Apple Pie Napoleon

  • Yield : 6 servings
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
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  • 1 uncooked crumb top apple pie
  • 1 sheet frozen puff pastry
  • 2 cups whipped topping
  • 2 teaspoons cinnamon sugar
  • 4 ounces cream cheese, softened
  • 3/4 cup powdered sugar, sifted
  • 4 tablespoons caramel creme liqueur


Step 1

Bake apple pie per package instructions. Let cool. Once cooled, break up pie with a fork.

Step 2

Thaw puff pastry sheet at room temperature for 30 minutes.

Step 3

Preheat oven to 400 degrees F.

Step 4

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.

Step 5

In a small bowl combine whipped topping and cinnamon sugar. Set aside.

Step 6

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.

Step 7

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.

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