Connecticut Apple and Whipped Cream Napoleon - NBC Connecticut

Connecticut Apple and Whipped Cream Napoleon

To Serve Four

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    Connecticut Apple and Whipped Cream Napoleon
    LINDAU, GERMANY - SEPTEMBER 04: Gala apples are pictured during the apple harvest next to the lake Constance on September 4, 2009 in Lindau, Germany. The lake is situated in Germany, Switzerland and Austria near the Alps. More then 1500 farmers grow apples in the lake Constance area. (Photo by Miguel Villagran/Getty Images)

     

    For Crisp Phyllo Dough Layers:
     
    ½       Cup   Melted Butter
    3                 Phyllo Dough Leaves-thawed
    ½       Cup   Sugar mixed with 2 tsp. Ground Cinnamon
     
                         Preheat oven to 400°f. Lay one sheet of thawed phyllo dough onto work surface with the 12” side closest to you and the 16” away from you. Keep the other sheets of dough covered with a double thick sheet of plastic wrap to prevent from drying out. Brush a thin coating of melted butter over the left half of the dough. Sprinkle sugar and cinnamon mix over the buttered half. Fold the unbuttered half over onto the buttered half to make an 6”wide x16” deep strip.. Butter the left half of the surface again ,sprinkle with sugar mixture, and fold the unbuttered half over onto the buttered half to make a 3” wide x 16” deep piece of dough.Cut this into 5 3x3 squares, (save the extra 1” piece just for snacks) Repeat with the other two sheets of phyllo dough. Sprinkle the tops of the pastry squares with the sugar mixture and transfer gently onto sheet pan. Bake at 400ºf for about 5 minutes or until medium golden and crisp. Cool, reserve for assembly. 
     


     
    For Whipped Cream and Peach Filling:
    1        Cup   Heavy or Heavy Whipping Cream-well chilled
                       Powdered Sugar and Pure Vanilla Extract to Taste               
    2                 Fresh Apples-cored and sliced thinly. Peel if desired. 
     


                         Place the well chilled cream into pre chilled mixing bowl. Using an electric hand mixer with a whip, whip until medium peak consistency. Do not overwhip or the cream will become separated. Sweet and flavor to taste by gently stirring powdered sugar and vanilla extract to taste. Reserve chilled. Reserve the sliced apples for assembly.
     
    For Assembly:
     


     
                         Lay out four of the baked squares on serving plates, divide half of the whipped cream onto all four squares. Arrange half of the sliced apples over the cream, pressing down to secure. Top each with another baked phyllo square and dallop the other half of the whipped cream over the four squares. Top with the remaining sliced apples. Top with the remaining baked phyllo layer and sprinkle the tops with sifted powder sugar and garnish with more fresh apple slices . Great served with caramel sauce. Enjoy!
    Lincoln Culinary Institute’s Website: www.lincolnculinary.com