Monday, March 13, 2006

Apple Napoleon Dynamites!

Rosemary is HUGE in Italy and I'm pretty sure Napoleon Dynamite would love this herb too. Italians use Rosemary to flavor pork, chicken, pastas and even desserts! I saw this recipe in Italian Cooking Magazine and I just had to try it because I've never had a dessert that used an herb as a flavoring ingredient. The Napoleons came out delicious. If you're not a Rosemary fan, you may not like it. You can use another herb such as mint with this recipe or omit the Rosemary altogether.

INGREDIENTS (serves 4 to 6)

  • 1 Puff Pastry sheet, thawed
  • 4 Golden Delicious apples, peeled, cored and sliced into quarters
  • 4 Tablespoons butter
  • 1 teaspoon cinamon
  • 1 Rosemary sprig
  • 1 pint whipping cream
  • 1/4 cup sugar + extra for sprinkling
First, heat oven to 375 degrees.

Cut the thawed pastry dough into 6 rectangles and place them on a baking pan lined with parchment paper.

Sprinkle sugar over each pastry and bake the rectangles for 10 to 12 minutes, or until the puff up and are golden-brown in color.

Remove from oven and set aside.

Meanwhile, heat the 4 tablespoons of butter in a large skillet over medium-high heat.

When melted, add the sliced apples, the cinamon and the sprig of Rosemary.
Sauté the apples and Rosemary for about 10 to 15 minutes or until apples caramelize.
Carefully remove the sprig of Rosemary. Set the apples aside.

Next, in a large bowl add the 1/4 cup of sugar to the whipping cream and whip until soft peaks form.

To serve: Slice the puff pasty in half, lengthwise. Layer apples on the first half of the puffed pastry (about 5 to 7 apples) then layer some whipped cream and top it off with the top half of the puff pastry. Continue with the rest of the puffed pastries and serve Napoleons immediately.

No comments: