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● Rosemary-Apple Napoleon
Nuvoloni

1 16-ounce package frozen puff pastry, thawed
1⁄2 cup sugar, plus extra
4 Golden Delicious apples
4 tablespoons butter
1 sprig rosemary, plus extra
2 teaspoons ground cinnamon
2 cups heavy cream

Preheat the oven to 375°. Unfold the thawed puff pastry, and cut into 3-inch squares. Transfer the squares to a baking sheet lined with parchment paper. Sprinkle each square with sugar and transfer to the oven. Bake for 15 minutes, until puffed and golden. Meanwhile, peel and core the apples, and cut them into wedges. In a skillet over medium heat, warm the butter, add the apples, rosemary sprig and cinnamon, and cook for 10 minutes, until browned, stirring very gently. Remove the rosemary sprig. In a large bowl, combine the heavy cream and 1⁄2 cup of sugar. Whip until medium peaks are reached. Remove the puff pastry from the oven and cool slightly. Slice each square in 1/2 crosswise. On the bottom of one half, place about 5 of the apple quarters and 1 heaping tablespoon of whipped cream. Cover with a puff pastry top to form a sandwich. Repeat with the remaining puff pastry squares to form the napoleons. Garnish with rosemary sprigs and serve at room temperature. ● Serves 4

Wine Suggestion, Dry and crisp white

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