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Caramel Apple & Pecan Napoleons

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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.

  • Thaw: 40 minutes
  • Prep: 25 minutes
  • Cook: 10 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 8
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Recipe

Ingredients

  • 1 egg

  • 1 tbsp. 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 apples, peeled and diced

  • 1/2 cup packed brown sugar

  • 1/2 tsp. ground cinnamon

  • 12 1/4 oz. (1 jar) caramel topping

  • 1/2 cup pecans, toasted and chopped

  • 1 qt. vanilla ice cream (about 4 cups)

Directions

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

  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.

  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.

  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.

  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.

  6. 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.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

Inspiration

  • VIEW:
  • Is there anything more tantalizing?

  • Toasting pecans gives them a more intense, nutty flavor. You can toast them in just a few minutes by heating them in a skillet.

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Arlene H.
Date: 12/5/2007

5 star rating

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

Submitted by:
Leah R.
Date: 5/6/2008

5 star rating

"YUM"

Submitted by:
Judy S.
Date: 12/2/2009

5 star rating

"Great recipe"

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