sugar
2 tablespoons slivered almonds, toasted
2 small scoops ice cream (flavor of your choice) made with a melon baller
fresh Mint sprigs for garnish 

Dust baked squares again with powdered sugar. Place one on plate, add 1/4 of apple mixture; add 2nd square turning a quarter turn, with 1/4 of apple mixture; end with a square turning a quarter turn, each plate should have 3 pastries. Repeat process for each napoleon dessert. 

Garnish plates with almonds, ice cream, mint sprigs and serve Napoleon caramelized apple dessert.


  1. Have a wonderful time with your friends and I wish it was me getting to take part in this wonderful dinner you are planning.

  2. Wow that looks so yummy and great job on the photograph too :)

  3. That is so funny because I have been thinking about the roasted chicken with croutons a lot lately, too! Too bad we aren't enjoying it together...

    Your whole menu looks fabulous as usual!


    (I hate Blogger -- it isn't letting me leave a normal comment!!!)

  4. Okay, that menu is beyond impressive. I can't decide what I want to taste more, those delicious Napoleons or the salad. Baked goat cheese croutons? That sounds divine. Hope you have a wonderful time with your friend. This is going to be an amazing dinner party, that's for sure!

  5. I am drooling. They look wonderful



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