Roasted Apple Napoleon

INGREDIENTS:1 sheet puff pastry dough, thawed
32 fl. oz. milk
4 oz. sugar
4 egg yolks
4 whole eggs
2½ oz. cornstarch
4 oz. sugar
2 oz. butter
1 Tbsp. vanilla
40 oz. Flame-Roasted Fuji Apples
20 oz. caramel sauce, prepared DIRECTIONS:Roll out puff dough 1/8 inch thick. Cut out 40 rectangles 3 ½ inch x 2 inch in length. Dock the pastry well and let it rest for 30 minutes. Bake the puff pastry at 400°F until brown and crisp. Cool.

Dissolve the sugar in the milk and bring just to a boil. Beat the eggs and egg yolks in a bowl. Add the starch and sugar to the eggs and beat until smooth. Temper the eggs with the hot milk liquid. Add the tempered egg mixture to the remaining milk in the pan and bring to a boil, stirring occasionally. Once the mixture thickens, remove from heat. Stir in the butter and vanilla. Pour mixture into a clean shallow pan and cover with plastic wrap. Chill.

Place the Flame-Roasted Fuji Apples in a single layer on a parchment-lined baking sheet. Bake at 350°F for 25-30 minutes. To assemble the dessert, begin with a layer of puff pastry, cover with ½ oz. of pastry cream, top with 2 large or 3 small slices of apple. Repeat process to created a second layer. Garnish with 1 oz. of caramel sauce, chopped almonds, or white fondant. SERVINGS:20 servings, 5 oz. each From: PHOTO CREDIT:Photo Credit: SIMPLOT