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apple napoleons

SERVES 4

½ teaspoon ground cinnamon

6 tablespoons sugar

1 sheet from 1 box (17¼ ounces) frozen puff pastry, thawed

All-purpose flour, for work surface

2 tablespoons unsalted butter

4 small Granny Smith apples, peeled, cored, and cut lengthwise into 1/3-inch-thick wedges

2 cups sweetened whipped cream

1. Preheat the oven to 400°F. In a small bowl, combine the cinnamon and sugar. Place the pastry on a lightly floured work surface. Sprinkle evenly with 2 tablespoons of the cinnamon mixture. Carefully roll out the dough to 1/8 inch thick. Cut out eight 3-inch squares, and place on a parchment-lined baking sheet. Cover with more parchment and another baking sheet. Chill in freezer until firm, about 15 minutes.

2. Bake pastry in oven until crisp and lightly browned, about 30 minutes. Remove top parchment and baking sheet. Transfer, with bottom parchment, to a wire rack, and let cool.

3. Meanwhile, in a medium saucepan, melt the butter over medium-high heat until foam subsides. Add the apples; cook, stirring occasionally, until golden brown, about 7 minutes. Add the remaining cinnamon mixture. Cook until the apples are tender but not falling apart. Let cool completely.

4. To assemble, top the pastry with whipped cream then apples; repeat with another layer of each. Serve immediately.

praline napoleons with almond cream filling

MAKES 6

You can make puff pastry from scratch by following the recipes on Basics.

All-purpose flour, for work surface

1 sheet from 1 box (17¼ ounces) frozen puff pastry, thawed

1 large egg, lightly beaten

2 cups sugar

Pinch of salt

1½ cups sliced almonds, toasted and finely chopped (about 7 ounces)

Vegetable oil, for spatula

Almond Cream Filling (recipe follows)

1. Preheat the oven to 375°F. Place pastry on a lightly floured work surface. Roll out to 1/8 inch thick. Cut out twelve 4½ × 2¾-inch rectangles; transfer to a parchment-lined baking sheet, and prick with a fork. Brush with egg, and cover with parchment. Top with a baking sheet. Freeze until firm, about 15 minutes.

2. With top sheet still in place, bake until pastry is crisp and golden, 30 to 32 minutes. Remove top sheet and parchment. Let pastry cool completely on bottom parchment on a wire rack.

3. Meanwhile, line a rimmed baking sheet with a nonstick baking mat. Stir together sugar, salt, and ½ cup water in a medium saucepan over medium-high heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 3 minutes. Wash down sides of pan with a wet pastry brush as needed to prevent crystals from forming. Continue to cook, stirring occasionally, until mixture turns dark amber, about 8 minutes.

4. Remove from heat; stir in almonds. Pour mixture onto prepared sheet. Using an oiled offset spatula, spread to 1/8 inch thick. Let cool completely. Transfer half of the praline to a plastic bag; using a rolling pin, gently crush into very small pieces; set aside. Break remaining praline into large pieces.

5. Transfer the almond cream filling to a pastry bag fitted with a petal tip (such as Wilton #127). Pipe filling onto 6 pastry rectangles; sprinkle each with crushed praline. Layer with another pastry rectangle and filling. Top each with a piece of praline.

almond cream filling

MAKES ENOUGH FOR 6 NAPOLEONS

2½ cups half-and-half

2 tablespoons almond paste

1 cup sugar

¼ teaspoon salt

¼ cup plus 2 tablespoons cornstarch

4 large egg yolks

1/8 teaspoon almond extract

2 tablespoons unsalted butter, softened, cut into small pieces

1 cup heavy cream

1. Bring 2 cups half-and-half, the almond paste, sugar, salt, and cornstarch to a simmer in a saucepan over medium heat.

2. Prepare an ice-water bath; set aside. Whisk egg yolks, almond extract, and remaining ½ cup half-and-half in a medium bowl; add one-third of the hot half-and-half mixture in a slow, steady stream, whisking constantly. Pour into saucepan.

3. Bring to a boil over medium-high heat, whisking constantly. Cook, whisking,