Apple Napoleons with Dulce de Leche

Makes 6 pastries

2 sheets puff pastry cut into 3 inch squares - 18 total

4 tablespoons unsalted butter

4 large apples peeled, cored and sliced thinly

2 tablespoons dark brown sugar

1/2 teaspoon ground cinnamon

1 cup dulce de leche

1 cup heavy cream

1 tablespoon powdered sugar

Bake pastry squares according to package directions until golden brown. Set aside.

Melt butter in a skillet and add apples, brown sugar and cinnamon. Cook until apples are soft and lightly caramelized - about 10 minutes. Heat dulce de leche and keep warm. Add powdered sugar to cream and beat until stiff peaks form.

Lay out 6 pastry squares and top each with whipped cream, apples and dulce de leche. Repeat a second layer for each. Top each with a pastry square, whipped cream and a sprinkling of cinnamon.