Caramel Apple Napoleons

A sweet, fruity take on the flaky dessert, these Caramel Apple Napoleons are bursting with fall flavors! Caramel pudding-based cream and thinly sliced apples, layered between sheets of puff pastry are the fall treat you didn't know you needed!
Course Dessert
Cuisine French
Keyword caramel apple napoleons
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 9 pastries
Calories 338kcal
Author Erica


  • 1 sheet frozen puff pastry
  • 1/2 Granny Smith apple thinly sliced
  • 1/2 Honeycrisp apple thinly sliced
  • 1 cup caramel pudding
  • 1/2 cup heavy whipping cream
  • Caramel sauce for garnish
  • Powdered sugar for garnish

Caramel Pudding

  • 2 cups milk divided
  • 3 1/2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup granulated sugar
  • 3 tablespoons water


  • Allow the sheet of pastry to thaw at room temperature for 10-15 minutes.
  • Preheat your oven to 400°F. Unfold the pastry sheet on to a lightly floured parchment. Cut the sheet into strips following the two folds, then each strip into thirds. Set them on a baking sheet and bake for 15 minutes, until golden brown. Remove to cooling rack for 10 minutes, then split each in half. Set aside.

Caramel Pudding

  • While pastries are baking, make the pudding. Whisk ¼ cup of milk with the cornstarch, vanilla, and salt until smooth. Set aside.
  • Bring sugar and water to a boil in a medium saucepan, then reduce to medium heat. Allow to cook undisturbed for 7-8 minutes until amber in color.
  • Remove from heat and slowly whisk in remaining milk, ¼ cup at a time. Some of the caramel may clump as you do this - that's OK.
  • Return saucepan to heat, whisking to dissolve the caramel clumps, then allow to simmer for about 10 minutes until the mixture darkens and thickens.
  • Gradually whisk in cornstarch mix, and continue to whisk over medium heat until it thickens to pudding-like consistency.
  • Strain through a fine mesh strainer, and refrigerate for 30-60 minutes.
  • When ready to assemble, whip heavy whipping cream to medium peaks, then fold into pudding. Spoon into a pastry bag.


  • Pipe 9 dollops of caramel cream on the bottom half of the pastry, then drizzle with caramel sauce. Place 2-3 apple slices on top, drizzle with more caramel sauce, then pipe 9 more caramel cream dollops.
  • Drizzle once again with caramel sauce, and set the top half of the pastry on. Sprinkle lightly with powdered sugar, drizzle again with caramel sauce, and garnish with slices of apple.
  • Repeat with each pastry, serve, and enjoy the fall flavors!


Calories: 338kcal | Carbohydrates: 43g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 97mg | Potassium: 119mg | Sugar: 27g | Vitamin A: 280IU | Vitamin C: 0.9mg | Calcium: 73mg | Iron: 0.7mg