Page 166 - 18-24 Sept 19, 21

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Decadent Apple

Napoleon

wraps Yom Tov Pastries

INGREDIENTS DIRECTIONS
Dough Prepare the Dough
SDFNDJH LQFK SXϑ Cut squares into quarters. Place on cookie sheets. Smear with
pastry squares (10) egg white.
1 egg white or 3 Combine 3/4 cup sugar and two teaspoons cinnamon in a
tablespoons Egg Whites baggie, close, and shake to combine. Sprinkle on dough. Prick
3/4 cup sugar with fork.
2 teaspoons Cinnamon Bake at 400 degrees Fahrenheit until golden, 20 to 25
8 ounces Whipped minutes. Let cool.
Topping or other dessert
whip Prepare the Filling
2 vanilla custards Whip up eight ounces of whipped topping. Combine with two
vanilla custards.
Apple Mixture Slice apples very thinly in half moons (or use food processor
2 red apples thin slicing blade). Cook in pot with margarine, sugar, and
2 green apples cinnamon until very soft and falling apart (approximately half
1/4 stick margarine an hour). Stir to combine.
3 tablespoons sugar
1 teaspoon Cinnamon
Prepare the Caramel Sauce
Heat the brown sugar and the margarine in a small pot. When
Caramel Sauce melted, stir in the whipped topping. Allow to cool.
8 ounces Whipped
Topping or other dessert Assembly
whip Smear custard mixture on half of the squares, until custard
1 cup brown sugar
4 tablespoons margarine is used up (approximately three and a half tablespoons per
square).
confectioners’ sugar, for
dusting Spread apple mixture gently on top of custard.
Place remaining empty squares on top of apple mixture.
Dust with confectioners’ sugar. Cut into squares and chill until
ready to serve. Serve with the caramel sauce.

Sep 15 '21 The Bulletin 718.387.0123 • www.willbulletin.com Y-7