PUMPKIN NAPOLEONS

Pumpkin Napoleons image

This is an outstanding dessert for special fall gatherings. The smooth pumpkin puree pairs well with the crunchy puff pastry.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 10 servings.

Number Of Ingredients 12

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Ingredients

3/4 cup plus 2 tablespoons sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1-3/4 cups 2% milk
8 large egg yolk, room temperature, beaten
2/3 cup canned pumpkin
1-1/4 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 sheet frozen puff pastry, thawed
2 tablespoons confectioners' sugar

Steps:

In a large saucepan, combine the sugar, flour and salt; stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Stir in the pumpkin, vanilla, cinnamon, ginger and nutmeg. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate until cool, 2 hours., Preheat oven to 375°. On a lightly floured surface, roll out pastry into a 12-in. x 10-in. rectangle. With a sharp knife, cut into 15 rectangles, 4 in. x 2 in. Place 1 in. apart on ungreased baking sheets. Bake until puffed and golden brown, 15-20 minutes. Remove to wire racks to cool. , To assemble, split pastries in half horizontally. Place 10 bottom layers on a work surface; spread each with a scant 2 tablespoons pumpkin custard. Top with 10 pastries, remaining custard and remaining pastries. Sprinkle with confectioners' sugar. Refrigerate for 1-2 hours before serving.

Nutrition Facts : Calories 286 calories, Fat 12g fat (4g saturated fat), Cholesterol 152mg cholesterol, Sodium 137mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.