Apple Napoleon

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Prepare everything before hand. I eat apple napoleon A LOT so I always take one day out of the week to prepare my phyllo dough and sliced apples. I take them out whenever I feel like baking them directly from the freezer. I used sugar and apple pie spice to season the apples.
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Phyllo dough, or edible paper. Phyllo dough comes in rolled up packages but each sheet needs to be separated and buttered.
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Individual sheets.
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Best way to prepare phyllo dough is to use butter spray. It’s faster and lighter than brushing on melted butter. After you spray it you stack the sheets on top of another.
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Keep them in the freezer. When you’re ready to eat, take them out and bake both the apple and phyllo at 375 f. Phyllo will be done faster. I forgot the time because I watch them. Make sure you flip phyllo so both sides get toasty. Apples will take longer than the phyllo. I cooked them on separate racks.
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Caramel helps glue the apples on.
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Stack the separately cooked phyllo and apples.
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