Luxirare-ApplesNapoleon.jpg
The enviable Luxirare — killer clothes and fine cuisine — shares these wonderful photos from making Apple Napoleon (swoon). Luxirare writes:

Prepare everything before hand. I eat apple napoleon A LOT so I always take one day out of the week to prepare my phyllo dough and sliced apples. I take them out whenever I feel like baking them directly from the freezer. I used sugar and apple pie spice to season the apples.
Phyllo dough (or edible paper) comes in rolled up packages but each sheet needs to be separated and buttered. The best way to prepare phyllo dough is to use butter spray. It’s faster and lighter than brushing on melted butter. After you spray it you stack the sheets on top of another.
Keep phyllo sheets in the freezer. When you’re ready to eat, take them out and bake both the apple and phyllo (I cooked them on separate racks) at 375˚f. Phyllo will be done faster; apples will take longer. I forget the time because I watch them. Make sure you flip phyllo so both sides get toasty.
[When done cooking] stack the separately cooked phyllo and apples. Caramel helps glue the apples on.

If only everything I made in the kitchen ended up looking this delectable! You can see more shots here.


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