- 1/2 box (1 sheet) puff pastry
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 2 Tbsp heavy cream
- 4 cup sliced Crunch Pak apples
- 1/2 cup light brown sugar, packed
- 1 tsp cinnamon
- 2 tsp lemon juice
- powdered sugar, for garnish
- caramel ice cream topping, for garnish
DIRECTIONS:
- Thaw puff pastry on counter according to package directions (takes about 30-40 minutes).
- Unfold pastry and cut along the two seems (into 3 rectangles). Then cut horizontally, creating 6 pieces. Place on a parchment paper lined baking sheet and bake in a 400 degree F oven for 13-15 minutes until lightly browned. Remove from oven and cool completely. Once cooled, slice in half lengthwise through the center. Set aside or store in airtight container until ready to assemble.
- For the filling, beat cream cheese, sugar and cream together for 5 minutes, scraping down the sides of the bowl as necessary. Set aside, or refrigerate until ready to assemble.
- While thawing the puff pastry, peel and dice the Crunch Pak sliced apples until you have 4 cups. Place in a large saucepan with brown sugar, cinnamon and lemon juice. While stirring, bring mixture to a boil over medium high heat. Reduce to medium and cook for 5-8 minutes, until apples are fork tender. Remove from heat and cool. Once cooled, assemble napoleons or refrigerate apple mixture until ready to assemble.
- To assemble: open all the puff pastries and evenly divide the cream cheese mixture on the bottom "bun". Top with caramel apple mixture. Place puff pastry tops on and sprinkle generously with powdered sugar. For added caramel flavor, drizzle with your favorite caramel sauce! Serve immediately after assembling!
Source Recipes : -Here-
