PUMPKIN NAPOLEONS WITH SUGAR SUBSTITUTE
Make these Pumpkin Napoleons with Sugar Substitute for your next autumn party. These elegant stacked treats are simple to make, thanks to baked wonton wrappers. Top these Pumpkin Napoleons with Sugar Substitute with chopped pecans for a great crunch.
Provided by My Food and Family
Categories Home
Time 2h35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Refrigerate until ready to use.
- Meanwhile, place wonton wrappers on parchment-covered baking sheets; brush with margarine. Combine cinnamon and sugar substitute; sprinkle over wontons. Bake 6 to 8 min. or until golden brown. Remove to wire racks; cool completely.
- Top each of 12 wontons with about 2 Tbsp. pumpkin mixture. Repeat layers twice. Drizzle with syrup just before serving; sprinkle with nuts.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2.5 g, TransFat 0.5 g, Cholesterol 2.5703 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
SIMPLE PUMPKIN NAPOLEONS
Create elegant Simple Pumpkin Napoleons for your guests. Layer packaged wonton wrappers, a pumpkin-COOL WHIP mixture and more for the ultimate show stopping autumn dessert! Top these Simple Pumpkin Napoleons with toasted pecans for a pretty finish.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Refrigerate until ready to use.
- Place wonton wrappers in single layer on parchment-covered baking sheets. Brush with butter; sprinkle with cinnamon sugar.
- Bake 6 to 8 min. or until golden brown. Remove to wire racks; cool completely.
- Top each of 12 wontons with about 2 Tbsp. pumpkin mixture. Repeat layers twice. Drizzle with syrup just before serving; sprinkle with nuts.
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
PUMPKIN NAPOLEONS WITH SUGARED PECANS AND CARAMEL SAUCE
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h30m
Yield Eight servings
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 1/4 cup of the pumpkin mixture. Top with another pastry.
- Coat 8 plates with caramel sauce. Top with the napoleons and scatter the sugared pecans around them. Serve immediately.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 25 grams, Carbohydrate 70 grams, Fat 50 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 465 milligrams, Sugar 56 grams, TransFat 0 grams
MILLE FEUILLE (NAPOLEON PASTRY SHEETS)
You don't need to make your own dough when frozen puff pastry sheets work just fine. The key is keeping the dough flat when baking which we do by 'docking' it, or pricking all over with the tines of a fork. These crispy, buttery sheets are the first step in making your own Napoleons.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 55m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
- Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
- Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
- Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
- Transfer to cooling rack and cool completely before cutting.
- Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.
Nutrition Facts : Calories 683 calories, Carbohydrate 57.3 g, Fat 46.7 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 11.8 g, Sodium 305 mg, Sugar 3 g
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