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Caramel Apple & Pecan Napoleons

Caramel Apple & Pecan Napoleons

5
(3)

Between two puff pastry rectangles you'll find a mouthwatering mixture of apples sautéed with butter, brown sugar and cinnamon, topped with caramel sauce and chopped pecans. Served warm with vanilla ice cream, you get the wonderful flavor of apple pie without all the work.

serves 8 people

Ingredients

cost per recipe: $16.02

The price is determined by the national average.

  • 1

    egg

  • 1

    tablespoon water

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 1/4

    cup (1/2 stick) butter

  • 6

    cups apple, peeled and diced

  • 1/2

    cup packed brown sugar

  • 1/2

    teaspoon ground cinnamon

  • 12 1/4

    ounces (1 jar) caramel topping

  • 1/2

    cup pecans, toasted and chopped

  • 1

    quart vanilla ice cream(about 4 cups)

view nutrition info

How to Make It

Step 1

Heat the oven to 375°F.  Lightly grease a baking sheet.  Beat the egg and water in a small bowl with a fork.

Step 2

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 15x10-inch rectangle. Cut in half lengthwise.  Cut 1 pastry half into 4 (5 x 3 3/4-inch) rectangles.  Repeat with the remaining pastry half.  Place the pastries on the baking sheet.  Brush with the egg mixture.

Step 3

Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split each pastry into 2 halves, making 16 in all.

Step 4

Heat the butter in a 10-inch skillet over medium heat. Add the apples, brown sugar and cinnamon and cook and stir for 10 minutes or until the apples are tender.  Remove the skillet from the heat.

Step 5

Spoon about 1/2 cup apple mixture on each bottom pastry layer.  Top each with about 1 tablespoon caramel topping and 1 tablespoon pecans.  Top with the top pastry layers and drizzle with any remaining caramel topping.  Serve with the ice cream.

Recipe Tips

  • Make-Ahead: Bake the pastry rectangles and cook the apple mixture up to 24 hours in advance.  Reheat the pastries for 10 minutes in a 300°F. oven or until crisp.  Cool and split as directed above. Reheat the apple mixture in a microwavable container on HIGH for 2 minutes or until hot, stirring once halfway through the cook time.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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Ratings & Reviews

(3)
  • Trace

    December 22, 2012

    Will become a very welcome addition to our recipe book

    My family gets together for home made pizza every Saturday evening followed by dessert. We made this last week, served it up and there was nothing but mmmms, ahhhs and smacking of lips (and almost some plate licking). We added a little more cinnnamon and pecans. We also used brown sugar Splenda and Sugar Free Caramel topping to reduce the sugar and it was fantastic. I do not usually eat dessert and I even ate a portion and loved every bite. One of my Aunts called my Mom from the store a few days later tryng to find all the ingredients so she could make it. Our pastry kind of puffed up while cooking instead of staying flat, so next time we may try piercing it with a fork to see if that prevents it. I highly recommend this dessert to anyone.

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    (0) (0)
  • Mary A.

    December 2, 2009

    Caramel Apple & Pecan Napoleons

    Great recipe

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    (0) (0)
  • testcas9991

    December 5, 2007

    Caramel Apple & Pecan Napoleons

    I used a little more cinnamon than called for. The room was silent while my friends ate this. Excellent. I will make this again!

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    (0) (0)

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