Apple Napoleon
12 servings
150 minutes
Apple 'Napoleon' is an exquisite dessert inspired by the classic French cake but with an unexpected fruity twist. It features crispy puff pastry layers made from aromatic dough with hints of rum. The delicate apple filling, reminiscent of caramelized jam, adds special juiciness and sweetness to the cake, while condensed milk contributes creamy softness. The flavor is harmonious—the combination of the slight tartness of green apples and the sweetness of condensed milk creates a perfect balance. This dessert is especially good in the autumn season when apples reach their aromatic ripeness. It is great for family celebrations as well as cozy tea gatherings. After a few hours in the fridge, its textures soak perfectly, making each piece a true gastronomic delight.
1
Dough: mix butter and flour until a uniform mass is obtained. In a separate bowl, mix eggs with water and add rum, then add to the flour mixture and mix again. Wrap in film and place in the refrigerator for at least 40 minutes.
- Butter: 500 g
- Wheat flour: 600 g
- Chicken egg: 2 pieces
- Water: 100 ml
- Rum: 50 ml
2
Divide the dough into 5 parts, roll thinly, make holes with a fork, and bake in the oven at 210 degrees on parchment for 8 minutes each layer. Let cool.
3
Filling: peel and slice apples into circles. Simmer on low heat with sugar until pectin is released (apples will release juice and the mixture will become jam-like). Add condensed milk and stir, keeping on low heat for another 5 minutes.
- Green apples: 3 kg
- Sugar: 500 g
- Condensed milk: 1 jar
4
Layer the dish, alternating layers of dough with apple filling, finishing with apples, and crumbling the fifth layer over the apples.
5
If you have patience, put it in the fridge to soak for a couple of hours.