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Recipe Name: Apple Napoleon Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

4 Ounce(s) Brown sugar
4 Ounce(s) Butter
4 Ounce(s) Golden syrup
12 Ounce(s) puff pastry
1 Egg
1/2 Pint(s) Clotted cream
4 Cooking apples, peeled and
1/2 Teaspoon(s) Ground cinnamon
1/2 Teaspoon(s) Mixed spice
1 Ounce(s) Caster sugar
2 Tablespoon(s) Brown sugar for the apples
1 Lemon, juice of
Preheat the oven to 400F. Roll the pastry out to a thickness of 1/4".
Line a baking tray with greaseproof paper and, using a 4" round
cutter, cut out 9 circles from the pastry. Prick each on both sides
several times with a fork and then refrigerate for 20 minutes. Whisk
the egg. Stew the apples with the lemon juice and a knob of butter
until they are soft but not too mushy, and at the end of cooking add
the brown sugar, mixed spice and cinnamon. Now make a caramel sauce by
melting together the brown sugar, butter and golden syrup in a pan,
stirring over a low heat until dissolved and amalgamated. Remove the
pastry rounds from the fridge and brush the surfaces with whisked egg.
Sprinkle caster sugar on top of the rounds and bake for about 18
minutes, until puffy and golden. Remove from the oven and allow to
cool, then cut each round in half horizontally using a serrated knife.
Set the tops aside. Place one round on a dessert plate and spoon on a
dollop of stewed apple then a spoon of cream. Put another half round
on top, then add more apple and cream. Finish with another round as a
lid. When you have made all the desserts, garnish with the caramel
sauce and sprigs of mint if liked. Converted by MC_Buster. Converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 3650
Calories From Fat: 2029
Total Fat: 228g
Cholesterol: 429.8mg
Sodium: 971.7mg
Potassium: 1442.4mg
Carbohydrates: 388g
Fiber: 26.6g
Sugar: 202.4g
Protein: 34.8g

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