Giant apple napoleon
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 17 1/2 oz. package frozen puff pastry sheets,thawed | |
| 1 | large | Egg |
| 1 | tablespoon | Water |
| 1 | 3.5 package vanilla instant pudding mix | |
| 2 | cups | Whipping cream |
| ¼ | cup | Butter or margarine |
| 5 | larges | Granny Smith apples, peeled and sliced |
| 1 | cup | Sugar |
| 1 | teaspoon | Ground cinnamon |
| Powdered sugar | ||
Directions
Unfold pastry sheets on baking sheets; press out fold lines. Stir together egg and 1 tablespoon water; brush on pastry sheets.
Bake at 400øF for 15 minutes or until golden. Cool on wire racks.
Beat pudding mix and whipping cream at medium speed with an electric mixer 2 minutes. Cover and chill 30 minutes.
Melt butter in a large skillet over medium heat. Add apple slices, sugar, and cinnamon. Cook, stirring constantly, 10 minutes or until tender; drain.
Spread pudding over 1 pastry sheet; top with apple mixture. Place remaining pastry sheet over apple slices; sprinkle with powdered sugar Note: Bake puff pastry the day before; assemble Napoleon the following day.
Yield: 8 servings. Typed in MMFormat by cjhartlin@... Source: Southern Living Magazine Nov. 99 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Dec 3, 1999