Serves 6

Ingredients

• 5 apples (Braeburn, Jonathon, Gala or Fuji)
• 5 tablespoons sugar
• pinch salt
• 1 teaspoon freshly squeezed lemon juice
• ¼ cup apple juice

Procedure

1. Preheat the oven to 350 degrees
2. Peel, core and slice the apples 1/8th inch thick.
3. Place them in a large sauté pan with the sugar, salt and lemon and apple juices.
4. Cook over medium heat until the apples are soft but still retain their shape.
5. Set aside and cool. These can be prepared in advance.

Filo Squares

If using frozen filo, allow it to defrost in the refrigerator overnight.

Ingredients

• 2 ounces (weight) pecans, toasted
• ½ cup sugar
• 4 ounces unsalted butter, melted
• 4 sheets filo (fresh or frozen)

Procedure

1. In a food processor, finely grind the pecans with the sugar. Place in a small bowl and set aside.
2. Lay filo sheets on a flat work surface. Remove one sheet of filo from the stack and place it on the work surface in front of you. Cover the remaining sheets with a kitchen towel (it prevents them from drying out). Brush the single sheet of filo with the melted butter and sprinkle with some of the ground pecan sugar mixture, enough to cover the surface lightly.
3. Place a second sheet of filo on top and butter and sugar it in the same way. Continue until you have four layers of filo. Trim the filo into a 15 x 12-inch rectangle. Cut the rectangle into three-inch square pieces (you'll have 20).
4. Using a metal spatula place the filo squares onto parchment or nonstick baking sheet lined baking sheets.
5. Place a second baking sheet, bottom side down, on top of the filo squares (so they'll keep their shape while baking). Bake (at 350°) for 10-15 minutes until golden brown. (You will need to remove the top baking sheet to see if they are finished.)
6. Cool the filo squares until you are ready to assemble the napoleons.

Cinnamon Cream

Ingredients

• 1 ¼ cups heavy cream
• 3 tablespoons sugar
• 1/8 teaspoon ground cinnamon

Procedure

1. Combine all of the ingredients in a bowl and whisk until soft peaks form.

To assemble the napoleons:

Place one filo square onto each of six plates. Top the filo with some of the apple mixture (enough to make a small mound) and then some cinnamon cream. Place a second filo square on top of the cinnamon cream. Repeat these steps for the third layer. Serve immediately. If you want to garnish, sprinkle some of the pecan sugar mixture on the plate around the Napoleon.

©2000 Emily Luchetti