Saturday, November 14, 2009

Apple Napoleons

I haven't been working much with mixed media or sewing lately. Part of it is because its curling season, and part of it is because I'm interested in cooking/baking right now.
I was thinking I would try to make 1 new recipe every week, but I can't always do that. So, maybe in lieu of working on art, I will cook/bake at least 1 new recipe every 2 weeks. I'll shoot for once a week, but it gets pretty crazy around here.

I made Apple Napoleons today.

Tasted pretty good. The apple was a little overcooked, but I was pretty happy with how they turned out.

Prep Time: 10 min
Total Time: 45 min
Serves: 4

1/2 teaspoon ground cinnamon
6 tablespoons sugar
1 sheet frozen puff pastry thawed
all purpose flour for work surface
2 tablespoons unsalted butter
4 small Granny Smith apples, peeld, cored, and cut lengthwise into 1/3 inch thick wedges
2 cups sweetened whipped cream

1. Preheat oven to 400 degrees. In a small bowl, combine cinnamon and sugar. Place pastry on a lightly floured work surface. Sprinkle evenly with 2 tablespoons cinnamon mixture. Carefully roll out to 1/8 inch thick. Cut out eight 3 inch squares, and place on a parchment lined baking sheet. Cover with more parchment and another baking sheet. Chill in freezer until firm, about 15 minutes.

2. Bake pastry in oven until crisp and lightly browned, about 30 minutes. Remove top parchment and baking sheet. Transfer with bottom parchment to a wire rack and let cool.

3. Meanwhile in a medium saucepan, melt butter over medium high heat until foam subsides. Add apples, cook, stirring occasionally until golden brown, about 7 minutes. Add remaining cinnamon mixture. Cook until apples are tender but not falling apart. Let cool completely. To assemble, top the pastry with whipped cream the apples; repeat with another layer of each. Serve immediately.

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