Pumpkin Napoleons With Sugared Pecans And Caramel Sauce
- Total Time
- About 1 hour 30 minutes
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Ingredients
- ¼cup sugar
- ⅛teaspoon kosher salt
- 1egg white
- 1tablespoon water
- Butter for greasing the baking sheet
- 1½cups pecan halves
- ½cup pecans
- ¼cup sugar
- 6sheets phyllo dough
- 2tablespoons unsalted butter, melted
- 1cup sugar
- 6tablespoons water
- 1cup heavy cream
- 2½cups pumpkin puree
- 2tablespoons unsalted butter
- ½cup packed brown sugar
- 1teaspoon kosher salt
- ½teaspoon ground cinnamon
- 2teaspoons vanilla extract
- 2tablespoons heavy cream
- 8ounces mascarpone
The Pecans
The Pastry
The Sauce
The Filling
Nutritional analysis per serving (8 servings)
731 calories; 49 grams fat; 21 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 7 grams polyunsaturated fat; 71 grams carbohydrates; 5 grams dietary fiber; 57 grams sugars; 7 grams protein; 447 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the pecans, preheat the oven to 225 degrees. Mix the sugar and salt in a bowl. In another bowl, whisk the egg white and water together until frothy. Toss the pecans in the egg-white mixture to coat well. Drain, then toss in the sugar mixture. Grease a baking sheet and spread the pecans on it. Bake until dry, about 45 minutes, stirring every 15 minutes. Set aside.
- Step 2
To make the pastry, preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper and set aside. Pulse the pecans and sugar together in a food processor until ground. Lay 1 sheet of phyllo dough out on a work surface, keeping the rest covered with a damp cloth until ready to use. Brush with butter and sprinkle with about 3 tablespoons of the ground pecan mixture. Top with another sheet of phyllo, brush with butter and sprinkle with pecans. Top with a third sheet of phyllo and brush with butter.
- Step 3
Trim the phyllo layers to make a 16-by-12-inch rectangle. Cut into 16 4-by-3-inch rectangles. Divide between the baking sheets and bake until golden brown, about 5 minutes. Repeat with the remaining phyllo, butter and pecan mixture. Set the pastries aside; you'll have extra.
- Step 4
To make the sauce, place the sugar in a medium saucepan and stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color. Remove from heat and carefully add the cream. Return the pan to the heat and stir until all the caramel is dissolved. Set aside.
- Step 5
To make the filling, combine the pumpkin, butter, brown sugar, salt, cinnamon, vanilla extract and cream in a medium saucepan and place over medium heat. Cook, stirring occasionally, until smooth and hot.
- Step 6
The napoleons can be prepared ahead up to this point. Reheat the caramel sauce and the pumpkin filling. To assemble, spread the mascarpone over 8 of the pastries, using about 2 tablespoons for each. Top with another pastry and spread with about ¼ cup of the pumpkin mixture. Top with another pastry.
- Step 7
Coat 8 plates with caramel sauce. Top with the napoleons and scatter the sugared pecans around them. Serve immediately.
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