Apple Napoleons with Dulce de Leche

Dulce de leche in Spanish or doce de leite in Portuguese ("milk jam"), is a milk-based sauce. Found as both a syrup and a caramel candy, it is prepared by slowly heating sweetened milk to create a product that is vaguely similar in taste to caramel. It is also the basis for the elaboration of many sweets and desserts which form part of the classics of the Argentine and Uruguayan cuisine. This recipe combines the classic French Napoleon, with the classic American apple pie topped with Mexican dulce de leche.

Yield:

Makes 6 pastries

Ingredients

1. 2 sheets puff pastry cut into 3 inch squares - 18 total
2. 4 tablespoons unsalted butter
3. 4 large apples peeled, cored and sliced thinly
4. 2 tablespoons dark brown sugar
5. 1/2 teaspoon ground cinnamon
6. 1 cup dulce de leche
7. 1 cup heavy cream
8. 1 tablespoon powdered sugar

Directions

1. Bake pastry squares according to package directions until golden brown. Set aside.
2. Melt butter in a skillet and add apples, brown sugar and cinnamon. Cook until apples are soft and lightly caramelized - about 10 minutes. Heat dulce de leche and keep warm. Add powdered sugar to cream and beat until stiff peaks form.
3. Lay out 6 pastry squares and top each with whipped cream, apples and dulce de leche. Repeat a second layer for each. Top each with a pastry square, whipped cream and a sprinkling of cinnamon.

Notes