Pumpkin Napoleons With Sugared Pecans And Caramel Sauce
Published October 14, 1995
- Total Time
- About 1 hour 30 minutes
- Rating
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Ingredients
THE PECANS
¼ cup sugar
⅛ teaspoon kosher salt
1 egg white
1 tablespoon water
Butter for greasing the baking sheet
1 ½ cups pecan halves
THE PASTRY
½ cup pecans
¼ cup sugar
6 sheets phyllo dough
2 tablespoons unsalted butter, melted
THE SAUCE
1 cup sugar
6 tablespoons water
1 cup heavy cream
THE FILLING
2 ½ cups pumpkin puree
2 tablespoons unsalted butter
½ cup packed brown sugar
1 teaspoon kosher salt
½ teaspoon ground cinnamon
2 teaspoons vanilla extract
2 tablespoons heavy cream
8 ounces mascarpone
Nutritional analysis per serving (8 servings)
71 grams carbs; 89 milligrams cholesterol; 731 calories; 19 grams monosaturated fat; 7 grams polyunsaturated fat; 21 grams saturated fat; 49 grams fat; 1 gram trans fat; 5 grams fiber; 447 milligrams sodium; 7 grams protein; 57 grams sugar
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.
Private Notes