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Cranberry-Apple Napoleons

(17)
  1 reviews
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 4 servings
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Spoon a sultry blend of spices and fruit atop wedges of prepared pie crust dough cooked to a gold brown. Top with ice cream and you've got a winner.

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
tablespoon butter or margarine, melted
2
teaspoons granulated sugar

Filling

2
tablespoons butter or margarine
2
large apples, peeled, cored, sliced
1/4
cup sweetened dried cranberries
1/4
cup packed brown sugar
1/2
teaspoon ground cinnamon

Topping

1
cup vanilla ice cream
2
tablespoons caramel topping
2
tablespoons toasted chopped pecans*

Steps

  • 1 Heat oven to 425°F. Unroll pie crust on work surface; brush with melted butter. Sprinkle with granulated sugar; cut into 8 wedges. Place on ungreased large cookie sheet. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet.
  • 2 Meanwhile, in 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples, cranberries, brown sugar and cinnamon; cook 3 to 4 minutes, stirring frequently, until apples are tender and mixture is slightly thickened.
  • 3 Place 1 pie crust wedge on serving plate. Top with about 1/2 cup apple mixture; top with another crust wedge. Top with ice cream. Drizzle with caramel topping, and sprinkle with toasted pecans.
  • 1 Heat oven to 425°F. Unroll pie crust on work surface; brush with melted butter. Sprinkle with granulated sugar; cut into 8 wedges. Place on ungreased large cookie sheet. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet.
  • 2 Meanwhile, in 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples, cranberries, brown sugar and cinnamon; cook 3 to 4 minutes, stirring frequently, until apples are tender and mixture is slightly thickened.
  • 3 Place 1 pie crust wedge on serving plate. Top with about 1/2 cup apple mixture; top with another crust wedge. Top with ice cream. Drizzle with caramel topping, and sprinkle with toasted pecans.

Expert Tips

*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.

Substitute whipped cream for the ice cream.

To peel apples, use a swivel-bladed vegetable peeler. It peels more quickly than a knife and will remove the peel without taking much of the apple flesh. Or use a crank-type apple peeler to save time.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
Calories from Fat
240
% Daily Value
Total Fat
27g
41%
Saturated Fat
13g
65%
Trans Fat
0g
0%
Cholesterol
45mg
15%
Sodium
390mg
16%
Total Carbohydrate
75g
25%
Dietary Fiber
2g
11%
Sugars
43g
43%
Protein
3g
3%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
1 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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