Apple pie lovers, rejoice! We gave our favorite dessert flavors an elegant spin with the addition of a light caramel cheese mousse. We recommend assembling the parfaits while the apple mixture is hot, but you can also prepare them in advance and have them on your kiddush table at room temperature. Either way, the combination of flavors is simply sensational!
This recipe is from the Mehadrin Shavuos Cookbook.
Beat cream cheese and whip until fluffy, then add caramel cream and lemon juice and beat until smooth. Keep refrigerated.
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Combine all pecan crisp ingredients in a bowl and stir until coated evenly.
Spread pecan mixture onto the lined baking sheet and bake for 15 minutes, stirring once halfway through baking. Allow it to cool completely, then break into pieces.
Heat a skillet over medium heat.
Add the butter and apples and sauté six to seven minutes, stirring frequently, until the apples are soft.
Sprinkle apples with brown sugar and cinnamon, and cook for an additional three minutes, stirring until sugar is dissolved.
Layer the pecan crisp, warm apple and caramel mousse into your desired glasses. You can play around with the layering to suit your taste, as seen in the photo.
Top it off with whipped cream, caramel sauce, and dust with cinnamon.
Very disappointing. It was going to be the highlight of my shavuos display, but ended up in the waste.