Prep the phyllo dough:

• 
  Preheat your oven to 375° F. In a small pot melt ½ cup of butter. Roll out one package of Athens Foods phyllo dough, keeping it covered with a damp paper towel while you work. Spray a half sheet tray or cookie sheet with baking spray, then layer the first sheet of phyllo dough down. Brush the dough with melted butter and continue stacking the layers of phyllo, brushing each one with melted butter before stacking another. Brush the top layer with butter too. When all the layers are stacked, cut the dough into thirds (on the shorter side, not long).
• Bake for 8 mins until golden brown and super crispy. Cool.
• Meanwhile, make the caramelized apples:
• In a medium sized pot, melt the ¼ cup of butter and add in the apples and 1/2 cup sugar. Stir until the sugar dissolves, bring to a boil, then simmer for 20 minutes until golden brown. Keep an eye on it to make sure it doesn't burn.
• In a small cup dissolve 1 teaspoon cornstarch in one tablespoon of heavy cream, then add to the pot. Mix and continue to simmer until the mixture thickens, about 3 minutes. Cool
• Make the cream filling:
• In the bowl of a mixer fitted with the paddle attachment, cream the mascarpone until light and fluffy. Add in 2 1/2 cups confectioners sugar and mix on low until combined. Add in 1/3rd cup caramel sauce and the last teaspoon of heavy cream. 
• Assemble the Napoleon:
• 
  Take one stack of phyllo dough and pipe or spoon the filling on top. Top with caramelized apples, and another layer of phyllo. Continue stacking until you have 3 stacks of each. Garnish with freeze dried apples and enjoy!