Spiced Apple Napoleons with Pomegranate Caramel Sauce

1. 1

   Preheat oven to 375F.

2. 2

   Mix 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl.

3. 3

   Place 1 phyllo sheet on work surface.

4. 4

   Brush with half of melted butter.

5. 5

   Sprinkle with half of cinnamon sugar.

6. 6

   Top with second phyllo sheet.

7. 7

   Brush with remaining butter.

8. 8

   Sprinkle with remaining cinnamon sugar.

9. 9

   Cut phyllo lengthwise in half; place 1 half atop other.

10. 10

    Cut phyllo crosswise into 3 squares.

11. 11

    Cut each square into 4 triangles for a total of 12 triangles.

12. 12

    Place triangles on large baking sheet.

13. 13

    Bake until deep golden, about 8 minutes.

14. 14

    Cool on sheet.

15. 15

    Stir 1/2 cup sugar, 3/4 teaspoon cinnamon, 1 cup water and allspice in large saucepan over low heat until sugar dissolves.

16. 16

    Increase heat and bring to boil.

17. 17

    Add apples; reduce heat and simmer until tender, stirring often, about 15 minutes.

18. 18

    Mix in bourbon.

19. 19

    Mix cornstarch and 1 tablespoon water in small bowl; add to apple mixture and stir until liquid thickens slightly and mixture boils, about 1 minute.

20. 20

    Remove from heat.

21. 21

    (Phyllo triangles and apple mixture can be prepared 4 hours ahead.

22. 22

    Cover separately.

23. 23

    Let stand at room temperature.

24. 24

    Rewarm apple mixture over low heat before using.)

25. 25

    Stir 1/2 cup water and brown sugar in heavy small saucepan over medium heat until sugar dissolves.

26. 26

    Increase heat and boil until slightly reduced, about 6 minutes.

27. 27

    Add pomegranate molasses and boil until syrupy, about 4 minutes.

28. 28

    Cool.

29. 29

    Place 1 phyllo triangle on each of 6 plates.

30. 30

    Top each with warm apple mixture.

31. 31

    Top each with another phyllo triangle.

32. 32

    Drizzle pomegranate sauce over.

* Per serving · 4 servings · Values may vary.