AppleNapoleanFinish

Apple Napoleon

||

Apple Napoleon is a nostalgic dessert inspired by classic Italian bakery treats from the 1960s and 70s. With layers of flaky puff pastry, spiced sautéed apples, and freshly whipped cream, it brings together textures and flavors that are both comforting and refined. Whether you’re serving this at a family dinner or a special gathering, the Apple Napoleon offers a beautiful presentation with a deep connection to traditional Italian-American kitchens.

The heart of this dessert lies in its filling—tart Granny Smith apples sautéed in butter, cinnamon, sugar, and a hint of cardamom until tender. These sit between crisp triangles of golden puff pastry that are sprinkled with cinnamon sugar before baking. A silky whipped cream, flavored with vanilla, adds richness without overpowering the delicate apple flavor. The real indulgence comes from the homemade caramel sauce, which adds a warm, buttery finish and can be enhanced with a splash of your favorite liqueur for a grown-up twist.

To assemble, you layer puff pastry with cream and apples, building a stack that’s equal parts elegant and satisfying. The final touch is a generous drizzle of caramel over the top, creating a dessert that feels like something out of a European patisserie. Whether you’re recreating a taste of childhood or crafting a new family favorite, this Apple Napoleon is sure to impress.

Growing up in an Italian neighborhood surrounded by bakeries and delis in the 1960s & 1970s, I was able to indulge in Italian desserts such as this Apple Napoleon, Focaccia bread and piccolo pizzas.  The traditional Apple Napoleon was my inspiration for this dessert.  This light and flaky dessert is so scrumptious your family and friends will ask for these after every dinner.  From my kitchen to your family, enjoy and God Bless.

1 Puff Pastry Sheet, thawed per package directions

Filling

  • 3 granny smith apples
  • ½ stick salted butter
  • 2 T Cinnamon
  • ¼ cup Sugar
  • ¼ tsp Cardamom

Whipping Cream

  • 1-pint heavy whipping cream, cold
  • 2 tsp sugar
  • 1 tsp vanilla

Caramel

  • 1 cup Sugar
  • ½ stick cold salted butter
  • 1 cup water
  • 1 cup heavy whipping cream, room temp

Step 1: Make the Caramel Sauce

  • In a 2-quart saucepan, add 1 cup sugar and 1 cup water. On medium high heat, stir constantly until dissolved.  Must use a wooden spoon.  Metal or plastic spoon will result in the sauce not forming correctly.
  • Once the sugar is melted, stop stirring. The sugar mixture will turn to a dark amber color.  Keep a close eye on the mixture.  Remove from heat once the dark amber color is reached.
  • BE CAREFUL. THESE NEXT STEPS IS WHERE THINGS CAN GO DOWNHILL FAST.
  • Add ½ stick butter to sugar mixture and stir until fully melted
  • Add 1 cup heavy whipping cream at room temp very slowly while stirring. If you pour to quickly, you will have a big mess on your hands. 
  • Transfer mixture in a glass bowl and refrigerate.
  • OPTIONAL: Add dark rum, Grand Marnier, Jack Daniels Apple Brandy for a great adult kick
Apple Napolean Cooked Apples

Step 2: Make the Filling

  • Core and thinly slice the apples, leaving the skin on
  • Melt butter in frying pan using medium high heat. Add apples.
  • Sauté for 3 minutes, stirring consistently.
  • Add ¼ cup sugar, cinnamon & cardamom. Cook until apples are soft
  • Remove from heat and cool
Apple Napolean Puff Pastry Triangles

Step 3: Bake the Pastry Sheet

  • Roll out the thawed pastry sheet
  • Cut into triangles and sprinkle with cinnamon & sugar
  • Bake per package directions.

Step 4: Make the Whipped Cream

  • Chill a metal bowl and the beaters for a few minutes in the freezer
  • Once chilled, add 1 pint of heavy whipping cream and start whipping
  • Once the cream starts to foam, add sugar and vanilla
  • Keep whipping the cream until stiff peaks form and it looks like whipped cream. Taste the cream and adjust the sugar and vanilla as necessary.  Don’t make too sweet, though.  You’ll have enough sweetness from the rest dessert

Assembly

  • Now the puff pastry is baked, the caramel sauce has chilled and the filling is cooled it’s time to assemble the napoleon,
  • The dessert has 3 layers.  The first layer is one puff pastry triangle, add a dollop of whipped cream and 2 of the cooked sliced apples.  Repeat this layer.  The third layer is one puff pastry triangle with a dollop of whipped cream.  Lastly, drizzle the caramel sauce on top.
  • Enjoy this delectable dessert
AppleNapoleanFinish
Print

Apple Napoleon

Materials

  • 1 puff pastry thawed according to package directions

Filling

  • 3 granny smith apples
  • ½ stick salted butter
  • 2 tbsp cinnamon
  • ¼ cup sugar
  • ¼ tsp cardamon

Whipping Cream

  • 1 pint heavy whipping cream cold
  • 2 tsp sugar
  • 1 tsp vanilla

Caramel

  • 1 cup sugar
  • ½ stick cold salted butter
  • 1 cup water
  • 1 cup heavy whipping cream room temperature

Instructions

Step 1: Make the Caramel Sauce

  • In a 2-quart saucepan, add 1 cup sugar and 1 cup water. On medium high heat, stir constantly until dissolved. Must use a wooden spoon. Metal or plastic spoon will result in the sauce not forming correctly.
  • Once the sugar is melted, stop stirring. The sugar mixture will turn to a dark amber color. Keep a close eye on the mixture. Remove from heat once the dark amber color is reached.
  • BE CAREFUL. THESE NEXT STEPS IS WHERE THINGS CAN GO DOWNHILL FAST.
  • Add ½ stick butter to sugar mixture and stir until fully melted
  • Add 1 cup heavy whipping cream at room temp very slowly while stirring. If you pour to quickly, you will have a big mess on your hands.
  • Transfer mixture in a glass bowl and refrigerate.
  • OPTIONAL: Add dark rum, Grand Marnier, Jack Daniels Apple Brandy for a great adult kick

Step 2: Make the Filling

  • Core and thinly slice the apples, leaving the skin on
  • Melt butter in frying pan using medium high heat. Add apples.
  • Sauté for 3 minutes, stirring consistently.
  • Add ¼ cup sugar, cinnamon & cardamom. Cook until apples are soft
  • Remove from heat and cool

Step 3: Bake the Pastry Sheet

  • Roll out the thawed pastry sheet
  • Cut into triangles and sprinkle with cinnamon & sugar
  • Bake per package directions.

Step 4: Make the Whipped Cream

  • Chill a metal bowl and the beaters for a few minutes in the freezer
  • Once chilled, add 1 pint of heavy whipping cream and start whipping
  • Once the cream starts to foam, add sugar and vanilla
  • Keep whipping the cream until stiff peaks form and it looks like whipped cream. Taste the cream and adjust the sugar and vanilla as necessary. Don’t make too sweet, though. You’ll have enough sweetness from the rest dessert

Assembly

  • Now the puff pastry is baked, the caramel sauce has chilled and the filling is cooled it’s time to assemble the napoleon,
  • The dessert has 3 layers. The first layer is one puff pastry triangle, add a dollop of whipped cream and 2 of the cooked sliced apples. Repeat this layer. The third layer is one puff pastry triangle with a dollop of whipped cream. Lastly, drizzle the caramel sauce on top.
  • Enjoy this delectable dessert

Facebook