Pumpkin-Cream Cheese Napoleons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pumpkin butter can be found in the jam and preserves section of your market. It is often seasonal. Substitute canned pumpkin if unavailable. Ingredients:
1 frozen puff pastry sheet, thawed |
1 (9-ounce) jar pumpkin butter |
1/2 cup pumpkin pie filling |
1 (8-ounce) package cream cheese, softened |
1 1/4 teaspoons pumpkin pie spice |
1 teaspoon granulated sugar |
1 cup heavy whipping cream |
1 teaspoon vanilla extract |
1/4 cup powdered sugar |
garnishes: powdered sugar, pumpkin pie spice, chopped crystallized ginger |
Directions:
1. Place puff pastry sheet on floured surface. Cut into 9 (3-inch) squares. Place squares on ungreased cookie sheets. Bake at 400° for 10 minutes or until brown; cool on wire rack.
2. Combine pumpkin butter and next 4 ingredients; beat until light and fluffy.
3. Combine cream, vanilla extract, and 1/4 cup powdered sugar in a chilled mixing bowl. Beat until soft peaks form. Set aside 1/2 cup whipped cream and gently fold remaining whipped cream into pumpkin mixture. Cover and chill pumpkin filling at least 1 hour.
4. Carefully slice 1 pastry square in half to make 2 layers. Spoon about 3 tablespoons filling onto bottom layer; top with the second puff pastry layer. Repeat procedure with remaining pumpkin filling and remaining pastry squares. Chill up to 2 hours. Top each Napoleon with a dollop of reserved whipped cream. Garnish, if desired.
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