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.
- ¾ cup unsalted butter, separated
- Baking spray
- 1 package (16 ounces) Athens® Phyllo Dough (9” x 14”), thawed
- 3 large Fuji apples, peeled and diced small
- ½ cup granulated sugar
- 1 8 ounce tub of 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
Preheat your oven to 375° F. 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. Spray a half sheet tray or cookie sheet with baking spray, then layer the first sheet of phyllo dough down. Brush the dough with melted butter and continue stacking the layers of phyllo, brushing each one with melted butter before stacking another. Brush the top layer with butter too. When all the layers are stacked, cut the dough into thirds (on the shorter side, not long). Bake for 8 minutes until golden brown and super crispy. Let cool.
To make the caramelized apples:
In a medium-sized pot, melt the ¼ cup of butter and add in the apples and sugar. Stir until the 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 the 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 the mascarpone until light and fluffy. Add in the confectioners sugar and mix on low until combined. Add in the 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!