Receta Apple Napoleons With Warm Caramel Sauce
by Global Cookbook

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	Raciónes: 6

Ingredientes

1 piece Frzn puff pastry about 9" square and 1/8" thick, thawed in refrigerator (half a 17 1/4 ounce pkg frzn puff pastry)
1 c. Lowfat sour cream
1/2 c. Granulated sugar plus
2 Tbsp. Granulated sugar divided
1 3/4 tsp Peeled chopped fresh ginger divide
1 1/2 tsp Grated lemon zest divided

1 1/2 Tbsp. Unsalted butter
3 x Tart apples such as Granny Smiths peeled, halved lengthwise, cored, and cut in 3/8"
1 x thick slices, then halved crosswise
3/4 tsp Grnd cinnamon Powdered sugar for garnish
1 c. Purchased caramel sauce heated till hot
6 x Mint sprigs for garnish

Preheat oven to 400 degrees.
Cut pastry sheet into 6 equal rectangles. Place rectangles 1 inch apart on ungreased baking sheet. Bake on rack in lower third of oven 15 to 20 min, till puffed and golden brown. Remove; let cold for 10 min. Slice pastries horizontally into 2 layers. (Pastries can be baked 2 hrs ahead. Leave uncovered at cold room temperature.)
In small nonreactive bowl, whisk together lowfat sour cream, 1/4 c. sugar, 1 tsp. ginger and 1 tsp. lemon zest. (If not using immediately, cover and chill up to 2 hrs. Bring to room temperature 30 min before using.) Heat butter in large, heavy skillet over medium heat till warm. Add in apple slices, remaining 1/4 c. plus 2 Tbsp. sugar, remaining 3/4 tsp. ginger, remaining 1/2 tsp. lemon zest and cinnamon. Cook, stirring constantly, till apples are softened but not mushy, 3 to 4 min. Remove from heat; leave in skillet at cold room temperature up to 2 hrs.
When ready to serve, reheat apples, stirring, over medium heat. Spread about 2 1/2 Tbsp. lowfat sour cream mix on base of each pastry. Top with layer of warmed apple slices, then with pastry lids. Place on 6 individual dessert plates. Dust each with powdered sugar, then drizzle generously with hot caramel sauce. Garnish each with mint sprig.
Yields 6 servings.