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Home >> Recipes >> Dessert >> Apple Napoleons with Pomegranate Caramel Sauce

Apple Napoleons with Pomegranate Caramel Sauce

Apple Napoleons with Pomegranate Caramel Sauce
for the pastry:

2 tablespoons sugar

1/4 teaspoon ground cinnamon

2 sheets phyllo pastry

3 tablespoons margarine, melted

for the apple filling:

1 cup water

1/2 cup sugar

1/2 teaspoon ground allspice

3/4 teaspoon cinnamon

3 pounds tart green apples, peeled, cored, sliced 1/3 inch thick

1/4 cup bourbon whiskey

1 tablespoon cornstarch

1 tablespoon water

for the pomegranate caramel:

1/2 cup (packed) dark brown sugar

1/2 cup water

1/4 cup pomegranate syrup or molasses

whipped cream for garnish


 Preheat oven to 375 degrees. Line a baking sheet with parchment or Silpat.

Mix 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl. Place 1

phyllo sheet on work surface. Brush with half of melted margarine. Sprinkle with half of

cinnamon sugar. Top with second phyllo sheet. Brush with remaining margarine.

Sprinkle with remaining cinnamon sugar. Cut phyllo lengthwise in half; place 1 half on

top of other. Cut phyllo crosswise into 3 squares. Cut each square in half to make 6

rectangles. Cut each rectangle in half for a total of 12 squares. Place squares on large

baking sheet. Bake until deep golden, about 8 minutes. Cool on baking sheet. The phyllo

can be prepared in advance and frozen. Thaw before assembling dessert.

Stir sugar, 1 cup water, cinnamon, and allspice in large saucepan over low heat

until sugar dissolves. Increase heat and bring to boil. Add apples and reduce heat to low.

Simmer until tender, about 15 minutes, stirring occasionally. Add bourbon. (Up to this

point apples can be prepared 2 days in advance. At this step, cover and refrigerate.

Right before serving, warm apple mixture and continue with the cornstarch.) Mix

cornstarch and 1 tablespoon water in small bowl; add to apple mixture and stir until

liquid thickens slightly, about 1 minute. Remove from heat.

 Heat water and brown sugar in a small saucepan over medium heat until sugar dissolves.

Increase heat and boil until slightly reduced, about 5 minutes. Add pomegranate molasses

and boil until syrupy, about 5 minutes. Cool.

Place 1 phyllo square on each of 6 plates. Top each with warm apple mixture.

Top each with another phyllo triangle. Drizzle pomegranate sauce over napoleon and

plate. Garnish with piped whipped cream.

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