Carla Hall's Apple Compote Napoleon with Cinnamon Ginger Wafers and Toasted Walnuts
Assemble This Delicious Napoleon This Fall
Finish your meal with something crunchy and sweet. With flavors of cinnamon and ginger, you won't be disappointed!
Preheat oven to 375 degrees. Combine sugar, cinnamon and ginger in a small bowl. Keep phyllo covered with a paper towel or kitchen towel while working. Lay 1 sheet of phyllo down, and then spray with olive oil. Generously sprinkle with sugar mixture. Repeat two more times, ending with a stack of three oiled sheets.
Using a ruler or a straight edge, trim the edges, then cut the sheet into 3 equal strips. Cut each strip into 3 equal squares. Repeat process with remaining phyllo sheets. Place squares on a parchment-lined baking sheet. Do not overlap. Place another piece of parchment on top, then top with another sheet pan.
Bake for 15 - 20 minutes or until the wafers are golden brown and crisp. Let cool. Store in air tight container.
For the compote:
In a large skillet, melt butter on medium heat. Add apples and sauté for 2 minutes. Add sugar, cinnamon and salt. Cook for another 4 minutes or until apples are tender. In a small bowl combine lemon juice, vanilla extract and cornstarch. Pour cornstarch mixture into apple mixture. Allow to boil for 1 minute. Add raisins. Adjust sugar, if necessary.
Stack two layers of apples and wafers. Top with a small scoop of ice cream and drizzle with caramel.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy of Carla Hall.