Best 6 Apple Hash Napoleon Recipes

APPLE PIE NAPOLEON

Steps:

• Bake apple pie per package instructions. Let cool. Once cooled, break up pie with a fork.
• Thaw puff pastry sheet at room temperature for 30 minutes.
• Preheat oven to 400 degrees F.
• Unfold puff pastry sheet on a lightly floured surface. Cut into 3 strips along the fold marks. Place strips 2-inches apart on a baking sheet. Bake for 15 minutes, or until golden. Remove from baking sheet and cool on a wire rack.
• In a small bowl combine whipped topping and cinnamon sugar. Set aside.
• In a small mixing bowl, beat on low speed with an electric mixer the cream cheese and powdered sugar until light and fluffy. Add caramel creme liqueur and beat until smooth.
• Place one baked puff pastry sheet on a platter. With the back of a fork, gently push down center of the pastry creating a trough for filling. Spoon in some broken-up apple pie, and then layer with 1 cup of whipped topping mixture. Repeat with next layer. Top with baked pastry sheet. Drizzle with glaze and serve.

KAITAFI FRUIT NAPOLEON

Steps:

• Preheat the oven to 300 degrees F.
• In a medium bowl, combine the kaitafi with the butter, and 1/3 cup sugar to form patties about 3 inches in diameter. You will need 3 to 4 of these. Place them on a greased sheet pan. Sprinkle 1 tablespoon of the remaining sugar over the "disks". Bake for 15 to 20 minutes or until sugar has caramelized. In a small bowl, combine the fruit with a tablespoon of sugar and reserve. Begin to plate by placing 1 slice of kiwi on the bottom (to prevent it from sliding) and layer the napoleon by putting 1 disk and then fruit. Continue to desired height. Drizzle with dark and white chocolate sauce. Serve.

PORTOBELLO NAPOLEON

Steps:

• Slice the portobellos into 3 pieces each, grill and keep warm. Heat garlic in 1-ounce olive oil. Add beans and season with salt and pepper. In a separate pan, heat the olive oil and saute the chard. Season and grill the tomatoes, reserve warm. Set rice in the center of the plate. Top with mushroom, red tomato, chard, portobello, yellow tomato, chard, portobello. Surround with the beans and top with Parmesan.

AHI TUNA NAPOLEON

Steps:

• Preheat the oven to 400 degrees F.
• Place the tuna in a nonreactive bowl with the scallions, 1 teaspoon of the chili oil, the sesame oil, 1/2 teaspoon of the black sesame seeds and 1/2 teaspoon of the white sesame seeds. Sprinkle over the smoked paprika and season with salt. Mix together, and then refrigerate.
• Slowly brown the melted butter in a pan over low heat. Brush some onto a single layer of filo, and then fold in half. Brush another layer with butter, fold in half, and place on top. Repeat with the third layer. Cut the filo stack in half on a bias, and then bake on a baking sheet until crispy, about 5 minutes. Season with salt.
• Mix the Dijon with the remaining chili oil, incorporating well. Swipe some spicy Dijon on a plate, with 1 tablespoon of the tuna on top. Place a layer of filo over, and then top with another tablespoon of tuna and another filo layer. Finally top with one last tablespoon of tuna. Top the napoleon with the red onions, cilantro and the remaining sesame seeds.

LEMON CREAM FILLO NAPOLEON

Steps:

• Place the lemon zest in a medium bowl and set aside. Spoon 4 tablespoons of the lemon juice into a very small bowl, sprinkle with the gelatin and set aside to thicken and almost set.
• Place the eggs, egg yolks, sugar, salt, and remaining lemon juice in the bowl with the lemon zest and whisk together. Pour into a saucepan, add the butter and cook over med-low heat, whisking constantly, until the custard begins to thicken. Just before boiling remove from the heat and add the now thickened lemon gelatin mixture. Pour the whole mixture through a fine mesh strainer set over a medium bowl. Cover the surface directly with plastic wrap and chill overnight until set quite firm.
• The next day, preheat the oven to 350 degrees F.
• Unwrap the sheets of fillo and cover with damp cloth or a piece of plastic wrap. You should work quickly to avoid the fillo drying out. Lay two pieces of parchment paper measuring about 16 by 11-inches out on large chopping board. Brush each piece of paper with a thin layer of butter and sift two tablespoons of confectioners' sugar onto each one.
• Lay a sheet of fillo onto each of the papers and now brush that with butter also. Continue to layer the fillo and butter on each stack to give 4 fillo layers in total, finishing with a butter layer. Finally, sift 2 tablespoons of confectioners' sugar on top of each. Lay another sheet of parchment paper measuring 16 by 11-inches on top and use this as a guide to trim the pastry edges using a sharp knife.
• Next, remove the top sheet of parchment and using the knife, divide each fillo stack in half down the length (to give four 5.5-inches wide and 16-inches long rectangles). Make light score marks (not cutting through) with the knife across the opposite way and at 2-inch intervals to give 8 portion marks when serving. Slide each stack onto a sheet pan, butter the top sheets of parchment paper and place them butter side down on top. Finally, place another sheet pan on top of each stack (which will ensure the pastry will cook thin and crispy).
• Bake for 15 minutes, until crisp and golden brown. Remove the top sheet pans and allow the pastries to cool completely.
• To assemble, set one long rectangle onto a large platter and spread over 1/4 of the lemon cream evenly. Continue to layer up the fillo and lemon cream ending with a fillo top, to give 4 fillo layers and 3 lemon cream layers. There should be a remaining 1/4 of lemon cream still in the bowl to make a sauce with. To do this, add a 1/4 cup of hot tap water and whisk until smooth and drizzly in consistency.
• Finally, prepare the blackberries. Tip them into a small bowl and lightly crush them with a fork to bring out their juices. Add 1 tablespoon confectioners' sugar and toss together.
• Using a very sharp knife carefully cut the Napoleon into 8 portions using the score marks as a guide. Drizzle some lemon sauce on each serving plate and place a portion of Napoleon in the center of each one. Spoon the crushed blackberries around and serve at once.

APPLE NAPOLEONS

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine cinnamon and sugar. Place pastry on a lightly floured work surface. Sprinkle evenly with 2 tablespoons cinnamon mixture. Carefully roll out to 1/8 inch thick. Cut out eight 3 inch squares, and place on a parchment-lined baking sheet. Cover with more parchment and another baking sheet. Chill in freezer until firm, about 15 minutes.
• Bake pastry in oven until crisp and lightly browned, about 30 minutes. Remove top parchment and baking sheet. Transfer, with bottom parchment, to a wire rack, and let cool.
• Meanwhile, in a medium saucepan, melt butter over medium-high heat until foam subsides. Add apples; cook, stirring occasionally, until golden brown, about 7 minutes. Add remaining cinnamon mixture. Cook until apples are tender but not falling apart. Let cool completely. To assemble, top the pastry with whipped cream then apples; repeat with another layer of each. Serve immediately.