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Pumpkin Napoleons

This is an outstanding dessert for special fall gatherings. The smooth pumpkin puree pairs well with the crunchy puff pastry.
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min. + chilling
  • Makes
    10 servings

Ingredients

  • 3/4 cup plus 2 tablespoons sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1-3/4 cups milk
  • 8 egg yolks, 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

Directions

  • 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 longer. 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 for 2 hours or until cool.
  • 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 at 375° for 15-20 minutes or until puffed and golden brown. 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
1 pastry: 286 calories, 12g fat (4g saturated fat), 152mg cholesterol, 137mg sodium, 40g carbohydrate (22g sugars, 2g fiber), 6g protein.
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