Pumpkin Napoleons With Sugared Pecans And Caramel Sauce

Name: Pumpkin Napoleons With Sugared Pecans And Caramel Sauce
Total time: 1 h 30 min
Yield: Eight servings
Ingredients: 1/4 cup sugar; 1/8 teaspoon kosher salt; 1 egg white; 1 tablespoon water; Butter for greasing the baking sheet; 1 1/2 cups pecan halves; 1/2 cup pecans; 1/4 cup sugar; 6 sheets phyllo dough; 2 tablespoons unsalted butter, melted; 1 cup sugar; 6 tablespoons water; 1 cup heavy cream; 2 1/2 cups pumpkin puree; 2 tablespoons unsalted butter; 1/2 cup packed brown sugar; 1 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 2 teaspoons vanilla extract; 2 tablespoons heavy cream; 8 ounces mascarpone

By Molly O'Neill

Total Time: About 1 hour 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Eight servings

The Pecans

¼cup sugar
⅛teaspoon kosher salt
1egg white
1tablespoon water
Butter for greasing the baking sheet
1½cups pecan halves

The Pastry

½cup pecans
¼cup sugar
6sheets phyllo dough
2tablespoons unsalted butter, melted

The Sauce

1cup sugar
6tablespoons water
1cup heavy cream

The Filling

2½cups pumpkin puree
2tablespoons unsalted butter
½cup packed brown sugar
1teaspoon kosher salt
½teaspoon ground cinnamon
2teaspoons vanilla extract
2tablespoons heavy cream
8ounces mascarpone

Ingredient Substitution Guide

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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.