Pumpkin Napoleons Recipe
Pumpkin Napoleons Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is an outstanding dessert for special fall gatherings. The smooth pumpkin puree pairs well with the crunchy puff pastry.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min. + chilling

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. Yield: 10 servings.
Originally published as Pumpkin Napoleons in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p134

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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. Yield: 10 servings.
Originally published as Pumpkin Napoleons in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p134

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