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Napoleon Dessert with Caramel Mascarpone Filling

Total Time: 45 MIN Makes: 1 Napoleon dessert
Prep Time: 35 MIN Cook Time: 8 MIN
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Description

Try this quick, no-stress napoleon dessert for the holiday season. Layers of flaky phyllo dough are stacked with caramel mascarpone cream and caramelized apples. Recipe by Sam Adler of Frosting & Fettucine blog.


Ingredients
  • ¾ cup unsalted butter, separated
  • Baking spray
  • 1 roll Athens® Phyllo Dough (9” x 14”), thawed
  • 3 large Fuji apples, peeled and diced small
  • ½ cup granulated sugar
  • 1 tub (8 ounces) mascarpone cheese
  • 1 tablespoon plus 1 teaspoon heavy cream separated
  • 1 teaspoon cornstarch
  • 2 ½ cups confectioners sugar
  • ⅓ cup homemade or store-bought caramel sauce
  • Freeze-dried apples for garnish

Directions

Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375ºF. In a small pot, melt ½ cup of butter. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lightly spray a baking pan with baking spray. Place one sheet of phyllo dough on pan. Brush with melted butter and continue stacking the layers of phyllo, brushing each one with melted butter before stacking another. Brush top layer with butter. When all  layers are stacked, cut into thirds, yielding three stacks each approximately 4 1/2″ x 9″. Bake for 8 minutes or until golden brown and super crispy. Let cool.

To make the caramelized apples:

In a medium-sized pot, melt ¼ cup of butter and add in the apples and sugar. Stir until  sugar dissolves, bring to a boil, then simmer for 20 minutes until golden brown. Keep an eye on it to make sure it doesn’t burn. In a small cup, dissolve cornstarch in one tablespoon of heavy cream, then add to the pot. Mix and continue to simmer until the mixture thickens, about 3 minutes. Let cool.

To make the filling:

In the bowl of a mixer fitted with a paddle attachment, cream  mascarpone until light and fluffy. Add in  confectioners sugar and mix on low until combined. Add in caramel sauce and the last teaspoon of heavy cream.

Assemble the Napoleon:

Take one stack of phyllo dough and pipe or spoon the filling on top. Top with caramelized apples, and another layer of phyllo. Continue stacking until you have 3 stacks of each. Garnish with freeze-dried apples and enjoy!