RIESLING APPLE BROWN BUTTER RICOTTA NAPOLEONS

Directions

1. You will need two baking sheets, one slightly larger than the other.
2. Thaw according to the directions on the package and roll out your puff pastry on a floured surface. Cut it into squares or rectangles, depending on how big you want your napoleons to be.
3. Lay the rectangles on the larger baking sheet that you have lined with parchment, prick the pastry all over with a fork and put it back in the fridge for 20 to 30 minutes.
4. Take it out of the fridge, cover with another sheet of parchment and put the second baking sheet on top of it to weigh the pastry down and prevent it from puffing up. Bake it for about 25-30 minutes, until golden brown and cooked through, remove from the oven and transfer the pieces to a rack to cool completely.
5. Repeat with the second sheet of puff pastry.
6. *to make the brown butter, melt the butter in a small sauce pan until it foams and starts to turn a nice, golden brown. Remove from heat and scrape the melted browned butter into a bowl and cool to room temperature.
7. For the ricotta cream, put the ricotta, honey, powdered sugar and brown butter in a food processor and whiz until nice and creamy and then set aside.
8. For the ricotta cream, put the ricotta, honey, powdered sugar and brown butter in a food processor and whiz until nice and creamy and then set aside.
9. lay one piece of puff pastry down on a small serving plate. Add a couple of tablespoons of ricotta cream and then cover that with a couple of tablespoons of the riesling apple compote. You can serve them just like this with a dusting of powdered sugar and let people pick it up and eat it out of hand. For a more elegant dessert, add a second piece of puff pastry and sprinkle with powdered sugar. For the whole shebang, add a second layer of ricotta and apples and top the whole thing with a third piece of puff pastry. Using a fine strainer, sieve some powdered sugar over the top and serve.